Pancakes ala Donna

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.

It's really messy turning over a pancake in all this hot grease, but I've pretty well mastered it.  The taste is a lot like funnel cakes, except nobody gives you maple syrup with funnel cakes; so I don't like them.  

Ah, look how crunchy and crispy it's getting!  
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.