Notes from Wildflower Cafe Cookbook: My grandmother used to separate her eggs and beat the whites until they made stiff peaks and folded them into the batter. We have skipped this step for practical reasons but try it sometime, your pancakes will be quite fluffy. We are also revealing our secret flavor here, McCormick Imitation Vanilla and Butter Nut Flavoring. Always test the head of your pan before pouring the first pancake. A drop of water should sizzle when it hits the pan, then test with a quarter size pancake. it should brown evently and bubbles should rise before it gets too brown. Bubbles indicate the pancake is ready to flip to the second side. Cook through. We make packages of the dry ingredients, then to make the batter all we have to do is blend the wet ingredients, add to the pre-mixed dry and stir. On busy weekends we go through 16 batches.