This make-your-own pancake joint is kid central, from the squeeze bottles filled with buttermilk, peanut butter and even gluten-free batter to the big drawer of toys near the front door (where you will wait for a table for at least a half-hour on the weekends). Luckily, the airy, bright-orange accented space caters to big kids too, with a long first come first served bar stocked with strong Bloody Marys ($7, or $20 for a pitcher) and greyhounds ($6) and a globe-spanning menu of morning eats that have nothing to do with maple syrup, from congee ($8) and Benedicts to a good, spicy chicken tinga with oozy eggs ($8.50). Everybody wins, especially families. The staff is efficient and cheery, unperturbed by the wide, hot griddles set in the middle of each table or your choice to make all your pancakes in the shape of cock ’n’ balls or amoebas ($6 per batter bottle, plus $1-$2 per topping from fruit to bacon, goat cheese and chocolate chips). They’ll even just make the pancakes for you if you’re lazy ($2 for a cake as big as your head). Otherwise, grab a spatula and get to work, you yeasty Picasso.