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Great British Chefs' Favourite Pancake Toppings

5 pancake toppings from the UK's top chefs

by Great British Chefs 27 February 2019

Ever wondered what the culinary gifted pile on top of their pancakes on Shrove Tuesday? We asked five top chefs for their favourite recipes, and compiled some top tips for turning out exquisite pancakes.

Every Shrove Tuesday or Pancake Day the world goes flipping crazy for crêpes and pancakes. Supermarket shelves will be groaning with pancake mixes, lemons and eggs, and all over the country, we'll be sizzling, flipping and unsticking our pancakes from kitchen ceilings.

So, how to make the most of the day? Pancakes, delicious as they are, are deceptive little things too – they look simple, but making a good crêpe is an art. If you want to master the basic techniques of how to make pancakes, you need to think about making your batter light and airy, having your pan the perfect temperature and nailing that all important flip.

As for toppings, the joys of a freshly-flipped pancake shouldn’t be confined to a token gesture – breakfast, lunch or dinner; main, dessert or snack – the adaptable pancake can be sweet or savoury, a decadent treat or a meal in its own right. You might be a staunch traditionalist and see anything other than lemon and sugar as heathen, or maybe you prefer to get experimental, throwing something together from your kitchen cupboard to create something unique.

If you're looking for some pancake inspiration, asking the professionals always guarantees good results. We asked some of the best chefs in Britain to share their favourite pancake toppings, from the classic to the outlandish.

Marcus Wareing

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If it ain’t broke, don’t fix it – that’s obviously Marcus Wareing’s approach to pancake toppings. Lemon and sugar are what the majority of us will be squeezing and scattering on top of ours, and with good reason; nostalgia aside, there’s something wonderfully clean and simple about the flavour combination. Plus it requires all of ten seconds to prepare, meaning you can eat your pancake mere seconds after it leaves the pan.

Nathan Outlaw

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Nathan chose a savoury filling for his pancake and – unsurprisingly – it puts fish centre stage. He places curled slices of the best smoked salmon on a bed of plain yoghurt with plenty of freshly grated horseradish root mixed in, topped with little fronds of dill. If you can’t get a fresh horseradish root then a spoonful of creamed will do, although you will miss out on the wasabi-like white heat that makes this such a tasty combination. Squeeze a little lemon juice on top right before eating, and you’ll have a light luxurious pancake that’s perfect if you find the regular options a little too sweet.

Tom Aikens

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Fancy something tropical? Tom Aikens takes the zingy, fruity flavours of passion fruit, mango and lime to create a fresh pancake that’s bursting with colour. The passion fruit is made into a curd, which acts as a sort of sauce, while the diced mango and lime zest is piled on top. A few mint leaves add a splash of colour and refreshing finish, too. Serve it as a dessert or for breakfast – it’s guaranteed to put a smile on your face at any time of day.

Tom Kitchin

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Going down the seasonal, natural route, Tom Kitchin’s beautiful rhubarb pancake is enhanced with a scattering of orange zest and a few sprigs of lemon thyme, which just adds to the British credentials. Create some textural contrast by whipping up a quick compote and then placing some lightly poached rhubarb on top – the stalks are at their very best right now, so it’d be a shame not to make the most of them.

Vivek Singh

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Fragrant, heady aromas are at the centre of Vivek Singh’s Indian-inspired pancake, with dried rose petals and crushed pistachios scattered over the top of a few big scoops of pistachio ice cream. The pancake itself is flavoured with crushed cardamom seeds and coconut, too, and a light drizzle of palm jaggery sauce adds just the right amount of sweetness.

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5 pancake toppings from the UK's top chefs

 
 

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