Step 1: Instraments and ingiediants of the pancake
Pancake batter- use a mix or make it from scratch, what ever you prefer. The only thing that you should be concerned about with the batter would be the consistency of the batter. You want the batter to be reasonably thin, but you do not want it to be a runny mess either. The only reason why this matter is that you will be squeezing it out of a tiny hole at a fairly fast rate which, if the batter is not fairly fluid, can lead to explosive results. And frankly, not the fun type of explosive when it comes time to clean up. If your batter is lumpy if mixed by hand, use an electric mixer.
Food coloring- choose whatever colors you like. I suggest high contrast colors for extra fun for the visual part of this project. Colors that contrast well together are on opposite sides of the color wheel. I use gell food colorings for bright colors. You can use liquid colors, but be warned that it can potentially wreak havoc on the consistency of your batter.
Squeeze Bottles- these allow for accurate and detailed dispension of your batter. The are the same thing as those condiment squeeze bottles, but having clear ones help gauge the saturation of color in you pancake batter. If you are not a great shot when it comes to pouring things acuratetly through the mouth of another container, you may want to consider using a funnel to get it through the opening of the bottle.
Griddle- obviously, if you're wanting a cooked pancake your going to need to cook it on something. I had a giddle handy and therefore used it, but if you do not, use a frying skillet with a large, flat base.