Cliff and I seldom have pancakes unless granddaughters request them; after all, pancakes topped with syrup is mostly flour and sugar, not the best thing for anyone's body. Personally, I prefer waffles to pancakes, but I never fix those when we have company because there's too long a waiting period between waffles.
Yesterday Cliff made it known that he wanted an egg-and-cheese sandwich on white bread for breakfast today; that's our version of Egg Mcmuffin, not something I make often, and not a personal favorite. Obviously, home-made whole wheat bread I isn't Cliff's choice; he was very careful to specify white bread.
So this morning I got a couple slices of white bread from the freezer and made Cliff his sandwich. Then I decided I'd fix myself something I like: deep-fried pancakes.
OK, maybe they're not totally deep-fried. But I like my pancakes fried in a lot of oil so they crunch when I take my first bite. Nobody else likes greasy pancakes, so far as I know. Usually when granddaughters are here, I fix them (and Cliff) nice, ordinary pancakes. When everybody else is through, I pour a liberal amount of oil in the cast iron skillet and make mine. I get it sizzling hot and pour in the batter.
So there you have it: I took something that was already bad for me (flour and sugar) and made it worse by adding as much fat as possible.
Hey, I only do this perhaps four times a year! Oh, and I take a nice strong anti-acid tablet like Pepcid before I eat. Oils are not kind to my digestive tract.