Elevate your ordinary pancakes with these decadent fillings and distinctive toppings, ideal for enhancing any Pancake Day feast.
1) Flippin’ grapefruit
Slice the segments from 1 pink grapefruit over a bowl to collect the juices. Arrange the segments on a baking sheet and sprinkle them with 1-2 teaspoons of light brown sugar. Caramelize the sugar by using a blowtorch or grilling the fruit. Drizzle the reserved grapefruit juice over 4 folded pancakes, fill them with the charred segments, and add more sugar to taste, if desired.
2) Pan-klava
Start by toasting 50g of pistachios, then finely chop them. In a bowl, combine 1 teaspoon of rosewater, juice from half an orange, ¼ teaspoon of ground cinnamon, and 3 tablespoons of honey. Pour this mixture over 4 freshly made pancakes, sprinkle half of the chopped pistachios, then fold them up. Dust with 1-2 teaspoons of icing sugar, and sprinkle the remaining pistachios over the top before serving.
3) Pancake gold
In a bowl set over a pan of simmering water or in the microwave, melt 100g of white chocolate with 1 teaspoon of coconut oil. Using a sieve, push the flesh of 4 passion fruits through, extracting as much juice and pulp as possible. Drizzle the passion fruit juice over 4 folded pancakes, then top with the melted white chocolate sauce.
4) Herbs & honey
Mix 1 teaspoon of chopped rosemary and 1 teaspoon of honey into 100g of softened butter. Transfer the mixture onto a piece of baking parchment, roll it tightly into a cylinder shape, and refrigerate until firm. Slice the chilled butter and place one slice on each of 4 pancakes (store the remaining butter in the fridge for later use). Chop 2 fun-sized honeycomb chocolate bars into chunky pieces, sprinkle them over the pancakes, then fold them. Finish by adding a pinch of salt and drizzling extra honey if desired.
5) Tiramisu-topped
Combine 150ml of double cream with 50-75ml of sweet dessert wine or sherry to your liking, then whisk until thickened. Melt 50g of dark chocolate and set it aside. When ready to serve, spread the cream mixture over 4 pancakes, then fold them. Finally, drizzle each folded pancake with 1-2 tsp of freshly brewed espresso coffee and the melted chocolate, and dust them with a pinch of cocoa powder.
Get flippin’ creative with our sweet and savoury pancake collection.