Mix & match top­pings

The Guardian - Cook - - The Modern Cook -

Ap­ple, al­mond and ri­cotta

Add a slice of ap­ple to each pan­cake just as the bot­tom sets and be­fore you flip. Serve topped with a spoon­ful of ri­cotta, chopped al­monds and honey.

Blue­berry, maple and lemon

Add a few blue­ber­ries (fresh or frozen) to each pan­cake just as the bot­tom sets, and be­fore you flip. Cook the rest of the berries with a dash of maple syrup in an­other pan un­til they be­gin to burst. Serve with the burst blue­ber­ries, yo­ghurt, lemon zest and more maple syrup.

Black cherry, poppy seed and al­mond but­ter

Add a few frozen cher­ries to each pan­cake just as the bot­tom sets and be­fore you flip. Cook the rest of the cher­ries with a dash of vanilla paste in an­other pan un­til they have thawed and be­gin to turn syrupy. Serve the pan­cakes topped with the al­mond but­ter, cher­ries and a sprin­kling of poppy seeds.

Blood or­ange, pis­ta­chios and honey

Add a thin slice of blood or­ange to each pan­cake just as the bot­tom sets and be­fore you flip. Serve the pan­cakes topped with more sliced blood or­anges, chopped pis­ta­chios, honey and Greek yo­ghurt.

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