I just made these for Thanksgiving breakfast. They were wonderful! I only made minor changes, not because of a concern about taste, but because it was just easier. 1)The 6 serving version of this recipe calls for 3/4 of an egg. I used a whole one because I am not quite sure how to come up with 3/4 of an egg. 2)The recipe calls for 3/4 C + 3 tbls of milk. Those of you who know your measurements realize that this is just 1 tbl short of a whole cup. So I used a whole cup.
Furthermore, these two changes provide a little more moisture for those of you who complained about the batter being too thick. However, my guess is that those who said that are measuring the flour incorrectly. Do not use your measuring cup to scoop flour out of the container. When you do that, you end up with a lot more flour than the recipe calls for & this will mess up your final product. The proper way to measure flour is to get a spoon, stir the flour & then spoon it into your measuring cup until it is over the top. Then use a knife (or the handle of the spoon) to scrape off (not press down) the excess. Once the flour is level with the top of the measuring cup, you have the right amount of flour.
Finally, if you found the recipe too salty, I make 3 suggestions. 1)Don't mess with the amount of baking powder. This ingredient is important to the chemistry of good pancakes. 2)Leave out the salt. 3)Make sure you are using unsalted butter. As a baker, it's the only kind I use & it was the best choice here.
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I just made these for Thanksgiving breakfast. They were wonderful! I only made minor changes,...