I’ve been on a heavy pancake kick this week. Two days in a row people. TWO DAYS. The thing is, American pancakes and British pancakes are different. And since the British pancake is actually a crepe as far as I’m concerned (they will NEVER tell you that…never ever), in that it is a very thin pancake rolled up and sprinkled with sugar and lemon juice, it is no joke when we discuss these differences. So because Jon and I can’t agree on pancake recipes when we are jonesin for some breakfast pastry, I just decided to do it myself, for lunch while he’s at work. Win-win! And I had enough batter for two days. I was basically forced to eat it all. Poor me. This recipe is what I used. Mmmm pancakes….