The days of sprinkling a little sugar and squeezing a dash of lemon on your pancake are long gone! Now the more extravagant and delicious the toppings and fillings are the better! Here at So Darling! we have found some of the best recipes, toppings and fillings to make sure your pancakes are bursting with gorgeous flavour!





Galaxy Chocolate Spread

Milky Way Chocolate Spread

£1.99 each

If you prefer your chocolate spread over warm toast, in the tastiest of sandwiches, or squeezed over desserts, then you’ll love this new range of chocolate spreads. You can choose from MILKY WAY Stripey Spread – the chocolate and skimmed milk duo, or if you’re after a more nutty taste, GALAXY Hazelnut Spread is the perfect choice for you. These super squeezy chocolate spread tubes are perfect for topping and filling pancakes. Just be warned once you pick up the tube and start squeezing, you won’t be able to put them down anytime soon!










When you think fine foods, exceptional taste and quality; Waitrose is what comes to mind. So when making pancakes this Shrove Tuesday, visit Waitrose stores for great ingredients and waitrose.com for mouth watering recipes. Here are a couple of our favourites,

Banana-filled Pancakes with Lyle’s Syrup Drizzle

100g plain flour

1 large egg

300ml semi-skimmed milk

Sunflower oil, for frying

2 ripe bananas

1 tbsp Tate & Lyle Icing Sugar, plus extra for dusting

250g tub mascarpone

4 tbsp Lyle’s Squeezy Golden, Strawberry or Chocolate Syrup, plus extra to serve

Place the flour in a large bowl, make a well in the centre then crack in the egg and add half of the milk. Beat together, gradually adding the rest of the milk to make a smooth batter.

Heat a splash of the oil in a non-stick medium-sized frying pan. Add a ladleful of batter and swirl to coat the base of the pan thinly. Cook for 30 seconds or so until golden then turn and cook the second side. Repeat to make 8 pancakes.

Mash together the bananas and icing sugar then roughly stir into the mascarpone along with one of the Lyle’s syrups (golden, chocolate or strawberry). Divide the mixture between the pancakes, tuck in the edges then roll up neatly. Place two pancakes on each serving plate, dust lightly with icing sugar and drizzle with more syrup before serving.

For a super-speedy result, use a ready-made pack of 8 Waitrose Pancakes.





Apple and cinnamon pancakes

Makes: 10 – 12 Serves: 4 – 6


125 g essential Waitrose self-raising flour

1 tsp baking powder

1 medium egg

125 ml essential Waitrose semi skimmed milk

2 Waitrose English Apples, peeled, cored and cubed

1 tbsp caster sugar ½ tsp ground cinnamon

15 g butter

4 tbsp Bonne Maman Confiture de Caramel

Sift the flour and baking powder into a bowl. Make a well in the centre, then add the egg. Gradually beat in the milk, bringing in the flour from the edges to make a thick smooth batter. Set aside.

Toss the apple cubes in the sugar and cinnamon. Melt half the butter in a small non-stick pan. Add the apple and cook for 1–2 minutes until golden.

Brush a non-stick frying pan or griddle with the remaining butter, heat over a medium flame, then place a few of the apple cubes on the pan. Drop 1 tbsp of the batter on top. Cook for 2–3 minutes until bubbles burst and the underside is golden. Turn the pancake and cook for 1 minute. Repeat with the remaining mixture while keeping the pancakes warm in a low oven. Serve with the caramel sauce and scoops of vanilla ice cream.

Sliced banana or diced pear work really well instead of the apple in this recipe.

This would be absolutely perfect with an elegant, warming Armagnac. This example has a lovely sweetness on the nose and a long finish: Janneau 8-Year-Old Armagnac.









Shaken Udder Strawberry Pancakes


Ingredients (makes 6 or 7 pancakes but the recipe is scalable if you want more, just double/triple the quantities)


* 1 free range egg

* 50g plain flour

* 150ml shaken udder strawberry milkshake of your choice

* Butter or oil to fry in

* Toppings of your choice


Mix ingredients in a bowl using a fork, whisk or blender – it should end up about the consistency of single cream, or slightly thicker if you want fat, fluffy pancakes and not crepes. You can add a bit more flour if you want it thicker or a bit more milk if you want it runnier for crepes.

Heat oil or butter in a frying pan. It needs to be very hot – if you’re using oil, then when you tilt the pan, it should ‘wrinkle’. The pan is rarely hot enough for the first one and it is normally chef’s privilege to eat it straight out of the pan!

Pour in about 3/4 of a ladleful of batter, it should start sizzling and the edges sealing more or less straight away. If you want crepes, then swirl the batter round in the pan to cover the whole base in a thin layer.

If you want fluffy US-style pancakes, then pour it in slowly so it doesn’t spread too much. If you have a big enough pan you can do a few at a time.

As it cooks, you will see it going solid from the edges in – when most of it looks like it’s not liquid any more, flip it over, it should by this point be golden brown on the base. This takes about 30 seconds-1 minute, less as the pan gets hotter as you make more pancakes.

It’ll want about the same or a bit less on the other side – when both sides are golden, it’s done.

Pile it up in layers with any berries you like and strawberry or summer fruit syrup drizzled over the top. Add ice cream as well if you like!









Flavoured Sugars

£10.00 each

Celebrate Pancake Day with The East India Company’s exquisite range of flavoured sugars. Specially selected from the finest Mauritian cane, this distinctive collection will please any taste adventurer looking for something unique and surprising this Shrove Tuesday.

Reinvent the traditions of lemon and sugar and put a delicious twist on your day of indulgence with a luxury selection of unique toppings; complement your fruit choices with the crunchy cocoa tones of Chocolate Sugar, add a subtle sweetness with the gentle undertones of Vanilla Sugar, or experience a taste of the Carribean with the exotic Golden Island Cane Sugar.

Chocolate Sugar

A blend of organic hand-grown and harvested sugar combined with the irresistible flavour of cocoa. A dash of this artisan chocolate sugar will breathe devilish goodness into any recipe.

Vanilla Sugar

Hand-crushed vanilla pods give this natural, unrefined cane sugar its delicious flavour. Adds a burst of rich sweetness to any dish or dessert, try it with crème brûlée or after dinner coffee.

Golden Island Cane Sugar

Pure and unrefined, our Golden Island Guadeloupe Cane Sugar can be used as a sweetener or an unusual topping on yoghurt. Enjoy the pure and exquisite taste of the Caribbean with no additives or colouring.










Fruyo Greek Yoghurt

£1.90 each

Fruyo, the new fat-free yoghurt from the makers of TOTAL Greek yoghurt, as well as being a great snack, it’s also a great alternative ingredient for a lot of recipes, including pancakes!

·         It’s elegant, it’s portable, it’s healthy and at £1.09 – it doesn’t break the bank, either.

·         High in protein - it contains approximately 13g per pot – a significant benefit for slimmers aiming to stay in shape (and great if you’re on the 5:2 diet)

·         Thick but fat free - Fruyo combines exceptionally thick, creamy fat-free TOTAL Greek yoghurt, with refreshing real-fruit pieces

·         Source of calcium – to help with healthy bones

·         Free of nasties – no preservatives, colourings or artificial sweeteners are added

·         Portion control – they are available in individual, portable 170g pots

·         Family friendly flavours, to suit all tastes - available in 6 different flavours – blueberry, strawberry and zesty lemon, along with peach, cherry, and vanilla

Try it as a topping on your pancake this Shrove Tuesday!











Golden Syrup

Maple Flavour Syrup

£1.75 each

Lyle’s Golden Syrup® limited edition squeezy pancake bottle – the ideal topping for the perfect pancake. Lyle’s Golden Syrup® has been a store cupboard essential for over 130 years. More than just an ingredient for baking, you can enjoy the unique taste of Lyle’s Golden Syrup® as a topping too! So when you are flipping your pancakes this Shrove Tuesday, why not get creative in the kitchen with the help of a scrummy Lyle’s Golden Syrup® limited edition squeezy pancake bottle. Available in original and maple flavour golden syrup, whatever recipe you are rustling up, Lyle’s Golden Syrup® is the perfect partner for your pancake. Whether you enjoy pancakes for breakfast or tea, Lyle’s® has also created some yummy recipes. Guaranteed to get your taste buds tingling, the recipes include scrumptious American style pancakes with crispy bacon and a tasty pear and chocolate dish.

For more Lyle’s Golden Syrup® recipes and more information about the Lyle’s Golden Syrup® range, please visit www.tateandlylesugars.com

For pancakes with a punch try out the following recipe that uses Appleton Estate Jamaica Rum

Appleton Estate Jamaica Rum

Bannans Au Rhum Butter Pancakes


6 oz butter

4 oz sifted icing sugar

3 tablespoons Appleton Estate Rum

8 oz plain flour

Pinch of salt

2 eggs

3/4 pint of milk

Oil for frying

Soft brown sugar


Soften the butter and beat in the sifted icing sugar and Appleton Estate Rum.

Put in a covered container and chill until needed.

Sift the flour and salt into a bowl.

Make a well in the centre, drop in the eggs and beat into the flour with a little of the milk to give a thick, smooth cream.

Gradually whisk in the remaining milk.

Leave the batter to stand, covered in a cool place, for at least one hour.

To cook the pancakes, heat a little oil in a pancake/omelette pan.

Add just enough batter to cover the base of the pan.

Cook until lightly golden and set on the underside.

Using a lightly greased pan, continue with the recipe until you have about 12 pancakes.

Keep the cooked pancakes warm between two clean tea towels as you cook them.

Put a spoonful of chilled rum butter onto each pancake and fold into triangles.

Arrange on a serving platter, scatter over the brown sugar serve with the Bannans Au Rhum and lashings of cream or ice cream.

1 oz butter

8 medium bananas

Juice of 1 lemon

2 tablespoons of water

2 oz brown sugar

3 tablespoons of Appleton Estate Rum

Grease a shallow dish with the butter.

Halve the bananas and arrange in the dish.

Blend the lemon juice and water and pour over fruit.

Cover with the Sugar and bake for 20 minutes in a moderately hot oven (400F or Gas Mark 5)

Add Appleton Estate Rum 5 minutes before the end of the cooking

Serve hot with lashings of cream or ice-cream



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