I missed the cheese potato soup we’d make back when we could still have potatoes, so when my brother produced a batch of seafood stock cooking some snow crab legs, I immediately started working on a cheesy cream soup made for filling, meatless meals for those pesky Fridays in Lent. 
We’ve done a lot of pancake recipes before; but this one’s my favorite so far. These pancakes feel light and fluffy, and don’t flatten out or get hard as they cool. And no, they don’t taste like cheese or eggs — they really do taste like pancakes!
This recipe was basically blind luck — I saw an ad for this pasta, and thought, ah, so close! … but I can’t have potato starch or xanthan gum! Well okay. I wonder if I can make my own version? Turns out, yes. Yes I can. Here it is.
