babymama
I doubted this recipe when I left the batter sit for 2-3 minutes while the griddle heated up....I looked in the bowl and saw not "batter", but something the consistency of marshmallow fluff.  Well, I thought, I'd put enough work into it to go ahead and try it.  Instead of pouring onto the hot griddle, I scooped and had to actually flatten the pancackes out.  Still doubtful, I threw some previously frozen blueberries onto each and waited.  Because of the consistency of the batter, I couldn't use the "bubbles" on the surface as a clue to when to flip, so I took a chance and flipped after about 2 minutes.  Beautifully browned and marbled on the surface, they actually rose to be almost 1 inch thick, but very light and fluffy.  My family bit into each pancake with a "mmmmmmm"!  These were beyond a doubt the most delicious, light and fluffy pancakes I've ever made.  Thank you for the recipe!     Notes:  I used raw tubinado sugar instead of granulated which gave a slightly sweeter flavor.  Because the pancakes end up so thick, be sure they spend enough time on the griddle so they are completely cooked in the middle (one was a bit undercooked).