So I went home and did what I usually do, which is to scour the internet for a recipe. I found a few more people like me, looking for answers, but only one recipe that even sounded close.
So I went to work, with my husband and son as my guinea pigs (such a tough job), toying with the right balance of creamy, sweet and fluffy.
I don't eat out at restaurants as a regular thing, since I have a hard time handing over my hard-earned money eating food that is just better from my kitchen. Yes, I am a conceited Food Snob, but I also know when to bow down to someone of superior cooking skill. So, upon this year's trip to Bullhead, I look forward to visiting the Black Bear Diner and humbling myself.
In the meantime, this isn't a bad alternative!
These pancakes are much like most of my recipes.... not difficult to make, just a bit time (and bowl) consuming.
1 - 1/2 cups milk
1 tablespoon vanilla
1/4 cup sugar (you can use as little as 1 tablespoon, or even better, use Agave Nectar)
2 cups all purpose flour
2 teaspoons baking powder
2-4 large eggs, separated.
Start with a 2 cup measuring cup, measure 1- 1/2 cups of milk. When I say milk, you can use anything from low-fat all the way to cream, depending on how rich (and fattening) you'd like your pancakes to be. I like using half and half. Stay away from fat free milk, AND I have no idea if soy, almond, or any other substitute will work To the milk, add 1 tablespoon vanilla and 1/4 cup sugar.
In a medium-sized bowl, measure 2 cups all purpose flour and 2 teaspoons baking powder, mix together. Now you will separate eggs. The yolks will go in the milk mixture, and the whites will go in a small mixing bowl. I use 4 eggs- 2 yolks go in the milk and all four whites go in my mixing bowl.
Use a small whisk to scramble the egg yolks into the milk mixture, then pour the milk mixture into the flour mixture, stirring just until large lumps are gone.
Beat the egg whites till soft peaks form, then fold into the batter.
Heat griddle to 300 degrees, then pour spoonfuls of batter onto hot griddle.
Presto Cool Touch Electric Griddle
(My griddle used to be non-stick, but it needs a wipe with vegetable oil or butter once in a while)
Cook pancakes till bubbles on the surface start breaking open, flip, then cook till the other side is golden brown. I make pancakes about 6" in diameter, this recipe makes 9 pancakes that size. Serve with your favorite pancake toppings.... butter, syrup, powdered sugar, fruit preserves, etc.
* more explanation about the eggs-I use the remaining egg yolks another way, they don't get wasted. You can put all four egg yolks in your pancakes, they will still be good, just very "eggy". If you only use two eggs, the pancakes will also be just fine....I just like the extra egg white to make them extra-fluffy!
Also, this same recipe, using all four eggs makes an OUTSTANDING waffle batter.