I have a very specific technique for pancake-making, with my tried-and-true recipe (from the Better Homes and Gardens cookbook) and specific tools. I do vary the ingredients occasionally though, substituting whole wheat flour for half of the flour and using yogurt in a buttermilk variation (which uses less baking powder and adds baking soda). This time I used my orange-infused olive oil for the 2 tablespoons of cooking oil in the recipe, and it was a really nice, subtle change. I always end up snacking on one of the leftover pancakes later in the day, just out of hand, and this change made it even better.
First you whisk 1 cup flour, 1 tablespoon sugar, 2 teaspoons baking powder and 1/2 teaspoon salt in a big bowl, then measure 1 cup milk into a 2-cup measure and add 1 egg and 2 tablespoons of the orange-infused olive oil. Whisk, then pour into the flour and, using a spoon, mix until combined but still lumpy. I have a favorite spoon that I use for this and also for spooning the batter onto the griddle. It's just a white plastic cooking spoon with a medium-size bowl; I think it came in a carousel spice rack I got as a wedding present.
I served the pancakes with a peach-nectarine compote: just cut up a peach and a couple white nectarines (whatever sized pieces you like), tossed them with some sugar and cooked them down until they were soft. It was a good match with the orange pancakes.