Posted in: Lifestyle
What's Your Flavour? Quick and Easy Pancake FillingsAfter sharing our top quick and easy Pancake Hacks, we hope that we’ve got you fully prepared and raring to go for Pancake Day. Now that you’ve got all of the top tips and tricks to make pancakes like a pro, it’s time to think about the fillings. Whether you’re a classic lemon and sugar fan, like to smother yours in chocolate or prefer to go a little left field with a savoury option, everyone’s got their favourite flavours. At Tower HQ, we've put our thinking caps on to come up with a few of our favourite filling ideas to give you all of the inspiration you could possibly need if you're still on the fence about what to put on your pancakes!
- x 1 397g tin caramel
- Pinch of sea salt
- Simply empty the caramel into a bowl and mix to create a creamy consistency.
- Sprinkle in a little salt and combine. Remember that a little goes a long way and you can always add more to taste.
- Top your hot pancakes with a scoop of vanilla ice cream and drizzle over your salted caramel sauce.
Ingredients500g blueberries 200g caster sugar x 1 tbsp lemon juice
- Place blueberries, sugar and lemon juice into a heavy bottomed saucepan.
- Cook on a medium heat for 30 minutes, stirring constantly, until the jam has thickened.
- Pour into a sterilsed jar and allow to cool.
- Generously drizzle freshly made pancakes in lemon juice and top with a tablespoon of blueberry jam.
- 8 slices of streaky bacon
- 2 tbsp maple syrup (plus extra for drizzling)
- Preheat your oven to 180 degrees and line a baking sheet with greaseproof paper.
- Lay the bacon strips onto the tray and place into the oven to bake for around 12 minutes, turning half way through.
- Take the bacon out and using a pastry brush, brush each strip with maple syrup on both sides.
- Return to the oven and bake for a further 3-5 minutes.
- Place 2 bacon strips onto each pancake and drizzle with the remaining maple syrup.
Smoked SalmonThe perfect way to add a touch of decadence to your Shrove Tuesday is to top your pancakes with silky cream cheese, wafer thin slices of smoked salmon and a sprinkle of dill – great as an indulgent brunch.
- 100g smoked salmon slices
- 100g cream cheese
- x 2 tsp lemon juice
- x 2 sprigs of fresh dill (finely chopped)
- In a bowl, place the cream cheese, lemon juice and dill and whisk until combined. Season with salt and black pepper.
- Generously spread a layer of cream cheese onto warm pancakes and top with a slice of smoked salmon and a squeeze of lemon juice.