THE FUSE

I am the type of person who will always order a stack of pancakes for the table. Earlier this summer when I was in upstate New York, I went to Phoenicia Diner and, of course, ordered the pancakes. After the first bite, I went ahead and called the waitress over and ordered another stack because they were just that good. Fluffy on the inside, crisp and buttery on the outside — they were perfect. After some serious online searching to figure out what makes them so delicious, I found the exact recipe for them. The secret is as follows: equal parts buttermilk and flour.