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.