It was nice. I don’t add too much syrup. But I think I prefer the thin French style pancakes, soft in the middle, crispy on the sides, and better topping/bread ratio.

As a kid I grew up eating them with what we called schmutz (Pennsylvania German for dirt, or dirty). It is fruit cooked with sugar and then thickened with corn starch. When I make it now I use only a small amount of sugar, just enough to make it palatable without going over the top sweet.