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It's the amount of oil you use and the heat of the pan that gives the crunch. You need a fairly heavy pan (cast iron works well) well heated with a not too thin layer of oil. My grandpa made the best pancakes in the world, but I don't know what he used for oil. We never had margarine in the house, so I know it wasn't that. It had to be butter, Crisco or some kind of oil. If you make pancakes in a lighly oiled pan, they will come out with an evenly browned cake-like surface and white edge. If you add more oil, you will get a crisp brown edge and unevenly colored surface. Hope this helps you.
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