With Pancake Day fast approaching, I hope that we will all be preparing ourselves (and our chosen frying pans) for a full day of pancake production. Most people will already have a trusty pancake recipe, but if not then check out Cerys Gardner’s student friendly pancake recipe. But the pancake itself, in my opinion, is not the most important part of the dish. We spend so much time debating which is the best of the crêpe and the American-style, but what really matters is the toppings. So, here is your run-down of palatable pancake topping inspiration.

The Sweet 

This first option is a really easy way to make your sweet pancake a little bit more exciting. Simply add some fruit into the mix – literally. Rather than putting your blueberries and raspberries on top as you serve, I recommend putting them into the mixture before you cook it. With warm and oozing results, this is a simple way to take your pancake game up that extra level. 

The Savoury

This one is not for the faint hearted, but has had good reviews from those brave enough to try it – the savoury mince-filled pancake, with all credit to my Granny who was the first person I ever heard of making this. Hearty, warming, and perfect for dinner if you’re planning to have pancakes for every meal of the day, this recipe is designed for those seasoned pancake-eaters looking to try something different. 

Ingredients (Serves 4): 

• Oil for frying
• 1 onion
• 200g minced beef (or Quorn mince for the vegetarians)
• 2 tablespoons tomato purée
• 150ml stock (beef or vegetable)
• Mixed herbs, to your taste
• A pinch of salt and pepper

Method: 

1. 1. Heat the oil in a medium-to-large frying pan, then peel and chop your onion and fry it until golden.
2. 2. Add your mince of choice, and cook until browned (or warmed through, for the vegetarian option).
3. 3. Add the tomato purée, stock, herbs, salt and pepper – mix it all together and leave it to simmer for around 15 minutes. During this time, if you haven’t done so already, you should make your pancakes of choice.
4. 4. Either serve this up as-is, or add a bit of mixture to each pancake, roll them up, and place in a greased baking tray and top with cheese (they will look a little like enchiladas). Brown under the grill, then serve (and, hopefully, enjoy). 

The Spicy 

While I personally believe that a classic maple syrup-topped pancake cannot be beaten, why not try spicing it up (pun intended) by warming your syrup on a medium heat with either some ground cinnamon or cinnamon sticks? Simply pop this on before you start cooking your pancakes, and keep an eye on it until everything is ready to serve.

The Refreshing

We all know the tried-and-tested lemon and caster sugar topping, but if you want to move a little off the beaten track then lime juice and brown sugar will provide the perfect twist. Serve up this option at your next brunch and surprise your housemates with an oh-so-easy but surprisingly satisfying variation.

The Boozy

Inspired by Abigail Spooner’s recipe, this is a simple way to slip a bit of booze into your dessert (or breakfast, depending on the kind of day you’re planning to have).

Ingredients (Serves 4): 

• 4 ripe but firm bananas, peeled
• 100g unsalted butter
• 100g dark muscovado sugar
• 1 tbsp dark rum
• ¼ tsp flaky sea salt
• 2 tbsp double cream

Method:

1. 1. Roughly slice your bananas to your liking.
2. 2. Melt the butter and sugar in a medium saucepan, stirring until smooth.
3. 3. Add the banana and cook for a few minutes.
4. 4. Slowly stir in the run, salt and double cream.
5. 5. Serve up with your pancakes of choice (and, Spooner suggests, with a scoop of vanilla ice cream).

Hopefully, one of these scrummy toppings will get your mouth watering enough to give it a go. The main thing to remember with pancakes is their versatility – pretty much anything goes, as I learned when I first witnessed baked beans being served up as a sauce. So have fun with your pancake-making adventures, and remember not to knock anyone else’s topping choices until you’ve tried them. 

Have a look at some of our other sweet & savoury recipes from Food&Drink:

Recipe: Tasty Vegetarian Trifle

Recipe: Warming Winter Ratatouille

Recipe: No Bake Biscoff Cheesecake