What exactly does a great pancake mean? Fluffy? Rich and crape like?
It is because they are big? A trend showing up more and more nowadays. Or, because they are very light? Or, in the case of my particular favorite pancake in Pittsburgh, very rich and more of a French style pancake...Not light at all.
The lightest ones I've ever had were at the Pancake Pantry in Nashville. All these mentioned for NJ....Perhaps we could hear some more specifics about them?
The ones at the Brownstone..They showed them being made on FoodTV so I know what Fatty is talking about. But a lot of the others being mentioned..
For me, the big problem I find is too many diners' pancakes are too heavy and dense. They suck up so much syrup because they are so heavy. Maybe it's because they are using a mix? I do think most are using buttermilk, lots of eggs and other good ingredients..Maybe not?
To me, I should be able to eat a stack and still be able to pick myself up from the table without feeling I won't need to eat for two days. The exception being the crepe type..They are very rich and filling.
<message edited by Baah Ben on Sun, 03/29/09 1:59 PM>