Samantha P.
Excellent recipe!  The only thing I did different was I used unsalted butter.  Also, I made sure my egg was at room temperature and warmed up the milk.  For those that stated the batter was too thick, I suggest that next time try gently folding the ingredients together.  Over working the batter will also make your pancakes heavy.  Rather than dip the batter out of a bowl, I prepare it in a bowl designed for pouring and pour the pancakes onto a hot castiron  grittle.  Delicious!  This is a keeper.