As an aside, we don’t have a “Pancake Day” in the US, at least as far as I know. (Maybe in Louisiana and other parts where they celebrate Mardi Gras too.)
It is, however, something to look forward to in Russia, where it’s called Maslenitsa. The pancakes/crepes/bliny are served with runny jam (varenye) and sour cream.
Some cultures do. It’s tough to generalize about a nation of immigrants. I know that it’s a thing in my family, I think my grandparents (German and Irish) picked it up from their Slavic neighbors (in Appalachian Pennsylvania). And I was very happy one year when a Russian colleague invited me to her Maslenitsa party, as it was a way for me to keep up the tradition (much better than just making pancakes at home alone, which is what I had been planning to do).
That Russian colleague told us that the blini could be topped with just about anything, sweet or savory, and they had a consistency that was about midway between American pancakes and French crepes.
In Russia, bliny are often street food served with a variety of fillings, sweet and savory. They make a good quick lunch. (Baked potatoes with a variety of savory toppings are a popular street food too, but I digest. 
)
There’s a resort outside of Moscow that I stayed at a couple of times with a girlfriend. We were there for Maslenitsa and there was a big pancake party outdoors both years. This was at the end of February, when it was bitterly cold outside, but it was fun nevertheless.
The varenye we had was made with black currants and delicious!
There had been a fad in the U.S. over the past decade or so of putting crumbled bacon over foods that ordinarily would not contain bacon. Bacon-maple donuts are a textbook example:
The “bacon on everything!” is still done here and there, but it’s no longer fresh and shocking.
EDIT: And no, overseas Dopers – this never became the Default America Donut. The venerable glazed donut is still king. The bacon-maple donut was only ever a “look how weird this is!” thing.
That’s funny. My American palette interprets the flavor as sour, salty, balanced with some sweet. Love the stuff.
Any cold cuts of meat and/or cheese.
Or anything you like. I’ve used pickled walnuts mixed into the filling for a "Christmas leftovers pie" (chicken, gammon ham, sausagemeat)
Once upon a time I occasionally ate mustard pickle on a digestive biscuit.
Forgot to add:
Chutneys originally came to the UK from India, and though commonly they’re used now like any pickle (and as a way of dealing with a glut of homegrown tomatoes or fruits - I’ve made a rhubarb chutney in my time), mango chutney in particular is still associated with curries - it (like lime pickle) serves as a relish to eat with poppadums alongside a curry. Indian restaurants will usually serve an array of such relishes.
Canned corned beef? Clearly not corned beef hash though.
If so, it’s kinda strange that my local supermarket (North, central, New Jersey) sells not one but two brands of canned corned beef,
Like most things in america, some of the immigrants will want to buy it in some areas. But what’s in that can is not what people in the US normally call “corned beef” as far as I understand. And what people in the US call corned beef is curing in my fridge, and has been for the last ten days.
“Corned beef hash” as sold in the UK and Ireland will be based on the tinned stuff there. If you buy it in the US it will be based on the cured stuff.
The Tianjin crepe wraps that I’ve had have been more like a breakfast burrito than “bacon pancakes”. YMMV
Those cans aren’t what most Americans would consider good corned beef, but we do recognize it.
No reason it can’t be all three of those flavors. Maybe it’s an American thing but I suspect it’s just a human thing to consider flavors to be distinct things and to want to categorize any given food as just one of them, but any combination of flavors other than sour and bitter is possible (sour and bitter might be, too, but if so it’d require some trickery). But whatever else it is, anything with carrots, onions, and apples (and maybe added sugar?) as major ingredients is going to be sweet.
FWIW the French version (often made with buckwheat flour) usually has an egg thrown in there in addition to ham and Emmental. There is also the rolled-around-a-pork-sausage version:
BTW I think Somali/Yemenite malawah pancakes, also the Jewish puff pastry version, go well with many spicy chutneys or fermented pastes (including Chinese, Vietnamese, etc.)
Tonic water. Bitter, sweet, sour.
Lots of greens are bitter and dressed with sour (vinegar, citrus, etc.)
Anybody remember Paula Deen, who used to have a show about Southern cooking until she got canned for allegedly making some inappropriate remarks?
There was one episode where she proudly announced she was going to make corned beef and cabbage. I was waiting for her to pull out a big cut of brisket; instead, she started opening a tin of the processed stuff.
Has anybody out there ever cooked such a dish themselves? If so, how did it come out?
The corned beef hash commonly sold in supermarkets here is just the processed stuff mixed with tiny chunks of potato. I learned to make traditional Army hash when I was doing historical reenactment. It was a bit more complicated than that—carrots and onion were always included.
Oof. I mean, I actually liked tin corned beef hash fine, but the idea of using tinned corned beef (or was it the hash she was using), just sounds like all kinds of wrong for corned beef & cabbage. To be honest, I don’t like the usual way of cooking it, which is basically boiling the hell out of corned beef and cabbage. Well, maybe not “the hell,” but just the mere act of boiling it is suboptimal. Baked corned beef to serving temperature (depending on the corned beef, you may need to pre-soak to get some of the salt out. The one I use from the Irish deli the makes it in-house has palatable levels of salinity.) And sauteed cabbage instead of boiled. (And roasted carrots). That actually makes a darned good dinner compared with the throw-it-in-a-pot versions.
Try this sometime:
Put a layer of dark brown sugar into the bottom of a baking pan (the oblong kind used for a loaf of bread). Layer some sliced onion and carrot over the sugar.
Place the cut of cured brisket on top of the veg and reverse step 1.to cover the meat.
Pour a bottle of Guiness over top and let it fill the empty space in the baking pan. Give the pan a shake to distribute the stout, cover it with aluminum foil, and bake in the oven at 300 F for an hour or so, or until the meat and veg are tender.
Serve with colcannon or champ and a green vegetable.
This is what I cook now for St Patrick’s Day.
Duh. The only way the boiled dinner is edible is with loving eyes towards the family member that “cooked” it and lots of mustard. Eating the ingredients raw might just be a better option. Whilst your version sounds delicious. What time do you want me to come over? 
I shall refrain from commenting on this photo. 
Yeah, that dish sounds tasty, but the photo is… less than appetizing.