I took a look at these recipes and compared it to the many-serving version I am used to making. Theirs is proportionally way more eggy; 6:1 eggs-to-cups-of-milk-or-flour, rather than 10:3. I compromised by going 4:1 and mixed 2 eggs, 1/2 cup flour, 1/2 cup milk. Melted a few tablespoons of butter in the skillet on the stove, then poured in the batter and cooked at 400 for about 10 minutes.
Pro: Basically tasted right, didn't stick to pan at all.
Con: Didn't puff up as much in the middle, maybe due to lack of baking powder. Flavor just slightly plain, maybe due to lack of salt (?), and/or lack of separate addition of tbs of butter in the mix rather than in the pan. In fact, probably didn't need quite so much butter in the pan. Edges not as browned as they could have been, but I could have let it cook longer.
Also I have no idea what the whatscookingamerica.net people are talking about with their "2-4 servings" at this scale. I would have still eaten the whole thing myself if there was another egg in there.