I made pancakes before school more mornings than I could count when my children were small. These were favorites. The batter is intentionally rather thin, which makes for silky-tender results. I use King Arthur flour, which seems to have a higher absorbency rate than other all-purpose flours. If you use another brand, increase the quantity a bit. The batter should be thicker than crepe batter but thinner than cream of wheat. —ALittleZaftig
ten five-inch diameter pancakes
high quality all-purpose flour
finely crushed graham cracker crumbs (from 9 whole crackers)
In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, brown sugar, salt, nutmeg, and cinnamon.
In a small bowl, beat the eggs with a fork and stir in the buttermilk, milk, and melted butter.
Stir the wet ingredients into the dry ingredients with a fork, mixing only until combined. There will be lumps in the batter. Do not overmix.
Heat a griddle or large frying pan over medium heat. When it is hot, drizzle in a little oil. When the oil is hot, pour in ½ c. batter per pancake.
Fry the pancakes until bubbles form across the top and the edges look dry.
Flip each pancake and fry on the other side.
Add a bit more oil to the pan with each batch to fry.
Serve hot with butter and pure maple syrup.