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Fluffy Pancakes

Reviewed: Feb. 16, 2013
Fantastic recipe! I have adjusted the recipe in a variety of ways (I rarely make a recipe the same way every time), but they always come out great. A lot of times I use whole wheat flour. As I'm sure everyone can imagine, they do come out denser than with white flour, but they still fluff up very well. If I am really looking to impress someone with a fluffy, melt-in-your-mouth, pancake, I use white flour, sift the dry ingredients several times, add 1/2 t. vanilla, separate the egg whites, beat until stiff and fold them in last... but that is a lot more work and dishes to do. The original recipe is fantastic enough, and given that most of the time I make this, it is a Saturday morning meal for one, I usually make the original with great results every time.
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