Amkm
ERMAGHERD!! 
This recipe is just what I needed. I just less sugar (about half), and added 1tsp of vinegar to the milk to give it a buttermilk flavor. I used gluten free flour, too, which of course lets down the texture a bit. 
It certainly could have used less salt, but with super boutique-y maple syrup the salt/sweet play was phenomenal.
My husband is European and only likes crepes (sounds tres snobby, right?), but after tasting one of my pancakes, he asked me for his own. "Make sure you rate it lots of stars", he said! High praise indeed!