On Wed, 24 Nov 2010 18:30:57 -0800 (PST), Chris Nelson
> wrote:

>I grew up on my grandmother's buttermilk pancakes. They are light,
>moist, fairly thin, and soft. Almost an extra-thick crepe. No doubt
>part of it is inertia and nostalgia but nothing else comes close. If
>grandma's pancakes are a 10, everything else I've had clustered with
>Bisquick and IHOP around 2.5. ;-)
>
>Unfortunately, most of my immediate family don't like the taste of the
>buttermilk. Since I can't stand the thick, doughy texture that
>results from every other pancake recipe I've tried, we end up not
>having pancakes very often. I'm looking for some food science that
>will let me reformulate Grandma's recipe without buttermilk.

Have you tried a standard crepe recipe, substituting in say, 50%
buttermilk?

Or just a standard crepe recipe, and cut the milk by 25%?

-- Larry