Do Pancake Day Your Way

 Note: as a very rough guide, topping suggestions will serve 2-4 (pancake size (and appetite) may vary!). 

Cream Cheese & Smoked Salmon

Less (effort) is definitely more when it comes to these luxurious savoury pancakes! Make up a batch of eight larger, crepe-style pancakes and allow them to cool slightly. Meanwhile, finely chop a small bunch of fresh chives and beat them into 200g cream cheese, together with a tiny pinch of salt and plenty of freshly-ground black pepper, and cut 100g of Greendale Smoked Salmon into bite-sized pieces. To top the pancakes, divide the cream cheese mixture equally among them, spreading it out gently, then scatter over the smoked salmon pieces. Roll up the pancakes and arrange them on a plate to serve, with lemon wedges for squeezing over. 

Berries & White Chocolate

This classy combination tastes every bit as good as it looks. Keep your cooked pancakes warm in a low oven, then use 200g of your preferred berries (e.g strawberries, blueberries, cherries, blackberries, redcurrants or any mixture) to create the base for your topping. You can do this in various ways, including simply hulling and slicing fresh berries; creating a quick compote by adding frozen berries to a pan with a splash of water and stirring over a medium heat until soft and jammy (or just use a dollop of ready made compote – we won’t tell); or using frozen berries, for an elegant finished result. Melt 100g of white chocolate in a microwave or a heatproof bowl over a pan of barely simmering water, and get your pancakes ready to dish up. As soon as the chocolate is ready, scatter fresh or frozen berries (or spread the compote) generously over each pancake, then drizzle a generous amount of melted chocolate over the berries before serving straight away. 

Maple, Peanut & Banana

Peanut butter on a pancake may divide opinion, but give it a try – it might just become a new-found favourite! Once your pancakes are ready, keep them warm while you make the topping (it takes seconds); put two tablespoons of crunchy or smooth peanut butter into a jug or mixing bowl, then add two teaspoons (or more, to taste) of maple syrup and use a fork to beat together until well combined – if the mixture is too stiff, beat in small amounts of warm water until you have a spoonable consistency. Slice a couple of bananas into coins and you’re ready to serve; spread each larger pancake with the maple peanut butter, then scatter over the sliced banana. If you like, you can sprinkle over some chopped roasted and salted peanuts, too. 

Red Onion & Goats Cheese 

Sweet red onion and tangy goats cheese are perfect partners for your pancakes! Simply make up a batch of your preferred pancakes, then place in a low oven or wrap in foil to keep warm. For the topping, trim, peel and finely slice 3-4 red onions, then add a splash of oil to a large, shallow pan, add the onions and a pinch of dried thyme or oregano, then cook over a low heat until the onions are soft and starting to caramelise. Season to taste with a little salt and plenty of black pepper, then take the pan off the heat and set aside. Get your pancakes and serving plates ready, then divide about 200g of soft goats cheese (we like Rosary) evenly among the pancakes, spreading it out gently. Next, spoon an equal amount of cooked onion over the goats cheese. To finish, add a few rocket or spinach leaves to each pancake and scatter over some chopped walnuts, then roll up and serve straight away.  

Sticky Toffee & Ice Cream

No ‘healthy eating’ pretence whatsoever here, just total indulgence! Whip up a batch of your preferred pancakes, then keep them warm while you make a sticky toffee pudding-style sauce; add 170g soft light brown sugar, 50g unsalted butter, a tablespoon of black treacle and 150ml double cream to a pan and place over a fairly gentle heat, stirring until the butter and sugar have melted and the sauce is just starting to thicken. Add a pinch of salt (or to taste) then stir to combine and set aside. Get your chosen ice cream out of the freezer, and - if you want the full sticky toffee Monty - chop a few stoned dates and walnuts. Plate up larger pancakes individually, or stack several smaller ones on each plate, then top with a scoop or two of ice cream and pour over the warm toffee sauce. Scatter over the dates and walnuts (if using) and scoff immediately!