What an interesting recipe. I've been on something of a pancake quest lately so your blog came at a good time. My ideal pancake is light and spongy and I've come to think that one of the secrets is to let the batter rest. Besides the crispy edges, can you describe the texture of the interior for me? Hi Auntie, PJ is out of the office for a day or two, but I'll ask her to drop you a note when she can. Thanks! ~ MaryJane Hi - The pancakes' interior is moist, maybe 1/4" to 1/3" thick, pretty close-textured (i.e., not fluffy/airy); I kind of see them as "eggy," even though there's only one egg in the recipe. Lots of butter flavor. What I really like is they're not at all dry; I'm not a fan of thick pancakes, which to my mind can oftentimes be quite dry inside. Hope this helps - enjoy! PJH

• Reply