Maggie Minnella
I make this recipe about twice a month and I find it easy to follow and delicious. I  add a teaspoon of vanilla to the wet ingredients if I have it and occasionally a teaspoon of cinnamon. I have  substituted brown sugar for white if it was what I had. I suggest mixing the wet ingredients before adding to dry so that you don’t have to overmix everything together as I think this can make your pancakes a little tough. I usually make 3-4” diameter pancakes (smaller than restaurant) & this recipe will yield about 12 pancakes that way. Once cooked I add maple syrup or powdered sugar & berries & serve with scrambled eggs.