Everybody loves pancakes, and you don't only have to put sugar and cinnamon on them. In fact, you can make a meal out of them with these great topping or filling ideas.

PS, for a lighter pancake, that's more like a crêpe, add a bit more water to achieve a thinner batter.

For a sweet pancake, add a quarter cup sugar and adjust the liquid if the batter is too stiff.

QUICK RECIPE FOR ABOUT 10  PANCAKES

For the batter, blend together:
1 cup flour
3 eggs, lightly beaten
1 T oil
½ cup milk
½ cup water

Allow to rest for at least an hour before using.

SOMETHING A BIT DIFFERENT

Fry strips of bacon, mushrooms and onions and add a spoonful or two inside the pancake and top with your favourite cheese. Roll up or fold into triangles and put in a baking tray. Top with more cheese and grill.

Use the suggested toppings or fillings below to make a 'pancake sandwich' - simply alternate layers of pancakes and filling, then slice as you would a torte, and serve.

In France, these are known as 'mille crêpes' (from 'a thousand)', and are traditionally served layered with
whipped-cream-lightened pastry cream.

SAVOURY TOPPINGS/FILLINGS

• 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.
   
• Mix smoked salmon, chopped dill and a good quality cream cheese together and fill.
   
• Steam leeks until tender, then mix with a dash of heavy cream and some sauteed mushrooms.
   
• Mix chopped hardboiled egg with chopped spring onions, flaked tuna and a touch of mayo or crème fraîche.
   
• Grate mozzarella and mix with chopped red onion and finely sliced chorizo.
   
• Wilt chard or baby spinach in boiling water, drain and squeeze dry. Mix with  ricotta and Parmesan cheese, season and use.

SWEET TOPPINGS/FILLINGS

• Top with ultra-thin slices of fresh pineapple. Dust with icing sugar and drizzle generously with chocolate mint sauce.
   
• In a saucepan over a medium heat, add 50 g nuts and 2–3 T icing sugar. Allow the sugar to caramelise and coat the nuts before removing from the heat and leaving to cool. Generously drizzle piles of pancakes with store-bought toffee sauce and top with the candied nuts. 
   
• Drain a can of black cherries and spoon the plump berries over layers of warm golden pancakes. Top liberally with chocolate sauce and garnish with dark-chocolate curls.
   
• Sprinkle hot pancakes with dark chocolate chips and drizzle with Grand Marnier (or any liquour you like). Add fresh fruit slices such as ripe banana, berries or soft pear, and finish with vanilla yogurt.

GREAT PANCAKE RECIPES TO TRY

Baked Swiss chard and Gruyere pancakes

Beetroot pancakes

Pansy pancakes with sorbet and sweet beetroot and cherry syrup

Walnut pancakes with lemon and rose water syrup