Fearlessfemme
I have been using this recipe from
Dakota Kelly for at least 8 years now. I have made it both precisely according to the recipe, and with some of the suggestions/additions from other reviewers. This is my fail-safe pancake recipe. BTW; I really appreciate Trinity7’s advice. 

My Notes: •If using SALTED BUTTER, reduce SALT from recipe to ˜ 1/8 TSP (UNSALTED BUTTER, use ˜1/4 TSP)  •Add 1 tsp Vanilla •Make sure all ingredients (milk, egg, butter, etc) are @ ROOM TEMPERATURE  or slightly warmer. •Do not over-mix the batter! Leave those lovely lumps in the batter. 

I don’t understand the negative reviews. Perhaps they misread the recipe. This one is a permanent addition to my recipe collection.