What do you like on your pancakes?

Craig came up with sour cream pancakes sometime before he met me, so a really long time ago. They use a little Bisquick, sour cream, a bunch of eggs, sugar, and maybe some vanilla. They are very thin, thicker than crepes, but not by a whole lot, and much, much thinner than the usual American pancake. I use just a very, very thin drizzle of pancake syrup and butter. Craig uses syrup, but a lot less than on regular pancakes. They'd probably be good with just a dusting of powdered sugar, especially since I've been known to eat them straight out of the skillet.
 
Dutch pancakes I prefer with Dutch pancake syrup, which is not entirely the same as American syrup (not made of corn) but similar in it's sugar content.
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American pancakes I like with whipped cream when there's fruit used in the batter (like blueberry pancakes) or topped similarly as Dutch pancakes.

French Crêpes I like with salted caramel & baked apples or with lemon & sugar.
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Well, I don't really like thick pancakes and I don't have much of a sweet tooth. If eating English (similar to crepes but a bit thicker) pancakes, I would have lemon juice and a sprinkle of sugar which is traditional. But I'm more interested in savoury dishes in which fillings are wrapped in English pancakes and baked in sauce in the oven.
 
Wooow, what a cool topic and what wonderful diversity!
I never had butter on my pancakes, but I embrace the idea!
Traditionally, local pancakes are inbetween crepes and thicker pancakes...some strive to make them thin, and it's easy to do with regular flour, and 'pale' (my daughter likes them as thin and as pale as it gets), with any kind of jam or marmalade.

She likes apricot jam. I love (low sugar) any jam/marmalade.

That's the traditional, basic filling. Rolled, or folded in 4.

Of course, she loves Nutella, fresh strawberies and whipped cream too.

Her Grandma does ground walnuts, ground biscuits and honey.

I'd eat a pancake with cream cheese and fresh fruit, caramel sauce over vegan cream. I've tried ( long time ago), a cottage cheese,raisins,lemon(zest and juice), sugar filling ( you can get those in restaurants too, it's lovely), if I am out of jam, a teaspoon of honey will do.

My gluten free pancakes tend to be thicker, as I vary the flours/nuts/seeds in the batter.

My Grandma baked a large pancake in the oven, and we'd smear slices with marmalade, usually her home made ones.

Shopping malls do offer mini pancakes and American pancakes, I ve not/can't, tried them. My daughter has.

I loved the crepes with ice cream in France, would eat that.
 
Timenspace said:
Traditionally, local pancakes are inbetween crepes and thicker pancakes...some strive to make them thin, and it's easy to do with regular flour, and 'pale' (my daughter likes them as thin and as pale as it gets), with any kind of jam or marmalade.
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Seems .ike pancakes in Croatia are similar to UK pancakes. Are they ever made with savoury fillings?
 
Morning Glory said:
Are they ever made with savoury fillings?
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I would say Yes. Cheese comes to mind first, mushrooms perhaps second, ham I'd want to say third, but let me investigate a bit before I lay out incorrect information.

I think baked pancakes, as you mentioned, appear here too...but let me research, please, if I may.
 
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