Fluffy pancakes 3.7.13

I really like pancakes.  My goal is to find a recipe and method that yields fluffy pancakes with a crisp exterior.  I tried the cook's illustrated method, but it was a little complicated separating the eggs and such.  I like the look of the Martha Stewart recipe, so I'll try that one next.   I also found the recipe where you whip the egg whites to get a souffle pancake and I'll try that one too for fun.

Cook's Illustrated

1 c AP flour (4.5 oz)
2 t sugar
1/2 t fine salt
1/2 t baking powder
1/4 t baking soda
3/4 c buttermilk
1/4 c milk (plus an extra tablespoon or so if batter is too thick, but I didn't use it)
1 large egg, separated
2 T butter, melted
1 t vegetable oil (for brushing griddle)

Whisk and sift dry ingredients. Combine milks and whisk in egg white.  Mix yolk with butter and add to the milk mixture.  Dump wet ingredients into dry ingredients and stir just until combined.

Martha Stewart

2 c AP flour
2 t baking powder
1 t baking soda
1/2 t salt
3 T sugar
2 large eggs, lightly beaten
3 c buttermilk
4 T unsalted butter, melted, plus 1/2 teaspoon for griddle

Whisk and sift dry ingredients.  Add eggs, buttermilk, and butter.  Stir until just combined.

The Martha Stewart recipe has more baking powder, more buttermilk, and more sugar than the Cook's Illustrated recipe.  The method is also more straight forward two stage mixing method.

Checked my baking powder, and it's very active!

Martha Stewart pancakes came out too wet and mushy!

Clayton Miller's Souffle pancakes
5 1/2 c flour
1/3 c sugar
2 t salt
1 T baking powder
1 T baking soda
2 c milk
2 1/2 c buttermilk
2 whole eggs
2 yolks
3 whites

Whisk and sift dry ingredients. Combine milks, eggs, and yolks.  Carefully stir these wet and dry ingredients. Whisk egg whites to medium peak. Fold gently into batter. Do not over mix.