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At their best, buttermilk pancakes are full-bodied but also very light. They have a delicate skin, creamy insides, and a slight tang that wants syrup or a crowd of fruit. At a restaurant called Bacon and Butter in Sacramento, they are thick and tender, made with slightly lumpy batter; and they are served with diced fruit, warm maple syrup, and whipped butter. Al’s Diner in Minneapolis makes thin buttermilk pancakes that are particularly elegant, but nevertheless improve when berries, corn kernels, or walnuts are added to the batter. As an alternative to syrup, sour cream is available to slather on top.