Recipe(tried): Village Inn Pancakes - tips (re: Village Inn pancakes comment by Liz in NC)

Regarding the comment on the Village Inn pancake copycat recipe made by Liz in Wilksborough (see recipe):

* READERS DO NOT LET THIS COMMENT KEEP YOU FROM TRYING THIS PERFECT & DELICIOUS COPYCAT RECIPE FOR OLD SCHOOL VILLAGE INN PANCAKES!! * Love this recipe! It makes the most amazing, light, thin and sweet pancakes & is 100% spot-on perfect if you loved the old recipe village inn used from the day they opened back in 1958 until what I'm guessing was the late 90s when, although they stand by their claim that the recipe wasn't ever changed, anyone who loved the old recipe will know I'm right when i say it changed, drastically around that time & hasn't been the same since, they now are thicker & fluffier but lack the flavor & texture that made the old ones so dreamy. I tried to like the new ones - hard, but they are night & day & I'd given up on having them ever again or finding the recipe or a copycat one that was close at all until I ran across this treasure now it's the only recipe I ever use & couldn't be paid to eat boxed mixed pancakes. I did increase the sugar to 2 to 2 1/2 TBSP as I remember them being a bit sweeter but that's more of a preference, they're great as is & I use the melted butter option because I didn't & still don't know what "salad oil" is. I get asked for this recipe every single time i serve them to people who are new to them wo fail.

To Liz in NC: I can't speak for Village Inn pancakes anywhere but my hometown of Springfield MO & nearby BRANSON but if I'm right & they're all using the same one now & were back then as they are here, maybe you were thinking of the new recipe instead of way back in the day when they were this good? If you're not I'd suggest you give it another go, maybe if you are looking for the thicker ones add a proportional amount of extra dry ingredients a tad bit at a time til they're thicket and it's absolutely crucial to use buttermilk imo - I make mine since I don't keep it on hand using 1 cup of whole milk + 1 TBSP lemon juice (some use vinegar but I prefer lemon juice in sweet recipes) & if you are like me & don't know the term salad oil, I'd recommend sticking to melted butter for the batter. I make mine by hand but however you mix, let the batter "rest" 5 min before cooking & you'll have the perfect pancake!