Pam Shaffer
Wow! Please,  try these before buying another box of mix or frozen pancakes. This recipe is so easy and the cakes freeze very nicely. I am a novice baker...but there were a couple changes I had to make.  First,  I only had bread flour. Second, I had to add an additional 1/2 cup of milk because my batter was way too thick. Could the need for more milk been the result of using bread flour instead of all-purpose? Also,  does the author or anyone have ideas on how to make pumpkin or gingerbread pancakes with this recipe? Thanks to all!