I have reached it.
Textbook perfection this a.m.
Except I added a serving of Ghirardelli dark chocolate chips to this particular pancake, which I believe is not technically in the textbook, but screw it.
HERE’S THE RECIPE that Aaron and I make so often, we have it memorized.
I think the key is the ground flaxseed, as it adds a bit more substance to the mix and makes the texture more pancakey and less eggy than other recipes I’ve tried. We use Bob’s Red Mill brand.
I like to smear a serving of almond butter on top, and Aaron goes for peanut butter, but today I’m eating it dry due to the chocolate chips. I tried syrup once and it was way, way too sweet on top of the already-sweet pancake!