In New England, home of maple syrup, all restaurants serve thick, thick, dry pancakes. I won't guess the motivation or historical reason (sop up more maple syrup?) but I find eating these pancakes like ripping open your sofa's cushions and eating the stuffing. Even maple syrup won't help that. This recipe, which I halved, makes pancakes that are more crepe-like. I like that they're a tad chewy and not thick and dry. I did not use the blender method. All other pancake recipes call for minimal mixing, even leaving some lumps in the batter. I hand whisked the mix. I suspect blenderizing would quickly lead to a homogenous batter.

Reviewed On: Oct. 11, 2009