5 ways with pancakes
Make these easy pancakes, then choose from our top five indulgent fillings. Learn how to make sweet or savoury pancakes, just in time for Pancake Day.
Jazz up your typical pancake with these luxurious fillings and unique toppings. They're the perfect addition to any Pancake Day spread.
Start with our easy pancake recipe for the batter. Add special sauces and toppings like golden syrup, hazelnut spread or fruit compote.
For more Pancake Day inspiration, see our ultimate pancake collection.
1) Flippin’ grapefruit
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.
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3) Pancake gold
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.
4) 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 honeycomb chocolate bars 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.
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