The New England recipe post reminded me of something:
Recently, my husband and I had a dish described as "New England style pancakes from our family recipe." They didn't look great, but they were the best pancakes either of us had ever tasted. They were thin and light, though not as thin as crepes. They were moist and practically melted in your mouth. I picture the batter being thinner than a standard american pancake batter.
I googled it with all sorts of name configurations. I asked my cooking friends. Husband and I speculated about the recipe. All to no avail. I didn't feel comfortable asking 'mom and pop' at the restaurant as I didn't want them to think we'd take their recipe and never patronize their shop again.
Any ideas or experience with this type of pancake?