Pancake toppings 2022: 5 tasty and creative topping ideas for adults and kids for Shrove Tuesday

Are you someone who goes for the classic Pancake Day topping of lemon and sugar - or are you planning to be more adventurous?

<p>Pancake Day 2022 is just days away - here’s how you can be creative with your toppings (image: Adobe)</p>

Pancake Day 2022 is just days away - here’s how you can be creative with your toppings (image: Adobe)

We’ve waited longer than usual for Pancake Day 2022.

Thanks to this year’s late Easter, the annual food celebration has been pushed back all the way into March.

Now it is finally upon us, you might well be thinking about how you’re going to top your pancakes - as well as greasing up your frying pan and nailing down your flipping technique.

So NationalWorld has put together some ideas for how you can move beyond lemon and sugar and be more adventurous with your pancake toppings.

The time of year when people across the UK chuck pancakes around their kitchens is almost upon us (image: Adobe)

1. Lemon drizzle

Yes, this is basically lemon and sugar - but it’s very different from your traditional pancake topping.

The difference comes from reaching for lemonade rather than the lemon juice.

Upmarket soft drinks brand Fentimans recommends creating a sauce using its Victorian Lemonade.

It even says you can put 190ml of it into your batter mix to add zing to your pancakes - although this might be a step too far for many people.

To create the topping sauce, combine 100g of icing sugar with 100ml of lemonade and gently mix it together.

2. Get fruity

If the zing of citrus is a bit too traditional for you, why not delve into the fruit aisle at your local supermarket?

Blueberries and strawberries are a conventional combination, but you can turn them into something even more exciting with the addition of blackcurrants or redcurrants and prunes that will add top and bottom flavour notes to the fruity mix.

Blackcurrants can add a zing and a freshness to any fruit mix (image: Adobe)

And if you want to get more of your 5 a day into your pancakes, you can substitute the flour and milk in your standard batter recipe for banana.

You’ll need one large banana for every four pancakes you make.

Start by mashing the fruit into a purée, stir in two beaten eggs, a pinch of baking powder and a splash of vanilla extract.

Then throw this batter into the pan and cook it like a regular pancake.

3. Get nutty

If you haven’t got a big sweet tooth but want to snuggle in the warm fattiness of regular pancakes, a solution is to chuck some nuts across the top of your pancake.

This topping works especially well with thicker American-style pancakes accompanied with cream or moist banana pancakes.

A mix of chopped pecan nuts and hazelnuts will work especially well with either option.

Or, if you want to push the boat out, you could give almond flakes a go.

4. Turn it into a cake

The word ‘pancake’ already has cake in it, so why not make them into one?

Cook up a batch of 10 pancakes and coat each layer with a ‘cake filling’ of your choice.

If you have a very sweet tooth and don’t mind ingesting a year’s worth of calories in the space of an hour, you could add buttercream to each layer.

Or why not add Nutella before drenching the top of the ‘cake’ with melted chocolate and chocolate sprinkles or hundreds and thousands to decorate?

5. Make it savoury

Who says pancakes have to be for dessert?

A lot of Asian cooking involves pancakes.

For example, think about the paper-thin duck pancakes you can order from your local Chinese restaurant.

Some countries in the region - like Vietnam - make pancakes that look similar to the ones you see in the UK and Europe.

But, rather than eggs, milk and wheat flour, they use coconut milk and rice flour in the batter and have fish and/or pork mince as a filling.

Savoury pancakes from Vietnamese cooking - banh xeo - often have a surf and turf filling (image: Adobe)

Known as ‘banh xeo’, the pancake’s batter requires one cup of unsweetened coconut milk, two cups of rice flour, one cup of cornflour and four cups of water.

Some recipes also recommend adding puréed mung beans to the batter - although these can be hard to get hold of as they’re usually only found in Chinese supermarkets.

You’ll then want to season the batter and add in thinly sliced spring onions and a couple of teaspoons of ground turmeric.

For the filling, NationalWorld recommends frying pork mince and prawns with onion, a few splashes of soy sauce and a flash of fish sauce.

They can also be made vegan fairly easily by subbing the filling for jackfruit marinated in BBQ sauce, which will recreate some of the flavour and texture of pork.

Once cooked, the completed pancakes can be served with a sweet chilli dip.

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