I love pancakes, especially the thin European pancakes. I use them like I would use a flatbread and put my salad on top of it for a quick lunch. I make pizza pancakes or fill them with leftovers; if I have a sweet tooth, I use my jams or fruits.
I use the same basic recipe since I started cooking, but somehow they pancakes turned out differently, and it startled me. How could that be? Sometimes I had a fluffy and light pancake, other times a heavy pancake -still eatable, but different! I didn’t change the ingredients, so there had to be a logical explanation. I made the flour responsible for the consistency of the pancakes, or the eggs -something had to get the blame.