I love 'em plain, with blueberries, buttermilk, bananas or pecans. But I must confess that I'm not a fan of chocolate chip pancakes, which are usually on the menu of IHOPs and other pancake houses.
To truly enjoy a stack of pancakes, you need to have the right kind of syrup. Aunt Jemima? No friggin' way. Maple syrup is my one and only choice. Sure, it costs more than cane sugar syrup, but the depth of flavor is so much better than the mass-marketed non-maple varieties. Want to make pancakes from scratch? It's not that hard. Find out by clicking on this article.