Decades back, before I had enjoyed brekkies across North America, to me all pancakes were created equal, and pikelets were just small pancakes. Now, I really prefer buttermilk pancakes, as a lighter, rare I say fluffier, result on the classic breakfast item.
One great variation is the cheese crust – get some grated cheese ready (whatever sort you like – we just use good old cheddar). When it’s ready to be turned, lift the pancake with a spatula, sprinkle grated cheese into the pan and then turn the pancake onto the cheese.
Comes out munchie and tasty with melted cheesy goodness – did I mention it is great recovery food for those who like a savoury breakfast after an all-nighter?