I was intrigued by your recipe - well actually your pictures - maybe because it's a while i haven't made pancakes (and where i live either i make them or i don;t eat them) and the picture reminded me of how much i like them. So this morning, being sunday, i made pancakes using your recipe. I have a few comments on the results.
1, yes, you can see you had too much butter in your picture of the griddle with the pancakes cooking, you should wipe the griddle with a paper towel and it won't give you that fried edge of the pancake - the dark line just inside the edge - though if you like that, which you might, then it's fine. I also find that the "dancing ball of water" method is good but then you have to lower the heat a little, in my experience, once it reaches that stage. The water dances even when the pan gets too hot, so you have to stop it at the point when you first see the dancing ball of water.
2. My pancakes were really good, but LACKED SALT and to my taste a bit more sugar would have been better. I tasted the batter and it was really saltless, and the first four i cooked were really tasteless because of the lack of salt, so i sprinkled salt on the batter and mixed a bit and the second four were better by far. I'd at least double the amount of salt, and also a little bit more sugar). But that's my taste. Try it, though, you'll find it doesn;t make them salty but just enhances their pancake flavor.
3. I, personally, found the recipe overly fussy. First of all it used too many containers, all of which have to be washed (maybe the person who wrote the recipe has a bunch of employees who wash the dishes, but this is not a practical home recipe, especially if the person making them is the one who has to wash up after!). It requires
- a measuring cup to measure the buttermilk
- a bowl to beat eggwhite and buttermilk
- a bowl to beat yolk and butter
- a pot to melt butter
- a bowl to mix it all together
i suggest using a large measuring cup, measure the buttermilk, add whites and beat, , add yolks and add butter (not too hot) (it's not like you're beating them up, why can;t they all be together? this is not explained in the recipe.) Then using a big bowl to put the flour "mix" and add the liquid.
alternately, when i realized how many pots and containers i was getting dirty, i ended up pouring the flour into the liquid, and it came fine. That saves you one bowl, anyway.
4. I don;t really see the advantage of having the "mix" - i must say i never saw the advantage of any kind of mix. Is it really hard to measure flour, a couple of tsp salt, powder, soda, sugar? You put the flour in the cup, add a tsp of this and a tsp of that - is that a lot of time wasted? In the end the second part is the real pain, where you mix this and that and the other with soemthing else, then mix those together and mix it with the flour mix - THAT is the part to streamline.
5. though i don;t particularly like fluffy pancakes, these were actually very good. I usually make them using a recipe from an old 1950s betty crocker cookbook (really, after all they had a test kitchen and did some of the real basics in a way that made them foolproof). They;re not as fluffy but the taste is the same. (I;ve tried many different recipes, and i keep coming back to those).