One of my favorite restaurants makes these amazing pancakes that are wide (12+ inches), pretty thin (1 cm?, fairly spongy/chewy and fried crispy on the outside edges.
I'm wondering what steps one must take in order to create batter that produces a spongy/stretchy product? When I follow most recipes the pancakes comes out more cake/bread like.
If my description is lacking, the only thing I can compare the consistency to would be the pancake like bread that comes at Ethiopian restaurants, which I believe is called Injera
Side note: These definitely weren't crepes though they were sort of shaped like them. They didn't have the "eggy-ness" of crepes.