Pancakes

Ring the changes for Pancake Day on 28 February with these inventive illings. Find a recipe for pancake batter at bbcgoodfood.com

Flippin’ grapefruit

Cut the segments from 1 pink grapefruit over a bowl to catch the juices. Put the segments on a baking sheet and sprinkle over 1-2 tsp light brown sugar. Blowtorch or grill the fruit to caramelise the sugar. Sprinkle the reserved grapefruit juice over 4 folded pancakes, fill with the charred segments and sprinkle over more sugar, if you like.

Pan-kalva

Toast 50g pistachios, then finely chop. Combine 1 tsp rosewater, juice of 1/ orange, 1/ tsp ground 2 4 cinnamon and 3 tbsp honey. Pour the mixture over 4 fresh pancakes, sprinkle with half the pistachios then fold them up. Dust with 1-2 tsp icing sugar. Sprinkle over the remaining pistachios before serving.

Pancake gold

Melt 100g white chocolate with

1 tsp coconut oil in a bowl set over a pan of simmering water, or in the microwave. Push the flesh of

4 passion fruits through a sieve, using the back of a spoon to extract as much juice and pulp as possible. Drizzle the juice over the top of

4 folded pancakes, then drizzle over the white chocolate sauce.

Herbs & honey

Stir 1 tsp chopped rosemary and 1 tsp honey into 100g softened butter. Tip onto a piece of baking parchment, roll up tightly to create a cylinder and chill until firm. Cut into slices and put one on top of

4 pancakes (keep the rest in the fridge for future).

Chop 2 fun-sized Crunchies into chunky pieces, scatter over the pancakes and fold them up.

Add a pinch of salt and extra honey for drizzling.

Tiramisu-topped

Mix 150ml double cream with 50-75ml sweet dessert wine or sherry to taste, then whisk together until thick. Melt 50g dark chocolate and set aside. To serve, spread 4 pancakes with the cream, then fold. Drizzle each one with 1-2 tsp freshlybrewed espresso co ee and the melted chocolate, and dust each with a pinch of cocoa powder.