Pancake Toppers

Pancake Toppers

Everyone loves a Pancake and with Pancake Day approaching, try our new Pancake Toppers. We’ve a lovely savoury version with Spinach, Ricotta and Lemon – or go Tropical with Caramelised Pineapple and a Blueberry  Maple Syrup compote – or go all out and give our Chocolate Miso Sauce a go.

We’re leaving you to make your pancake base, then once you’ve tossed and piled them high, try these toppers. Happy Pancake Day.


Ricotta, Lemon and Spinach with Roasted Cherry Tomatoes 

Serves 4


250g ricotta 

zest of 1 lemon 

pinch Nutmeg 

250g fresh spinach 

200g Cherry Tomatoes

Olive Oil 

20g Pine nuts 

Salt and Pepper 

4 x 20cm pancakes 


Toast the pine nuts in a dry clean frying pan for a few minutes on a medium heat. Set aside to cool. 

Roast cherry toms in the oven for 15mins on a high heat having sprinkled them with olive oil and salt. 

Whilst they roast add the zest and nutmeg to the ricotta and season with salt and pepper, then set aside 

Steam the spinach for 3 minutes.

Squeeze out excess water  from the spinach and season with salt and pepper. 

Spread a ¼ of the ricotta over one pancake 

Cover with spinach and fold in half 

Repeat and layer  

Garnish with the cherry tomatoes and pine nuts 

Serve hot/warm.


Chocolate Miso Sauce and Roasted Hazelnuts 

Serves 4


150g double cream 

100g chocolate (half dark / half milk) 

10g miso paste 

15g golden caster sugar 

50g Hazelnuts 

4 x 20cm pancakes


Toast the hazelnuts in the oven for 10mins at 160oC - remove, cool and chop

Break the chocolate into small pieces and place in a bowl with the miso 

Heat the cream to almost boiling point 

Serve warm over pancakes 

Top with the hazelnut 

*The sauce will keep in the fridge for two weeks in a covered pot.



Caramelised Pineapple and Blueberry Maple Sauce 

Serves 4


300g fresh pineapple peel and sliced 

20g demerara sugar 

30g butter 

200g blue berries 

1 tbsp Maple syrup 

Creme fraiche 

4 x 20cm pancakes 


Sprinkle the pineapple with the sugar. 

Melt the butter in a large heavy frying pan and add the pineapple. 

Cook the pineapple until golden and edges starting to brown.  

Whilst the pineapple cooks make the blueberry sauce

Place the blue berries in a small pan with a tablespoon of water 

Heat and continue to cook gently until they break down. 

Remove from the heat and add the maple syrup - taste and adjust 

Allow to cool a little. 

When the pineapple is ready remove from heat. 

Drizzle the buttery sweet juices on the pancakes 

Place the warm pineapple on top and fold in half. 

Serve with a spoon of blueberry sauce and a dollop of creme fraiche