These pancakes apparently got a bad rap 'cause of an initial typo in qty of baking powder, which has been corrected. As written now, they are perfectly delicious & easy to make, & should be just as or even more moist & flavorful than the much-higher-rated "Good Old Fashioned" due to proportionately less baking powder, more sugar & more milk! That said, I still found these (as well as the "Old Fashioned") too salty, so I reduce the salt by half. These are my very picky 7yo granddaughter's fave pancakes, & the following are her fave modifications (dairy-free & healthier): 1/2 cup home-ground oats (or oat or buckwheat flour) & 1/2 cup white whole wheat flour; melted butter-sub (Earth Balance, which I melt in frying pan, thus "greasing" pan at same time); 1/2 tsp salt; soy or almond milk; & xylitol, brown sugar or maple syrup (yum!). With the oats (or buckwheat) & white whole wheat, they still come out fluffy, yet have a delicious flavor! I like these better than the "Good Old Fashioned" 'cause the higher milk & sweetener make them so flavorful, she doesn't even add syrup; just eats them straight out of hand! (They are also good as a snack in her lunch box.) Oh, & with oats or buckwheat for half of flour, don't need to worry as much about overworking dough & activating gluten, since there is so much less of it. One last point: I add butter to cold milk while butter is still sizzling, & haven't noticed any problem with "cold" milk that way. These truly are "EASY" & great!
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These pancakes apparently got a bad rap 'cause of an initial typo in qty of baking powder,...