Yeah I'm not so much interested into the details of fluffy pancakes as we make flat crêpes here (I'm kinda surprised to see pannekoeken mentioned and not Breton crêpes which are as far as I know better known in the English-speaking world - they are the same, except the Dutch ones are usually garnished with an approximately 1 cm-thick sugar layer afterwards).

Anyway, I'm more interested into good flour blends, from wheat, buckwheat to rice and tapioca flour. Flour can make everything different but it can also make pancakes pretty much impossible to bake correctly if it's not the right blend, and I find it difficult to predict.

Thanks, I'm working on this next - stay tuned or join the mailing list (will send a very occasional message about new recipes)!