As mentioned in another thread I’ve been so busy posting to C&F that I forgot to have any lunch. Now I’ve missed the chance. I didn’t even feel hungry until I knew what I’d done but now I can’t think of anything but food. 
BTW Dale, if you start marketing this as the C&F diet I expect a share of the profits. 
Aaaaagh! Stupid fat hobbit!
Now you’re making me hungry too, and it’s only 9:22 AM here! I just had breakfast! Thinking about lunch, I mean, not a stupid fat hobbit.
Was that first breakfast, or second breakfast?
Whoa, almost dinner time. Thanks for the reminder, I wouldn’t
want to miss any of that wonderfull mess hall food.
Ahh, good point.
Oi! Kelly! You eatin’ the rest of that egg or what?
I just toldjer! I’m keeping it for the pathologist!
Hey Gary, want to try blueberry American pancakes this weekend? I bought some blueberries yesterday 
I promise to use fresh eggs - though I haven’t gotten used to them being non-refrigerated in the shops.
Did he miss his lunch too?
Cor! Yes please! 
Edited to add: The only time I had them was in IHOP in Vegas, and they were ruined covered in some white butter goop which I, stupidly, thought was vanilla icecream. Talk about disappointing. I mean, who puts butter on pancakes? Everyone knows it’s Jiffy lemon, or at a push maple syrup and vanilla icecream.
Course this assumes I survive the night tonight… damn egg.
I wonder if there’s such a thing as a drooling emoticon?
We do have real maple syrup from Vermont in the fridge. But butter is a very common topping for American pancakes - which are a very different beast from British pancakes.
IHOP pancakes, and those from many other US restaurants, have a kind of spherical glob of off-white stiffly whipped butter. You can tell how concerned the patrons are about their health by observing how much of this sphere is used. Mine typically gets a few thinnish slices applied to the pancakes, and then the rest of the thing is gingerly moved to an empty plate before it melts into goo.
Edited to add: So Gary, tell me - how did you find out it wasn’t ice cream; did you scoff a spoonful? 
I don’t believe it. I clicked on the word potato and got an access denied message. Food and me just aren’t destined to meet today.
I haven’t had the pleasure of trying British pancakes.
Are they something that can be described in text?
Yeah. 
I thought it was a dollop of icecream, so downed a great big blobby of it. Peeeyoook…
Yes. Crepes.
Quite good when you want crepes. Rather disappointing if you’ve got American pancakes in mind.
From http://www.absoluteastronomy.com/encyclopedia/p/pa/pancake.htm :
British pancakes have three key ingredients: plain flour, eggs and milk. The batter is quite runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which result in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. These pancakes may be eaten sweet with the traditional topping of lemon juice and sugar, or wrapped around savoury stuffings and eaten as a main course. When baked instead of fried, this batter rises (depite having no raising agents – it rises because the air beaten into the batter expands) and is known as Yorkshire pudding. British pancakes are similar to the French crepes, and Italian crespelle, but are not “lacy” in appearance. Pancakes in Scotland, however, are more like the American variation and served appropriately (see below). They are often shallow fried when served as a breakfast item.
American pancakes contain a raising agent, usually baking soda, and different proportions of eggs, flour and milk which create a thick batter. This batter is either spooned or poured onto a hot surface, and spreads to form a cake about 1/4 or 1/3 inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side of the pancake, at which point they are ready to be flipped. The resulting pancakes are very light in texture, similar to what the British call drop scones or Scotch pancakes. They are often served at breakfast topped with maple syrup and butter. In the US, pancakes can also be referred to as hotcakes, griddlecakes, and flapjacks. A typical portion served in restaurants is 3 to 4 pancakes. A smaller number may be ordered by requesting a “short stack”. Another variation are “silver dollar pancakes”, where the individual pancakes are each about the size of a US silver dollar.
Not sure why this is on “AbsoluteAstronomy.com” though.
I’m now sitting here doing a pretty good impersonation of Beethoven. (The dog, not the composer.)
Slobberrrr.