The Cracker Barrel has, by far, the best pancakes. I have tried to replicate their recipe and preparation, with limited successs. To summarize, the pancakes are a bit crunchy around the edges with a characteristic dark 'band' around the perimeter.They are extremely light in consistency, almost crepe-like.
Thus far, I have concluded they use margerine as the cooking medium rather than merely using pan spray. I have come close to the 'light-ness' by barely mixing the batter. However, I can't, yet, replicate the taste. I use 1 1/2 cups of flour, 2 T sugar, 1t baking soda, 1 egg and 1 cup of milk.
Any help from anybody that has ever worked or visited there? Thanks!
Edited by Jim Berman - 9/4/10 at 7:24am