schizophrenne
The first time I made these, the batter was all crazy and thick so I had to keep adding milk to make it pourable. The second time (and every time since) I SIFTED the dry ingredients first and it was perfect. In fact, we have pancake breakfast every Sunday now because of this recipe. If there's ever leftover batter, we throw in the fridge for a midweek treat. But I do recommend adding a little extra baking powder for resurrecting the fluff if the batter's been refrigerated a couple days. Also a little vanilla extract in the batter doesn't hurt either.