taste

But this recipe requires butter, and plenty of it; let’s face it, there’s no such thing as a low-calorie pancake. However, using butter is tricky. A too-hot pan or griddle will burn the butter, and a not-hot-enough-cooking surface will make for a lousy pancake.

That’s why monitoring the heat level is essential. I’ve found that ever-so-slightly reducing the heat after each batch seems to work, although, in the end, so what if the butter turns a little brown? The trade-off is beautifully browned pancakes with a delicately crisp, almost lacy exterior.

Dad would have loved them.

 

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