Marlene Piskin
They came out beautiful, delicious and fluffy. They did need a bit of extra milk to get the batter to the right consistency, but that may be because I had to use a 50-50 mixture of evaporated milk and water.  I also added some vanilla because I thought the first pancake wasn't quite there yet. Other than the extra milk and vanilla this recipe is perfect as written. I also want to mention that I used non-aluminum baking powder and there was absolutely no off taste.  Five stars and def a keeper. Some tips - butter your pan and then wipe it out before making the pancake. If you use a 1/4 measuring cup for the batter it will yield 12 perfect pancakes.