warm so butter will melt. Stack too long, and they'll get soggy. Determining correct griddle temperature: On my stove, medium high does fine. Make sure water sizzles on it and small drops evaporate in just a few seconds. The pancakes should get quite brown (actually close to black) when on the griddle for just a few minutes (2 or 3?) and the edges on the top should thicken. A few bubbles should form on the middle of the top. I cooked 'em at too low a temperature for years and a hot griddle really helps I've found; don't worry if you incinerate a few in the process of figuring out the correct setting on your stove; that's what kitchen trash cans are for. Hints for lighter, fluffier pancakes: Before mixing liquid and powder mixture, heat the liquid to room temperature (microwaves are great for this; just thought of it, but maybe hot water w/ cold milk & egg might work too). After mixing liquid and powder, let sit for 5 or 10 minutes and mix no more you'll see it rise a bit and bubbles form). The water/milk as opposed to all milk ingredients helps here too (got this from Usenet's rec.food.cooking). Note on batter thickness: The batter should, well, be not too thick or thin. I judge this by how it pours on the griddle; I find I need to spread the batter around a bit with the back of a spoon. If too thin, next time add a tablespoon or two of flour. Note that I call for somewhat packed flour above as this seems to give me the correct amount of flour for proper consistency (flour can be compacted to some degree). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%