Crispness has a villain, and it is wheat flour alone. Standard pancake batter, when dropped into hot oil, forms a thick, sponge-like shell that traps steam and then soaks up fat as that steam escapes. The result is familiar: bites that start promising, then collapse into heavy, greasy nuggets once they cool on the rack.The fix is embarrassingly small. Swap a generous share of the flour for plain c...More