What do you expect with pancakes?

If i/anyone said they were going to make you pancakes would you expect syrup/butter/toppings?

Yes

As I kid I got fake butter and fake syrup.  Now I expect butter and syrup.

I would expect one of the three to be included 

Edit: I would expect them to tell me before hand if they did or didn’t have syrup. 

Yeah serving someone pancakes with no syrup/butter is like telling you're partner once you're at the crag that there's no rope and you have to free solo. It's messed up.

Syrup and butter at minimum. A little berry compote is a nice touch, as is a little powdered sugar.

Don't be fuckin' around with no "breakfast syrup" either, get real maple like a true bro. Same goes for butter. Margarine is for shitbirds.

If Trevor told me he's making pancakes? I would expect them to be topped with ice cream sandwiches, peanut butter and scrambled eggs.

Nutella is an acceptable alternative but should be cleared as a substitute in advance. 

Bacon pancakes. Better yet, bacon cornbread pancakes with red chile syrup.

Not what I would expect to be made for me. But what I would make.  

I’ll take my pancakes with butter and syrup, but hold the pancakes. 

Land O’ Lakes butter

Actual maple syrup (preferably from Vermont)

Blueberries and/ or thinly sliced bananas 

I concur with Wallace except for the land o' lakes, despite my midwestern roots. Just can't beat kerrygold. 

butter isn't required, but something sweet and syrupy is.

What I expect and what I want are two wildly different hings.

Syrup? Butter?
Booooo for booooring G-rated pancakes.

Mark Starrwrote:

Bacon pancakes. Better yet, bacon cornbread pancakes with red chile syrup.

Not what I would expect to be made for me. But what I would make.  

Hoooray for some R-rated food adventuring!

So, for those of you brave enough to add some excitement to your life, let's take your taste buds for a stroll on the wild side ...

I'm quite the snob when it comes to my pancakes. First things first, size matters. The standard 4-inch American variety just doesn't give much satisfaction. Just ask your ladyfriends about this. Six inches minimum, seven or eight inches is better. Secondly, add more wetness. Seriously! Get rid of the dry choke-hazard mid-section of the American pancake. Heck, I don't even know if I'm having a pancake or chewing on some dry, stale slice of bread. So, double the milk in the batter before starting and make sure the thickness of the pancake is no more than maybe 1/3 of the standard (American style). It should be more similar to a large tortilla in size and thickness, but a lot softer. If you experiment with this style of pancake, but prefer some crispness, replace 1/5th of the milk in the batter with 7-up.

Here's my favorite PG-rated topping:
Whipped cream with just a hint of sweetness and vanilla. Then comes the key arousal: Two tablespoons of lingonberry jam! Roll it up as a burrito and ... mmmm ... More, baby, more!

And if you want to add a little more experimentation to your life, the PG-13 rating:
Cheese! Before you try this, make sure to skip the sugar in the batter. After flipping the pancake in the pan, add a few slices of swiss, gruyere, or gouda (but never a mix of these) and let this melt. Roll it up and enjoy.

The X-rated version is not appropriate for this website, but it involves cream cheese and home-made (reduced sugar) jalapeno jelly ...

Note: Never, ever fry your pancake in anything else than salted butter.

Don't expect it, but a nice European style butter and real maple syrup is nice.  Maybe some black caviar or something...

Patrikwrote:

[righteousness]

11/10 would climb with this dude. You make pancakes one day, I make breakfast burritos the next.

Patrikwrote:

What I expect and what I want are two wildly different hings.

Syrup? Butter?
Booooo for booooring G-rated pancakes.

Hoooray for some R-rated food adventuring!

So, for those of you brave enough to add some excitement to your life, let's take your taste buds for a stroll on the wild side ...

I'm quite the snob when it comes to my pancakes. First things first, size matters. The standard 4-inch American variety just doesn't give much satisfaction. Just ask your ladyfriends about this. Six inches minimum, seven or eight inches is better. Secondly, add more wetness. Seriously! Get rid of the dry choke-hazard mid-section of the American pancake. Heck, I don't even know if I'm having a pancake or chewing on some dry, stale slice of bread. So, double the milk in the batter before starting and make sure the thickness of the pancake is no more than maybe 1/3 of the standard (American style). It should be more similar to a large tortilla in size and thickness, but a lot softer. If you experiment with this style of pancake, but prefer some crispness, replace 1/5th of the milk in the batter with 7-up.

Here's my favorite PG-rated topping:
Whipped cream with just a hint of sweetness and vanilla. Then comes the key arousal: Two tablespoons of lingonberry jam! Roll it up as a burrito and ... mmmm ... More, baby, more!

And if you want to add a little more experimentation to your life, the PG-13 rating:
Cheese! Before you try this, make sure to skip the sugar in the batter. After flipping the pancake in the pan, add a few slices of swiss, gruyere, or gouda (but never a mix of these) and let this melt. Roll it up and enjoy.

The X-rated version is not appropriate for this website, but it involves cream cheese and jalapeno jelly ...

Note: Never, ever fry your pancake in anything else than salted butter.

What you’re describing are called thin pancakes, and was one of my all time favourite meals that my grandma would make for me as a kid. The wetter the better!

IHOP

Nick Niebuhrwrote:

…The wetter the better!

That’s where I’m coming from.  My daughters know them as “skin bags of batter”    and the batter always has a bit of vanilla and brown sugar in it.  

heat enough to form the “skin” on both sides but leave it soft and gooey on the inside.  

Barely need anything else but always served with Land O’Lakes butter (Minnesota of course) and real maple syrup.

You cut a square out of the middle of the pancakes and fill it with crunchy bacon, then load butter and syrup on top of that!

Caylor---you're out west here too???  The great migration from the Front Range continues!