These Restaurant Pancakes Go Way Beyond Buttermilk | Bon Appétit
"Our signature hotcake uses a batter I've been perfecting with another chef since 2013. We make our batter fresh to keep it fluffier and use a self rising flour to make them more consistent. We throw a cookie crumb on there, shower it with edible flowers like nasturtium to give pops of those pinks and purples to go with the strawberries, and finish it off with a dulce de leche whipped ricotta." - ByBon Appétit
