I have never seen a pancake that was this thick in the middle, without stuffing them with something.

The recipe I prefer for pancakes has half the soda compared to baking powder, and I keep the batter thick with extra flour as needed. When the inside of the pancake has a fluffy cake texture, and the outside crisps up with an oil fried caramel crust, I know it will be delicious. They always turn out rubbery to me when I use a runny batter.

Thanks for sharing. The photos are staged to make it look so delectable. I want to eat the flowers too because they look like vanilla butter.