Ruth's Pancakes

I am breathing a deep sigh of contentment just remembering these pancakes. And since they are not on the Epicurious website, and because I love you, I'm going to give you the recipe right here and now so you can sigh with contentment too.

1 cup whole milk
2 large eggs
3 tbsp plus 1/2 teaspoon vegetable oil
1 stick butter, melted and cooled
1 cup flour
4 tsp. baking powder
4 tsp. sugar
1 tsp. salt

Whisk together milk, eggs and t tbsp. vegetable oil in medium bowl, then whisk in butter. Stir together flour, baking powder, sugar and salt in another medium bowl. Whisk in egg mixture until just combined.

There's another whole paragraph on how to cook them, but can I assume that if you're an adult, you know how to cook pancakes? Heat pan and a little oil, pour in batter, flip when bubbles appear on surface.

OK, here's what's amazing about these pancakes. You know how when you make regular pancakes from a mix, or you go out to eat, and the pancake basically acts as a sponge for maple syrup? So you end up eating soggy pancake that's so sweet you are practically in insulin shock by the time it's over, and the coffee you drink to balance out the flavor just makes your heart race even more? This is why I stick to eggs. With THESE pancakes, the butter acts as a foil--both in flavor and somehow biochemically. So you get a mouthful of both sweet and salty that's somehow a little crispy too.

God, my mouth is watering just writing about them--I know you have this stuff in your pantry, so what are you waiting for? A Nor-easter is a good excuse for a decadent breakfast, so go for it. Do it for those poor marathoners who could probably use a good pancake right about now.

P.S. The Ruth is question is of course Ruth Reichl, Gourmet's editor-in-chief.