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Buttermilk. yogurt or sour cream add tenderness to batters.
I can get the crispy edge using oil, but butter will give you the flavor....maybe a mix of both.
Try different flours....a soft wheat like White's amazing the difference in baked goods, I'd assume it would be the same for griddle cakes.
***check out their store to see if they sell the mix....I wouldn't be surprised if they did....and you know the restaurants are using a mix not mixing their own.
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