What an interesting misspelling. I almost thought that you were going to say that most Americans eat their pancakes with panache. But sadly not.
Okay, I stand corrected on savoury pancakes in the South. My apologies.
Pancakes made with bits of bacon in are tasty. Or try cooking the pancakes with a drop of bacon grease… mmmm… the edges are nice and crispy and a slight taste of bacon. Yum.
One thing we used to do as kids was make Mickey Mouse shaped pancakes - not hard to do 3 dallops into a shape… Then when turned over use chocolate chips or bacon pieces for the eyes and a smile.
In a pinch I’ve used PB&J on pancakes as well.
Never used lime juice ShibbOleth, but if you prefer lime to lemon… why not.
The thing is though in order to have pancakes the UK way, they need to be thin, crepe style ones. Big thick, cakey pancakes wouldn’t work at all cos you can’t roll them.
UK pancakes are sprinkled with caster sugar (fine granulated) and drizzled with the juice. Very tasty.
Now I’ve got the hankerin’ for some…
You can eat turkey any time of the year? Who da thunk it?
I don’t think I’ve ever had turkey except at Thanksgiving or Christmas (not counting lunch meat).
I fall squarely into the maple syrup/butter combo in all instances except for one.
Based on my eating experiences in Hawaii, the combination of pineapple pancakes and powdered sugar is not to be missed.
PANCAKE POEM
Who wants a pancake,
Sweet and piping hot?
Good little Grace looks up and says,
“I’ll take the one on top.”
Who else wants a pancake,
Fresh off the griddle?
Terrible Teresa smiles and says,
“I’ll take the one in the middle.”
~Shel Siverstien~
There are many styles of pancakes.
Swedish pancakes are topped with jam and powdered sugar.
There are corn meal pancakes (sometimes called johnny cakes or southern pancakes) which need nothing but butter. However, some people still put syrup on them. They’re better without it, though.
There are potato pancakes, which syrup would absoluely ruin. Salt, only. Perhaps ketchup.
There are german pancakes, which I have yet to order.
Then there’s the traditional american pancakes, sometimes call flapjacks by disturbed individuals. Topped with syrup or fruit topping, or better yet, powdered sugar.
And of course, pigs in blankets (sausage wrapped in pancakes). Best with powdered sugar, but syrup is OK.
In our family, we do put powdered sugar on crepes, as well as jams and such. Defnitely no syrup on crepes, that would be gross.
But actual pancakes get maple syrup and real butter.
I can only use syrup if my stomach and head have the strong constitution to do so, or if it’s all we have. All that sweetness gives me a headache. PB&J is pretty good, or just jam, and I like applesauce as well.
Well, I’m in the south and I like pancakes with (white) gravy and pecans. I am the only person I know that likes them that way, though. It’s no problem to order them in resteraunts at all- just ask for a bowl of gravy on the side. I just don’t like sweet stuff for breakfast.
I like pancakes with butter and real Maple syrup. Sometimes I’ll toss Tollhouse morsels into the pancake batter (those pancakes just get butter).
Salt and ketchup? My friend, how sadly misguided you are. Potato pancakes are meant to be eated with sour cream and/or applesauce.
My mom makes some wicked good pancakes with mashed banana and pecans in the batter. They’re fabulous (eat them with butter only). Otherwise is butter and maple syrup for me.
Other possibilities: peanut butter and syrup (tastes like caramel-- way tasty), molassas, honey or powdered sugar with fruit.
I like to put sour cream, applesauce and brown sugar, but I’m the only one I know who does it that way. Oh, and American pancakes, please.
I don’t really like pancake syrup, but will use it. I adore the berry syrups that they have at places like IHOP. As to real maple syrup, since the fake stuff was all that was around when I was kid on the west coast, it ruined me for the real stuff, which I now find watery and bland by comparison.
When I make the thin crepes, we’ll usually have sweetened cottage cheese rolled in the middle and drizzle the outside with butter and/or Maple syrup.
Thick pancakes are great with butter and real Maple syrup, or butter and homemade strawberry jam, or butter and cinnamon sugar*.
Okay, so butter is a prerequisite for pancakes of any sort…
*I couldn’t believe my eyes the day I saw Cinnamon Sugar in the spices section at the grocery store. Do people not know how to make it? $2 for the bottle or $0.12 for cinnamon at the bulk food store and make it yourself…
***Wintermute - good combo, you can make a delicious fruit dip by adding brown sugar and a drop of vanilla to sour cream…I don’t have a recipe since I make it by taste each time…
I forgot to mention, the pancake syrups make me sick. Real maple syrup, on the other hand is brilliant, provided that I could actually afford it (I guess I prefer bland, then). I also like fruit syrups, if they aren’t mind-numbingly sweet.
But then, sometimes, a light layer of butter is good enough for me if the texture is right (nice n’ crispy on the edges).
Wintermute, your combination sounds interesting. I’ll have to try that sometime.
I like Butter and Maple Syrup, when I have American Pancakes - I like Blueberry, Pecan or Chocolate Chip and Pecan. Yummy.
Have eaten and enjoy Crepes, Strawberries and Whipped Cream.
I do like Potatoe Pancakes, also.
Never heard of German Pancakes.
Lemon and sugar sounds good, I’ll have to try that.
I like homemade applesauce on thinner pancakes (that is, American pancakes, but the batter is thinned with more milk) with blueberries in.
Usually I top the thick pancakes with real maple syrup, but when I have the time, I like to make fried apples as a topping instead. My kids love them, and it makes the kitchen smell wonderful. 
I’ve never tried thin pancakes with lemon and sugar, but they sound delightful. I’ll try my hand at them soon.
If you ever eat them here in the U.S., though, don’t ask for “pancakes”; they’ll either peg you a tourist or in some places here in the South won’t even know what you’re talking about. The preferred term is “cow patties.”
Awhile back some 9-yr old on a sleepover taught my girls to put peanut butter on pancakes and now that’s the only way my girls will eat them. I like butter and maple syrup (real if possible, not maple-flavored stuff) or home made strawberry jam.
Potato pancakes, as was said before, deserve applesauce. Even better, apple butter.
(I’ve had turkey on non-holidays, but I don’t know if I’ve ever had pancakes on Thanksgiving.)
I’m in Canada but I’ll check in here anyway.
When I eat pancakes I’ll eat them with several different toppings. It depends on what is available really.
Generally I’ll stick with regular syrup or jam/jelly. If we have it I prefer Maple or Saskatoon Syrup. Even better is having berries (saskatoons, blueberries or strawberries) by itself or with whipped cream.
The best crepes I ever had were at the MacDonald Hotel here in the city. They have a brunch every Sunday. The crepes I had there had berries (heated with liquor if you were of legal age and wanted), chocolate banana sauce, whipped topping and such. I really gotta go back sometime. It’s been forever since I was there last (almost 10 years) and I still drool thinking on them. Unless they changed the buffet since then.
I probably won’t be having pancakes today but I remember in elementary school we had a pancake ‘breakfast’ (more of a lunch) on Shrove Tuesday. It’s been a long time since we did that. Thinking on it, it may have just been the school I went to as no other did that that I can recall.