jeninmaine
I was looking for a new pancake recipe as the one I make from memory was getting dull.  This recipe really fit the bill and my family loves it!  At first I thought it called for way too much baking powder but it wasn't bitter at all - the cakes were so fluffy and had a wonderful texture.  The melted butter added a lovely flavor and the batter was definitely thicker than my traditional memory pancakes.  My only modification is that I added vanilla because I love it and it was yummy.  I also made them slightly-less-healthy and put a small amount of oil in the pan between batches so all of the cakes had nice crispy edges.  I doubled the batch and made a bunch of silver-dollar sized cakes, which I then froze.  They are perfect for quick school day breakfasts as I can just put them in the toaster oven!  Delicious!