ShelynaM
I had to triple the recipe because 3½ tablespoon of baking soda for 1½ flour is waaay too much! I could tell that from my off and on 23 year baking experience lol. Note; I put on and off. :pBut reading a couple of the other reviews I knew I had to get a little creative so I did a lot of improvising.So what I did was...4½ cups flour (I only had white wheat) so I'm not sure if my improvised recipe will be different with all purpose flour but this worked pretty good for me with the white wheat.3½ tbs baking powder. Do Not add more baking powder!!¾ tsp salt.½ cup of sugar (or 12 tablespoons) you need to double the sugar or it will be bitter/ have a somewhat floury taste.3 eggs3½ cups of milk (I was really low on whole milk so I used 1 cup of whole and 2½ cups on 1 percent nonfat) but if you can, I'd recommend you use whole milk.1½ tsp vanilla1½ tsp nutmeg (optional but it helps)½ tbs Pumpkin pie spice (This Really helped the flavor!)4tsp butter (I was also out of reg butter so I had to use my mom's vegan butter. But it still worked out well)So I followed exactly with the combining dry and wet ingredients except I only had raw cane sugar, and so to help it dissolve better I melted it with the butter. But just only keep it in long enough for the butter to melt. It's ok if the sugar doesn't all completely dissolve.But I combined the spices with the dry ingredients and the vanilla with the wet ingredients. Then I made a well with the dry flour mixture and poured in the wet ingredients. And mixed well with a whisk. Whisks are the best compared to a spoon or spatula. They make the batter so light and fluffy. (That last comment wis for newbies or people who don't cook that often :P) This improvised recipe actually gives a really good smoothness and consistency.Just make sure you cook it with real butter or a fatty healthy oil because if you use vegan butter and low fat milk. It will be really thin in the skillet and doesn't thicken well so is hard to flip over. I'm waiting on a grocery delivery so I'm going to wait on my butter before I cook the rest in.Also, this makes a lot of batter but it's ok to cook extra since you can freeze it and save prep time for another day.I hope this helps some!! :)