Whoa,whoa,whoa, this recipe ALWAYS makes a large group-worth of pancakes. I make it for a family of 5 & usually have a full meal's worth left over. I've been making this exact same recipe that I got from mrbreakfast.com & have loved it from the beginning. Guests alway comment on how thick & fluffy my cakes are. When we're visiting family & they make boxed pancake, it reminds me exactly why I have purchased the boxed batter i over two years. My alterations: 1) For the buttermilk, I add 3 Tbl wt. vinegar+enough milk to = 3 cup, stir & let sit while I continue prepping batter. 2) I agree with others about letting milk & eggs warm which results in fluffier cakes. 3) I add a few dashes of cinnamon into the dry mix. This gives it that real fresh, homemade quality that's rare in the majority of pancake recipes. I've got mixed thoughts about the batter sitting prior to browning. I've heard both conflicting recommendations from very knowledgable cooks. Some swear, you must NOT mix dry & wet product until your griddle is completely ready, not a moment before. Yet others, like some sugg'd here, say let batter sit anywhere from a couple minutes to let things set up to days in the fridge. I've only let them sit prob'ly 20 mins at most, don't know if ever truely noticed a huge difference (ea of my batches tend to be different, as pancake batters usually are extremely tempermental) Plan on trying to let sit over night as sugg'd next time I make these, usually every Sunday
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