Step 1: Make the Pancakes

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined (don’t overmix).
4. Heat a non-stick pan over medium heat and lightly grease with butter or oil.
5. Pour about ¼ cup of batter into the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
6. Keep warm while making the chicken.

Step 2: Make the Crispy Chicken

1. In a shallow bowl, mix flour, cornstarch, paprika, garlic powder, salt, and black pepper.
2. In another bowl, beat the eggs.
3. Place panko breadcrumbs in a third bowl.
4. Coat each chicken piece in flour, dip in beaten egg, then coat in panko breadcrumbs. Press the breadcrumbs on to ensure a crispy texture.
5. Heat oil in a deep pan to 175°C (350°F).
6. Fry the chicken for 5-7 minutes per side until golden brown and crispy. Drain on paper towels.

Step 3: Assemble & Serve

1. Place a pancake on a plate, top with a crispy chicken fillet, then add a slice of cheddar (if using).
2. Drizzle with maple syrup or honey for a sweet-savory combo.
3. Optionally, add another pancake on top like a sandwich or serve open-faced.
4. Serve hot with extra syrup or butter on the side.