I’m not really a crepe person… Those paper-thin leaves of dough just don’t do it for me, at least not for breakfast. That’s why they call them pan-CAKES not pan-LEAVES. 🙂 Give me a fluffy cake-like pancake any day – ones that soak up the maple syrup halfway through the meal so you have no choice but to add some more! (See how I justified adding more than a normal person’s share of maple syrup? Just wait til it’s all absorbed to put on some more – no one will know.) 🙂
This recipe is the best I’ve found for making old-fashioned thick and fluffy pancakes.
The batter is thick and the cakes come out a good 1/2″ to 3/4″ thick – perfect with syrup or any other topping you like – these babies can handle anything. At the time of this post, the recipe has 5000+ reviews and 4/5 stars out of 5 so you know it’s been tried and enjoyed by many. And they’d be right.
Give it a try the next time you’re in the mood to serve a stack of pancakes and actually want them to stack higher than a couple of inches. The recipe yielded about 8 good-sized pancakes (about 5″ in diameter).