I agree, this seems like a lot of really excellent work from someone with a completely different pancake baseline than I have. The word 'crispy', in my world, has no business applying to pancakes. That's what bacon is for.

Good to know - I used to have a crispness slider but I removed it since I loved the pancakes at the current crispness. Contrary to the overcontrasted photo, they actually have just a very fine bit of crisp layer. That said, I know that typical American diner pancakes are very soft through, which means people must enjoy them that way too. I can bring back the crispness if other people like their pancakes soft!

>The word 'crispy', in my world, has no business applying to pancakes

i won't eat pancakes that are not crispy, or that were but were stacked up steaming in a pile till there were enough to serve to everybody at once: nope.

pancakes should be served individually as soon as they come out of the pan, round robin till nobody wants any more.

mouthfeel is everything.

Maybe he needs to optimize the frying part now. Looks burned to me.

when I saw those pics I thought: all this effort in the ingredients just to burn them

light blonde pancakes taste the best IMO, but char being carcinogenic seems compelling enough on its own to warrant turning down the heat

I made them again this morning and took a new photo that's not overcontrasted from iPhone's built-in photo contrast. I'll get my fancier camera out like a real food blogger next time!