Damn these pancakes were good. I found a recipe for crepes on epicurious.com and changed it up a bit. It didn’t make crepes, it made pancakes, and they were delicious.
1 cup all-purpose flour (I used half whole wheat and half white pastry flour)
1 cup whole milk
2 large eggs
2 tablespoons butter, margarine, or shortening, melted and cooled slightly
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons unsalted butter, melted (for brushing skillet)
1. Whisk together flour, milk, eggs, shortening, baking powder, sugar, and salt in a large bowl until just smooth. Be careful to not overmix or wonderful things might not happen. Chill covered for 30 minutes.
2. Heat up a cast-iron or non-stick skillet. When the pan is warm, brush lightly with butter.
3. Use a measuring cup and pour into the center of the skillet about 1/2 cup of batter. Use the bottom of the measuring cup to spread the batter around slightly.
4. Cook the pancake until the edges start to firm up and it is bubbling (probably 2-3 minutes), then use a spatula to flip the pancake and cook on the other side for another minute. Then, flip again to the original side for another 15 seconds.
5. Keep making pancakes in this manner, brushing skillet with more butter before each one and transferring them as cooked to plate and stacking them.
You can put jam, maple syrup, powdered sugar, etc. on them. Amazing!