- Increase baking powder to 1 tsp.
- Add 1/2 tsp. baking soda
- Increase sugar to 3 tbl.
- Use 2 cups of yogurt or buttermilk instead of milk (I love to use yogurt here)
- Increase melted butter to 4 tbl.
It's important to note that in the pancake variation table (HTCE p.813, HTCEV p.202) that buttermilk is the first one that Mark mentions. That variation would be similar but not exactly like the one posted above. If the batter is too thick for your personal preference you of course could add milk to the batter as Bittman suggests here.
I would have taken picture of these pancakes, but frankly they are all gone!!