American pancake mix has baking powder in so the pancakes always puff up to around half an inch or more. Here are my issues with this type of pancake;
• The skin that forms around the pancake is impenetrable to whatever condiments being used and the reason is because the pancake requires more time to cook all the way through. You have to dip the pancake in more condiment rather than it soaking through which is what a pancake should do.
• It’s a heavier batter so oxygen bubbles rarely form, these bubbles create the holes in a crepe that helps soak up more of the ketchup
• The surface area is smaller so it demands you eat more whereas a crepe is as big as the pan you used to cook with. A larger surface area means you can put more toppings inside instead of just eating toppings alongside a smaller thicker pancake.
• The taste and texture is horrible
You probably shouldn’t comment if you don’t know what I’m talking about
idk a crepe is a crepe and they are good but read the word “pan-cake”
its not a cake if its like 3mm thick
check mate atheists
In all seriousness american style pancakes can be good, but I’m also not a big fan of the ones that are half an inch thick or more. It’s hard to get them just right. My ideal is more like 1/4", or 3/8" if they’re really fluffy. if theyre impermeable to syrup/other condiments like you describe then something’s gone horribly wrong
also ketchup?