Robie's buttermilk flapjacks

These are seriously the best. pancakes. ever. This recipe has become our new favorite. The pancakes come out like the ones you get at restaurants - thick and fluffy with crispy edges. I used half whole wheat flour to make them a little healthier, and I don't think it affected the texture at all. I also used way less butter in the pan than the recipe calls for. I followed the recipe where it said to cook these one at a time - it was a little time consuming, but I think you could get away with cooking two at a time if you have a large skillet or griddle. I doubled the recipe and made extra for the freezer. We ate them with maple syrup and boysenberry jam.