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Pancakes come in all shapes and sizes. The breakfast cakes are also known by a variety of names — hotcakes, flapjacks and griddle cakes to name a few. And while buttermilk may be the most popular variety, they aren’t the only cakes food editor Kelly Brant will flip for.

The variations on the flapjack are seemingly endless — from fruit-scented ricotta pancakes bursting with orange essence to fall-flavored pumpkin and grain-enhanced cakes with oats or whole-wheat flour — there’s a hotcake for almost any palate.

For recipes for these griddlecakes and toppings to make them even better read Wednesday’s Arkansas Democrat-Gazette.

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