Boulder Baker
These are hands down the best and easiest pancakes I have ever made. I only made a few adjustments due to high altitude. Definitely get milk, egg and butter to room temperature before adding into the dry. Living at 7000 ft in Colorado I always add 1 T flour per cup, reduce sugar by 1 T per cup, reduce leavener by 25% and add a splash more liquid. I also only use kosher salt in my recipes. The 1 t of salt is perfect in these. Table salt may be too salty as several reviews have mentioned. I always use a hot cast iron skillet with unsalted butter. Since I cook them quickly, the butter does not burn but creates a golden buttery crust on the exterior with a soft fluffy interior. Of course, I top with more butter (Kerry Gold!) and heat up the syrup. They are better than any restaurant and so easy!!