Lemon and sugar is a classic but sometimes it's good to try something different! Elevate Pancake Day this year with three easy to make but delicious topping recipes.
@Lucywilliams using our scalloped plates in blue; brown gingham tablecloth, ruffle napkins in bluebell and Gabriella Murano tumblers
1. Caramelised Banana Topping
Two large bananas, sliced on an angle
Maple syrup (optional)
2tbsp golden caster sugar
To caramelise the bananas, add two tbsp sugar to the pan. Heat the sugar until it melts (don't stir with a spoon) and starts to bubble to a deep amber colour. Toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy. Serve on warm pancakes.
2. Blueberry and Cherry Topping
200g fresh or frozen blueberries
150g frozen or canned pitted cherries
1 tsp cornflour
2tsp caster sugar
1tsp vanilla extract
1. Add both berries (defrosted if using frozen). cornflour, sugar and vanilla in to a pain. Stir until the berries are coated in the cornflour.
2. Add 1 tbsp of water, then turn the heat to high and bubble for 1-2 minutes until syrupy but with the berries still holding their shape. Set aside to cool but serve warm.
3. Apple & Cinnamon
- 2 tbsp butter
- 2 eating apples, peeled, cored and diced
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 80ml maple syrup
1. Add butter, apples, brown sugar, and cinnamon to a medium sauce pan. Stir over medium heat 3-5 minutes until apples are very tender.
2. Stir in syrup. Serve apple topping over warm pancakes.
Explore Lucy's pancake table: