Pancakes are associated with the days preceding Lent because they were a way to use up food such as eggs, milk and sugar before the fasting began. Use up your own leftovers with these 101 “flipping lovely” pancake filling recipes:
- Nutella – on its own or with soft fruit that needs using up such as strawberries
- Jam (heat in microwave and stir, this makes a nice, pourable consistency and great for that last bit of jam in your jar.)
- Mashed bananas (older bruised ones are fine) and melted chocolate
- Bananas (chopped – older bruised ones are fine), dried apricots and toasted almonds – mix together and add juice of one lemon. Serve with yogurt
- Caramelised banana – melt 50g butter in a frying pan and add 50g brown sugar. Stir until the mixture bubbles. Add 3 ripe bananas (older bruised ones are fine), peeled and cut on a diagonal into 5cm pieces and cook until tender. Serve with double cream
- Crushed cranberries with condensed milk
- Keep it simple, a dusting of icing sugar and/or cocoa
- Strawberries or any berries that need using up and clotted cream
- Homemade strawberry syrup – mash soft strawberries and brown sugar together and fry in a little butter until sticky
- Blue Cheese (any that needs using up such as Roquefort, Gorgonzola, Stilton or Danish Blue)
- Natural yoghurt topped with blueberries or any berries that need using up
- Homemade cinnamon syrup – melt cinnamon, butter and brown sugar to form a syrup
- Bananas and leftover toffee sauce
- Reduced blueberry sauce with cinnamon, nutmeg and ginger
- Tangerine pieces (or Satsuma/Clementime if that’s what you have in your fruit bowl) soaked in brandy and served with ice cream
- Cinnamon strawberry – Scatter chopped strawberries evenly over the pancake and sprinkle with the cinnamon and sugar. Grill for 3 minutes or until the sugar has melted
- Ice cream – strawberry, chocolate, vanilla, what ever you have to use up in your freezer
- Grated cheese and ham – Sprinkle grated cheese (any hard cheese that you have is fine) over the pancake as soon as you flip it. When the underside cooks, the cheese will be melted. Season and top with ham and wilted spinach
- Chopped nuts and honey – a great way of using up any leftover nuts from Christmas
- Flavoured butter – melt butter or margarine and add the flavour of your choice. Consider dates and walnuts, dried apricots, pecans, honey or ground macadamia. Mix small amount of cocoa powder, 1 teaspoon sugar and splash of cream. Heat on a low heat for one minute
- Canned cherry pie filling and ice cream
- Sprinkle hot pancakes with dark chocolate chips and drizzle with Grand Marnier (or any liqueur you like)
- Leek and mushroom – Steam leeks until tender, then mix with a dash of heavy cream and some sautéed mushrooms
- Caramelised nuts – In a saucepan over a medium heat, add nuts and icing sugar (a great way of using up any leftover nuts from Christmas). Allow the sugar to caramelise and coat the nuts before removing from the heat and leaving to cool. Generously drizzle piles of pancakes with toffee sauce and top with the nuts
- Sliced banana and raisins soaked in rum with vanilla ice cream
- Tuna and egg – Mix chopped hardboiled eggs with chopped spring onions (or any onions that you have to use up), flaked tuna and a touch of mayo or crème fraîche
- Shred leftover chicken and mix with olives and rocket and roll up in a pancake. If it’s a bit dry, add some soft cheese
- Tuna, sweetcorn and mayo
- Ham and egg – Place a fried egg, slice of ham and a handful of grated cheddar or emmental in the middle of a pancake. Place under the grill for a few seconds till cheese melts. Remove and fold
- Salmon – Layer a couple of slices of smoked salmon onto the pancake, drizzle with a squeeze of lemon and spoon a dollop of crème fraîche on top. Scatter with fresh dill and black pepper for a lazy weekend breakfast or indulgent late-night supper
- Greek yoghurt, sliced bananas (older bruised ones are fine) and a drizzle of honey
- Peanut butter and banana
- Cheese and bacon
- Marshmallows and maple syrup
- Mascarpone and fresh strawberries (or any berries that need using up)
- Chopped fresh fruit and cream
- Spinach and ricotta – Wilt spinach in a pan and chop finely. Mix ricotta and spinach together and season with lemon juice, nutmeg, and salt and pepper to taste. Spread 2-3 tablespoons of the filling along the centre of each pancake, then fold one side over the other. Sprinkle with paprika and serve with tomatoes garnished with basil
- Bananas and leftover custard
- Pan fried pear and fig – Add the pears and figs to a pan of melted butter, reduce the heat and cover, then simmer until the pears are tender. Stir ½ teaspoon ground cinnamon, pinch of cloves, zest of ½ orange and soft brown sugar into the fruit. Simmer for a further 5 minutes. Serve with 1 tablespoon crème fraîche or Greek yoghurt, and some maple syrup if desired
- Broccoli and cheese – a great recipe for using up left over broccoli. Sauté onion in butter until tender. Stir in 1 tbs flour until blended. Gradually stir in 250ml milk and bring to the boil, stirring constantly. Cook and stir for 2 minutes or until slightly thickened then reduce heat to low. Stir in 50g cheese, 1 ½ teaspoons Dijon mustard, Worcestershire sauce, pepper and salt and cook until cheese is melted. Stir in cooked broccoli. Spoon filling into middle of pancake and roll up. Place seem side down in a baking dish, sprinkle with cheese and bake until cheese is melted
- Garlic mushrooms – fry sliced mushrooms and garlic in olive oil and thyme. Add crème fraîche and heat through
- Crumbled Flake (or any grated chocolate) – simple but delicious!
- Grilled mozzarella cheese and cherry tomatoes
- Banana and biscuit – mash up 3 or 4 ripe bananas (older bruised ones are fine), add 250g natural yoghurt, 2 tbps brown sugar and squeeze of lemon juice (optional), crush 6-7 chocolate digestives or use up any crumbs from the biscuit tin and sprinkle over the banana mix
- Fishermen’s pancakes – Lightly poached smoked haddock, flaked and added to sautéed onions and mushrooms. Stir in a little cream
- Farmers’ Pancakes – Fried bacon, cheese, sautéed onions and mushrooms
- Cheesy Pancakes – Cottage cheese, cream, garlic, spring onions and parsley
- Defrost frozen mixed berries and top with yoghurt or cream
- Lemon curd
- Vegetable pasta sauce – Leftovers of any kind of vegetable pasta sauce always turn out a treat in pancakes. You can thicken or slightly alter the taste and texture by either using cornflour or cream. Sprinkle cheese on top and place under the grill until melted for an extra delicious dish
- Veggies like pumpkin, parsnip, carrots and beetroot all gain a sweet flavour when roasted. Season with salt, pepper, ground coriander, rosemary and thyme and roast for around 50 mins in a hot oven. Serve with a dollop of soured cream or guacamole
- Take a pancake, spread peanut butter & jam over top, then roll up. Reheat in microwave until peanut butter and jam are warm & gooey, then enjoy!
- Tex Mex pancakes – ideal for using up cooked chicken. Fry a chopped onion and pepper in olive oil until soft. Add cooked chicken, refried beans and chilli sauce. Stir together until warmed through
- Chocolate Chip Pancake Stir a few chocolate chips into the batter before cooking the pancakes, or use them as a filling
- Leftover mashed potato? Mix leftovers with grilled bacon, sautéed leek and cheese sauce and place inside pancake. Pour more sauce on top and add grated cheese if desired. Bake in the oven until cheese has melted
- Spinach, asparagus & melted feta cheese
- Italiano – fill several pancakes with leftover spaghetti bolognaise, roll up and cover with cheese sauce. Bake until warmed through
- Ricotta, smoked mackerel fillet, spring onions and lemon juice
- Leftover chilli – serve with a dollop of sour cream
- American – crispy bacon and maple syrup
- Raspberry and blueberry sauce – Mix raspberries and with a little sugar, 100ml apple juice and pinch of nutmeg. Bring the mixture to the boil, then reduce heat and simmer uncovered for 15 minutes. Stir mixture until it has a smooth consistency and serve warm over pancakes
- Blend ripened summer fruits such as strawberries to a smooth puree. Add sugar to taste and serve with ice cream. For an extra treat dribble with a little Amaretto or your favourite liqueur
- Cottage cheese and pepper – fry onion and pepper until soft. Add balsamic vinegar and basil, and season. Warm through for 1-2 minutes and serve with cottage cheese
- Coconut pancakes with banana and caramel sauce. Fry a sliced ripe banana in a little butter and aside. In the same pan, add coconut cream and a little sugar. Cook until the sauce has thickened. Cover pancake with the banana and coconut sauce and top with caramel sauce. Serve with wedges of lime
- Blinchiki (Russian Crepes) with sweet ricotta – Combine ricotta, sugar, vanilla essence and melted butter in a bowl and spoon into centre of pancake. Fold pancake and sprinkle with sugar. Serve with fresh seasonal fruit, cream and jam, if desired
- Chicken and sweetcorn – Melt 20g butter in a large saucepan until foaming. Add 2 tbs plain flour and stir for 1 minute or until the mixture bubbles. Gradually add 330ml milk, whisking constantly, until combined. Cook, stirring, for 3-5 minutes or until the sauce thickens and comes to the boil. Simmer for 1 minute. Stir in grated cheddar. Season with salt and pepper. Add cooked chicken, sweetcorn and chives or spring onions and mix together. Serve with spinach
- Chinese chicken – Combine hoisin sauce and rice vinegar in a bowl. Spread 1 teaspoon sauce mixture over pancake. Top with shredded cooked chicken, onion and cucumber. Roll up to enclose filling. Cut in half and serve
- Ricotta and honey – Combine ricotta, lemon rind, 1 tablespoon honey and 1/2 teaspoon cinnamon in a bowl. Mix ingredients and spoon into centre of pancake. Fold pancake and drizzle with more honey
- Baked apple – sprinkle cinnamon and honey over a cored apple and bak4e at 220C/425F/Gas 7 for 10-15 mins. Add sultanas if desired. When cooked, mash apple and serve with natural yoghurt
- Mashed Bananas (older bruised ones are fine) and brown sugar
- Pizza pancake – grated cheese, pepperoni slices, sliced olives, mixed herbs and tomato sauce
- Fruity Boozy Pancakes – Gently melt a jar of your favourite jam in a small pan and add a splash of liqueur. Try brandy with apricot jam, or kirsch with cherry or blackcurrant jam. Stir and serve with the pancakes
- Saucy pesto – mix a spoonful of pesto in with leftover cheese sauce
- Scrambled egg, bacon and tomato – Use lardons or cut up rashers into small chunks and fry in advance. Reserve. Cook the scrambled egg and put to one side. When your pancake is ready and flipped – sprinkle a little grated cheese over the surface, spoon on the egg and spread, scatter bacon pieces and finally add your chopped tomato. Then fold your pancake and serve direct from the pan
- Roasted pepper and feta – Quarter peppers and remove seeds. Place in a roasting pan with halved tomatoes. Drizzle with the olive oil and sprinkle with the torn basil leaves, thyme and black pepper. Oven roast for 20 minutes until the peppers are just soft. Combine with chunks of feta and pine nuts. Divide filling between four pancakes and roll each up. Place on a baking sheet, sprinkle with the grated Parmesan and heat in the oven for 20 minutes until warmed through. Serve with a mixed leaf salad and some black olives
- Toad in the hole – fry onions and sausages. Place in centre of pancake with a squirt of ketchup and roll up
- Quesadilla pancake – Grill sausages for 10-15 mins. In a pan, fry onion and chilli flakes until golden. Add tin chopped tomatoes (drained) and bubble for 2 mins until thick. Cool. Slice sausages, add to tomato sauce and place in pancake. Serve cut in four with lightly dressed lettuce, tomatoes and avocados
- Rhubarb – Place 500g sliced rhubarb, 200ml water and 3 tbsp sugar in a pan and heat gently. Bring to a simmer and cook until the rhubarb is soft. You could also bake the rhubarb in a preheated oven at 170ºC for 20 mins. Try adding ginger to your pancake mix for a tasty twist
- Caramelized apple and cream. Foam a blob of butter in a pan, toss in diced apples (1 apple per person), a sprinkling of cinnamon and a little sugar and fry till brown. Take off the heat and stir in some double cream at the end
- Chicken crunch – transform your leftovers into a cheap and tasty lunch. Spoon leftover cooked chicken or turkey, broccoli or leeks and sweetcorn in the middle of a pancake. Pour leftover cheese sauce onto the mix, roll up and place into an oven proof dish. Sprinkle cheese and dry breadcrumbs over the mix and bake until golden
- Leek and Apple – Peel, core, and coarsely chop 2 sweet apples. Add thinly sliced leeks to a pan of melted butter and cook for 5 mins. Add chopped apples, a splash of apple cider vinegar or lemon juice and a splash of apple juice. Cook until apples are soft and the liquid has evaporated. Serve with sour cream or crème fraîche
- Chocolate chip and peanut butter – while cooking the second side of your pancake, spread the top side with peanut butter and chocolate chips. The heat will gently melt the chocolate. Add sliced bananas and/or honey
- Peach Pancake Topping – chop tinned peaches and mix in a pan with the juice, 1tbsp honey and ½ teaspoon cinnamon. Dissolve 2 tsp cornstarch into water and add to pan. Heat until mixture boils and thickens
- Grilled cheese and marmite
- Baked beans and cheese
- Pears fried in butter and maple syrup, pecans and lemon, with fresh cream on top
- Leftover meat, gravy and veg from Sunday lunch
- Chicken and leek – Sauté 1 leek in a little oil for 2 mins until tender. Transfer to a plate. Add 300ml milk, 25g butter and 3 tbsp plain flour to the pan, bring to the boil, whisking all the time until a smooth sauce forms. Simmer for 1 min. Remove from the heat and stir in 2 tsp wholegrain mustard, the leek and 225g cooked chicken cut into bite sized pieces. Season to taste and gently warm through until the chicken is hot
- Turkey ham – place slices of turkey ham and mandarin into a pancake and roll up. Microwave for 1min.The hot pancakes may be served drizzled with honey or maple syrup
- Streaky bacon and onion – Fry a chopped onion and chopped streaky bacon and cook until golden. Add a splash of cream and heat through. Tip onto your pancakes, grate over some cheddar, and fold the pancakes into triangle and serve
- Mushroom, ham and goat’s cheese – Fill the pancakes with sliced mushrooms sautéed in oil, a slice of ham, then top with thinly sliced goat’s cheese. Fold up to enclose the filling then pop under a hot grill until the cheese begins to melt. Serve scattered with flat parsley
- Tuna and vegetable – Place 300g milk, 25g butter and 3 tbsp plain flour in a medium pan, bring to the boil, whisking all the time until a smooth sauce forms. Simmer for 1 min. Drain and flake tuna steak and stir into the sauce with the vegetables. Divide between the pancakes, place on heatproof plates, sprinkle with grated cheddar cheese and pop under a hot grill until the tops are crisp and golden
- Brandy mushrooms – fry mushrooms and onions in a little olive oil. When the mushrooms and onions are cooked through, add a splash of brandy and tilt the pan towards the heat very carefully – the alcohol will light and burn off (this is called flambé). When the flame has died down, add ¼ pint whipping cream and toasted almonds and let it boil until the cream has thickened. When the mixture is ready, season to taste then fill the pancakes with the mushroom mix and serve
- Brie and bacon – Place a pancake on a lightly oiled baking tray and scatter over grilled bacon, sliced brie and tomatoes. Repeat the layers twice ending with a fourth pancake. Bake for 15 mins or until the pancakes are crisp and the cheese melted. Scatter over snipped fresh chives and serve. Tip: If you like it spicy, add a few sliced jalapeno chillies to the layers
- Cheese and apple – simmer slices of desert apple in unsweetened orange juice until tender. Place inside pancake along with grated cheese. Fold and serve
- Banana (older bruised ones are fine) brandy – Fry banana slices in a little butter and sugar, add some brandy and then pour onto pancake with a little ice cream
- Salmon and egg – a tasty way to use up eggs. Put 300ml milk, 50g butter and 4 tbsp flour in a pan and bring to the boil, whisking all the time until the mixture boils and thickens. Simmer for 1 min. Remove from the heat and add salmon, boiled eggs (sliced), chives and salt and pepper to taste. Divide the warm mixture between the pancakes and fold into quarters. Serve immediately
- Squash and stilton – Fry cubed butternut squash until golden. Add 100ml vegetable stock, cover and simmer for 10 mins or until tender. Remove from the heat, drain off the liquid. Stir in roughly chopped watercress and 25g Stilton. Season to taste. Place mixture into pancakes, fold and cover with crumbled stilton. Bake in the oven until crisp and golden
- Gorgonzola and pears – Cook sliced pears in a pan for a couple of minutes before filling a hot pancake with them. Sprinkle the fruit with crumbled blue cheese – the savoury cheese and the sweet pears make an unexpectedly tasty combination
- Open pancake ravioli with prawns. Pan fry prawns with cherry tomatoes and a dash of white wine. Then lay a pancake down, add the filling and cover with another pancake to make a sandwich
- Leftover mince pie filling from Christmas and clotted cream
