The trick was to add only enough milk until it reached a pudding consistency. When I was little my mother made pancake batter that was very runny, but for these I added only enough so that if I scraped all the batter to the middle of the bowl it oozed very slowly toward the edges. Then I let it sit for 15-20 minutes to rest before I cooked the pancakes. They came out very crispy on the outside and fluffy on the inside... I've never had a better pancake, even at a restaurant. I also added 1/4 tsp of vanilla extract for flavor. We didn't even need syrup! It was a perfect amount for two people.

This recipe (when followed properly) creates delicious pancakes! A word of advice for those not too familiar with creating a Yorkshire pudding like mix. - When adding milk to the dough-like mixture, ensure you add small amounts, stir in between and then check the consistency. If you over do it with the milk you can't go back. Once you get the hang of making the mix to your desired consistency go ahead and add your own ""splash"" measure of milk straight away. You need to make the mix thin enough to allow you to tilt the pan and distribute the mix to the desired diameter. I advise you, if unsure, to do a test pancake while the mix is roughly adequate and then add milk for the following batches if it is still too thick. Now your bored to hell I’ll continue to sing the praises this recipe deserves. I made this recipe with two small eggs instead of one big egg, this gave it a slight eggy taste which I found surprisingly tasty (As I avoid omelettes like the plague). The pancakes are just sweet enough to avoid being sickly when over consumed =D avoid being bland in taste. Moreover, the pancakes use the baking powder to gain a slight rising effect and a fluffy end result. This, paired with a crispy surface (when cooked on a high heat) creates mouth-watering self sufficient Shrove Tuesday English crepes!!! Top notch nosh! Cheers About.com! Regards Jeremy

This is a solid, unspectacular but perfectly fine tasting pancake recipe. The person who complained about how liquidy and flat the recipe is should actually blame themselves for putting too much milk in the recipe. I doubled the recipe and mixed in small amounts of milk SLOWLY several times before the consistency of the batter was proper. Bisquick will turn out liquidy if you put too much milk in that too. In any case - don't blame this recipe!

Just for a start i'll say i'm not the best cook and so meticulously follow every recipe in detail. So when the suggested ingredients are blended they do not make the perfect pancakes as claimed, but a flimsy, unflibbable and inedible (even for teenagers who eat anything) mess. You flip a pancake when bubbles form at the top, right? Obviously not if you want to save your walls, because the consistancy of these pancakes will leave their splattered remains all over, incapable of holding together, disintergrating like a cheap old sponge. On a finishing note, if a hungry 17-year boy wont eat pancakes there is something wrong with them. Possibly the acidic after-taste or texture resembling a watery spongecake. This only has one star because zero was not an option.

they were really good the first time i tried them but on my second time making them i added a teaspoon of vanilla and it made them even more deliscious the pancakes were fluffy and big (thats how i like them) and they cook really nice too. i would definatly make these pancakes again and again.

I sifted the flour and added a bit of lemon juice, and these were the first set of ""perfect pancakes"" I ever made. Thank you! (I did use a lot of milk, the good pancakes were the ones that really poured out and kept spreading once they hit the pan.)