Take your batter from bland to brilliant with these five new fabulous fillings, from sweet and citrussy pink grapefruit to an indulgent tiramisu-topped treat.
Cut the segments from 1 pink grapefruit over a bowl to catch the juices. Put the segments on a baking sheet and sprinkle over 1-2 tsp light brown sugar. Blowtorch or grill the fruit to caramelise the sugar. Sprinkle the reserved grapefruit juice over 4 folded pancakes, fill with the charred segments and sprinkle over more sugar, if you like.
Toast 50g pistachios, then finely chop. Combine 1 tsp rosewater, juice of ½ orange, ¼ tsp ground cinnamon and 3 tbsp honey. Pour the mixture over 4 fresh pancakes, sprinkle with half the pistachios then fold them up. Dust with 1-2 tsp icing sugar. Sprinkle over the remaining pistachios before serving.
Melt 100g white chocolate with 1 tsp coconut oil in a bowl set over a pan of simmering water, or in the microwave. Push the flesh of 4 passion fruits through a sieve, using the back of a spoon to extract as much juice and pulp as possible. Drizzle the juice over the top of 4 folded pancakes, then drizzle over the white chocolate sauce.
Herbs & honey
Stir 1 tsp chopped rosemary and 1 tsp honey into 100g softened butter. Tip onto a piece of baking parchment, roll up tightly to create a cylinder and chill until firm. Cut into slices and put one on top of 4 pancakes (keep the rest in the fridge for future). Chop 2 fun-sized Crunchies into chunky pieces, scatter over the pancakes and fold them up. Add a pinch of salt and extra honey for drizzling.
Mix 150ml double cream with 50-75ml sweet dessert wine or sherry to taste, then whisk together until thick. Melt 50g dark chocolate and set aside. To serve, spread 4 pancakes with the cream, then fold. Drizzle each one with 1-2 tsp freshly-brewed espresso coffee and the melted chocolate, and dust each with a pinch of cocoa powder.
Get flippin' creative with our sweet and savoury pancake collection.
What's your favourite way to fill your pancakes? Let us know in the comments below...