Pudding

“Pudding” is referred to in the derogatory way in Susan Coolidge’s “What Katy Did at School”.

“Mrs. Nipson was now in sole charge of the establishment. She had never tried school-keeping before, and had various pet plans and theories of her own, which she had only been waiting for Mrs. Florence's departure to put into practice.

One of these was that the school was to dine three times a week on pudding and bread and butter. Mrs. Nipson had a theory,—very convenient and economical for herself, but highly distasteful to her scholars,—that it was injurious for young people to eat meat every day in hot weather.

The puddings were made of batter, with a sprinkling of blackberries or raisins. Now, rising at six, and studying four hours and a half on a light breakfast, has wonderful effect on the appetite, as all who have tried it will testify. The poor girls would go down to dinner as hungry as wolves, and eye the large, pale slices on their plates with a wrath and dismay which I cannot describe. Very thick the slices were, and there was plenty of thin, sugared sauce to eat with them, and plenty of bread and butter; but, somehow, the whole was unsatisfying, and the hungry girls would go upstairs almost as ravenous as when they came down. The second-table-ites were always hanging over the balusters to receive them, and when to the demand, "What did you have for dinner?" "Pudding!" was answered, a low groan would run from one to another, and a general gloom seemed to drop down and envelop the party.”

Pancakes

"They live on crispy pancakes
Of yellow tide-foam."

One of the most evocative descriptions of pancakes ever, it is that of William Allingham. Thinking a little more closely about the poetry, however, I have to say that I prefer my pancakes not to be crispy. Also the idea of yellow tide-foam sounds faintly repellent. Like yellow snow.

In my opinion, pancakes are not worth ordering in restaurants because in the time it takes to get them from pan to table, their point is lost. The times I have had soggy, sodden, cold disappointing pancakes. In a kitchen straight from the pan and on to the plate in front of the eater. Ideally the person producing them is not overly keen on eating them.

As for fillings, forget, please, about over-elaboration. Lemon and sugar are all that is required. Thus the perfect pancake will have contrasting flavours as well as contrasting textures.

Delia Smith has the best recipe in her Complete Cookery Course.