These pancakes are hands-down the best ever; and they’re not exactly deep-fried, but they are close to it. My dad made these in the mountains while camping so I haven’t actually tried them in normal conditions. If you are going to make them in a cast-iron skillet that sticks, with a flimsy plastic spatula, over a inconsistent camping stove, then be sure to have a LOT of butter (which is really why they are so good). Just make a normal pancake batter and put a hefty pad of butter for each one and put small spoonfulls of batter on each. Cook to desired brownness and eat (you have to eat at least 7; a little butter never hurt anyone)… The best thing to have on them is apricot freezer preserves.