Country Inn Pancakes

I recently came across Canadian chef Michael Smith. I don't know if it has anything to do with my newfound affection for maple syrup, but as soon as I saw his Country Inn Pancakes recipe, I knew I had to try it. Now, I'm not a fan of sweetening pancake or crepe batters, but I followed the recipe to the letter (which is pretty rare for me) and was a bit worried about the "lumpy, stiff batter" part but the pancakes were not lumpy at all ... and completely to die for!! If you're watching your waistline, be warned, there's a lot of fat in those.