Emily Perlman
This is a perfect pancake recipe! I made it exactly as-is, and added blueberries, and got rave reviews from my boyfriend and his 5-year-old niece.

Update: my fiance discovered a gluten allergy, so I made this recipe again with all-purpose gluten-free flour substituted for the regular flour. I also left out the sugar since we are trying to be more careful about our sugar intake. Again, these were perfect! Super fluffy and delicious (note: the batter tastes weird and sour, but cooked they are perfectly balanced and very tasty). I added blueberries to half, and bananas & pecans to the other half. The quantity came out to about four servings, so we stuffed ourselves this morning, and have another full serving for each of us in the fridge for this weekend.