Fold ingredients together with a whisk. I'm going to start whisking more and using a spatula less. A wire whisk is the best tool to use when a recipe calls for you to "fold in" something delicate (like whipped cream or egg whites into a batter) without losing air. Ditch that spatula.
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What's your pancake technique? Are you an over checker like me? Or are you cool as a cucumber and patient like pudding letting the pancake cooking fully before you flip?