Today I made some Swiss Pancakes, just like my mother made me when I was a boy, and like her mother made for her when she was a girl.

They are not "pancakes" in the conventional [buttermilk] sense, they are more like crepes. But, the French already have a copyright on that I think. They are pancakes in the sense that they are cooked in a hot pan. They are very thin, and we would always just put a thin layer of jam or jelly on the inside and sort of roll them up to eat them. Pretty good stuff! Here's the recipe, enjoy!

Swiss Pancakes

• 2 cups flour
• 2 eggs
• 1 1/2 cups milk
• 1/8 tsp salt [optional]

Mix liquid ingredients, and sprinkle in flour while stirring, a bit at a time so it doesn't get too lumpy. A few little lumps are OK.

Heat pan on medium heat and spray on some olive oil or canola oil - just a small amount. The pan doesn't have to be really really hot, medium heat works best.

Use a ladle to scoop up some batter and drop it in the middle of the pan. Using a spatula, spread the mix out starting from the center, and try to keep it in a mostly circular pattern. Keep spreading the batter out from the edges until there isn't any more batter to spread. Let it cook for a few seconds to a minute, then turn it over and cook it for a minute on the other side.

Serve warm, with jam or jelly. Makes enough for 3 hungry pancake eaters.

Down the elevator, down the hall, down the steps, and out the door, I hung a left. Block and a half down (watch out for those left turn people who would just as soon run over a pedestrian as take the extra effort to look at one), and under the catwalk from the ferry terminal. Then it hits me. That first whiff of the unmistakeable scent. It makes the whole neighborhood swoon. I make my way to the little place next to and underneath the southbound Cherry onramp  to highway 99. You may know the place... smokey, hot, packed, literally a hole in the wall, and the line out the door and down the block. And inside, modified chaos. Five cooks in a kitchen too small for three, and two waitresses trying not to bump in to each other in the 150 square feet of restaurant space with a total of 18 customer seats. Don't get in the way now, or you'll get run over - really. Wait your turn, place your order, and be prompt with the money. Everything is the same price. Don't bother with the tacky charge card for six bux, just pay cash. And use the exact change. If not, she'll hand you a pre-packaged and pre-counted fold of 4 one-dollar bills, and you'll get a smirk and a look. Remember, time is money and she doesn't have the time to spare for your antics. Then, step BACK and get out of the way. Stand around (outside)[patiently], make that phone call, cause it will be a few minutes. They don't bother with names on the orders, because she remembers each person and what they ordered. If you're outside and she can't see you, then she'll holler for you on the mic in thainglish, and if you don't come running in about six seconds, she'll come looking for you. So be prompt. If you get your food to go, get to your favorite spot with a view (I like dodging the seagulls and watching the baby harbor seal eating on the metal mesh tables at Ivar's) and enjoy the best Thai food in Seattle.

The restaurant is Mae Phim, visit soon, and visit often.