Hi, P.J. --ah, it's so nice to receive a comment back from you! I had these pancakes this morning, as a matter of fact. To save time, I always make up a full batch of whatever and then freeze the remaining amount. Took them out of the freezer while I drank my coffee, microwaved for 60 seconds, spread home-made cherry jam on top with a sprinkling of powdered sugar...and NO choking! LOL Regarding the room temperature: even if YOU are a "Spur Of The Moment" sorta gal (which I most definitely am NOT!), if you first take out the eggs/milk/butter while you're reading the recipe and measuring out everything else, that will help. My work is highly chaotic and unpredictable so at home, I need to "plan things out" to counter-balance the triage-like work conditions I do during the day. So, I guess it's easier for me to say at 6:00 am on a day off, "Gee, I'd like to make pancakes at 8:00 am", then to say at 8:00 am, "Gee, I'd like to make pancakes NOW!" ~snort~ I was also taught by my Gran that (unless heat is involved, like custard), to immediately put the vanilla into the beaten eggs or butter so it has a chance in deeply infuse into the proteins/fats. It makes the world of a difference with the way an item tastes. You only place vanilla into a product AFTER heat has been done, like cocoa, because vanilla evaporates very quickly and you want the flavour of the vanilla trapped within the item as it bakes, not lost to evaporation.

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