Interesting. This is extremely close to the recipe I taught my kids, the infamous (in our family) "1-1-1 of Everything." I.e., 1 cup of flour, 1 egg, 1 cup of milk, 1 tbs melted buter, 1 tsp baking powder, 1 tsp sugar, 1 pinch salt, and 1 pinch baking soda ("potentiates the powder). As you can see, Ct's recipes scales down to meet mine, which I put together solely to help the kids remember, almost exactly.
This means something, but what?
If you want lighter, fluffier pancakes:
1. Don't overmix your batter. Bitman's CT recipe might carry this dictum too far. Whether a too thick batter needs more liquid or more mixing is a judgment call. The batter should only be slightly lumpy. Here's how to judge: When you think it may be mixed enough, lift your spoon from the batter and try writing your nickname with batter from the spoon across the top of the batter in the bowl. If the first letter is almost completely faded, just as you finish the last -- it's perfectly mixed. If the batter feels stiff, add more milk (or buttermilk), but if the first letter is still big and bold the batter needs more mixing; and/or
2. Sift the dry ingredients before mixing in the wet; and/or
3. Substittute buttermilk for regular -- but you'll need at least 1 cup of buttermilk per cup of flour; and/or
4. Don't forget that pinch of baking powder; and/or
5. Try some advanced batter technique. Sprinkle about 1/4 to 1/3 of your dry ingredients on top of the wet, and incorporate them thoroughly. Then pour the wet on top of the dry and incorporate gently to the "slightly lumpy" stage, as already described.
If you want a very even color on your pancakes with no bubbles (at least not on the presentation side):
DO NOT continually reseason your griddle with butter. The buttle will bubble and foam and cause rings and bubbles on your pancake surface. Rather, butter (or oil) your griddle generously; then wipe any excess off. Cook a couple of "tester pancakes" to blot any extra oil from the griddle -- using as much griddle area as possible -- and toss them to the dog. The testers will also "temper" the griddle and reduce the temperature so the next batch won't hit a griddle that's too hot (causes rings).
Some stray thoughts,