Alahna
This recipe is great, I did not have any trouble with saltiness or heavy pancakes. I used unsalted butter. The only change I made to the ingredients was to add 1 tsp of Vanilla extract. Otherwise the other tips here by other reviewers are great :)
- Room temperature eggs and dairy.
- Preheat oven and let a plate or baking sheet rest, turn off heat. Now you have a nice pancake warmer for large batches!
- Mix until just incorporated, lumpy = good.
- Let batter sit for 10-15 minutes before frying.
- Use clarified butter or vegetable oil for frying. Wipe in between each 1-2 batches or so.

The recipe made a perfect size for 3 people (2 large pancakes each), or for a couple with a little leftover batter for the next day. Next day batter was still great! I also tried this batter with beaten stiff egg whites, folded into the batter, and that made for absolutely perfect, fluffy pancakes. This will be my main pancake recipe!