Daddy's Pancakes

Author Notes

This pancake is Swedishesque, lying between a too-cakey American pancake and a crepe. It's adapted from the New Basics, with nutmeg, cinnamon, vanilla, and lemon lending it complex flavor. It's a runny batter, cooked at high temperature for a very thin, delicate crust and soft, moist inside. Never stack pancakes when you serve them, as it turns them into damp dishrags. If you need to stockpile, keep them on a wire rack in a warm oven, but really you should eat your pancakes right off the griddle. Buttermilk gives it extra goodness, but regular milk is totally fine, too. I have been making this recipe for many years, and it is always a hit. Tope these with fruit, syrup, or lemon and powdered sugar, but they actually taste pretty great plain. If you have the unthinkable patience to look at the embarrassing video, understand that food, like humans, looks awful in the harsh glare of amateur camerawork. —Eric Liftin