I have made the Simply Perfect Pancakes twice, once plain and one with blueberries. And of course both were great, but not as good as my regular recipe from Marion Cunningham’s Breakfast Book. The output differences were in appearance, not taste. The KA recipe and the MB recipe are very similar except that MC uses 1 cup of milk, 5 tbls butter, 4 tsp baking powder and 1 tsp sugar. The result was that the MC version browns better. There was no time difference in preparation. Cleanup of the skillet was quicker with the additional butter. Also, the blueberry version of the recipe calls for ¾ cup of berries. Double that and be happier; nobody favors a pancake with less berries in it.

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