When I have a craving for pancakes, I know exactly where to go. To my mom’s house. She starts with a base of Aunt Jemima pancake mix (not the instant, “only have to add water” stuff), rather, it’s the kind where you have to add milk, eggs, and oil. My mom adds eggs and milk (eyeballs it… never measures), butter and bacon grease, vanilla, and sometimes a little baking soda. I judge pancakes by crispy edges and a soft, springy (almost spongey) inside. I top ’em with butter and a little syrup (I feel too much syrup overpowers the other parts), and they’re perfect-o. Everyone that eats my mom’s pancakes falls in love. Sadly, my mom lives far away, so I can’t always get pancakes when I want them. I’ve tried to follow her methods, and they just don’t taste the same. I think they’re missing that made-with-love factor. So I started looking for a recipe I could make–a go-to pancake recipe that my children one day would savor. After many try-outs, I found Alton …