Bek
These are the BEST pancakes ever. I did add 1 tsp of vanilla and kept everything else the same. I have 5 adults in my family and one batch did get us all 2 pancakes (bacon on the side). However I did not make them really huge. I recommend doing like one reviewer did and make several dry batches and place in ziploc bags and label for later use. I will certainly do that on my next batch. There is nothing to really change about this recipe only add diff. flavors for personal preference. I did sift the flour twice, like a reviewer (Tevans211) said to do and that was a great idea. Very fluffy. Also that reviewer said to let milk and egg come to room temp. before mixing so that the milk will not re-solidify the butter. This next info comes directly from Kizia's review: Do not use COLD MILK. Start with warm milk. Heat up the milk before using it. Cold milk will only result in something that doesn't puff up during the cooking process. If you need to, melt the butter in the milk, that way your butter doesn't chunk up on you in the batter when the milk is cold. Do NOT over mix your pancake batter! You will end up with FLAT and HEAVY pancakes.The batter should almost look like it's "rising" with bubbles sort of.Try to use an extra large ladle or scoop, so you can scoop multiple pancakes in one go, reducing the amount of times you dip into the batter. This helps ensure that all your pancakes will stay uniform and tender. Thanks to Laura,tevans211 & Kizia for your info.