Tried my grandma's old cast iron pancake trick, got crispy edges and a surprise

So I found her handwritten recipe card from 1992 in a box of old photos, and it said to let the batter sit for 20 minutes before pouring. I figured it was just some old timer habit, but I tried it this morning with my usual mix. The pancakes came out fluffier on the inside and those crispy lacy edges I always wanted, which honestly shocked me. I also noticed the first three were still uneven until I let the pan heat for a full 5 minutes, not the 2 I normally do. That little wait turned my whole breakfast around, and I actually ate slower because the texture was so different. Anyone else ever stumble on a family recipe detail that changed their basic routine like this?

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