Tender pancakes flavoured with orange and coconut are served with spiced rhubarb compote. Eric Akis In past years, when pancakes were on the menu at my house, I’d often served them to a table full of family and/or visiting friends. I’d get out my large electric griddle, cook a large batch of them, and everyone got to start their day with a hot and appealing breakfast. When the Covid-19 Pandemic hit, that, of course, changed. I was no longer having a crowd of folks over for pancakes, but that didn’t stop my wife and I from craving them once in a while. And the first time we did, I decided I would downsize my preferred recipe for them, creating one that yielded two three pancakes each servings.