We had the traditional pancake dinner tonight. Whenever I make pancakes, the ones to be consumed immediately are made in the usual four to five inch diameter. When I've made enough for the meal at hand, there is usually batter left over. Because this batter does not store well (even in the refrigerator it quickly molds), I pour all of it into the pan and make one gigantic pancake to use up the batter. The bottom of the ladle is used to spread the batter as thinly as possible. The result is what you see in the image above. This big pancake then reappears at lunch the next day, typically as a wrap. The filling might range from savory to sweet, depending on what's at hand or left over from other meals. If there is some leftover chicken, I'll make a quick white sauce for a savory course. If there is fresh fruit, I'll whip up some cream for sweet filling.
Since tomorrow is the beginning of Lent, tradition will frown on the whipped cream.