Pancake Day’s tomorrow. Yum. GoneDigging has picked out some thrilling fillings, (they really do go beyond lemon and sugar!) and will make your pancakes taste flipping fabulous…

But first, of course, you have to make the pancakes. Forgotten how? Here’s a reminder:

For the pancake mixture:

• 110g/4oz plain flour, sifted

• pinch of salt

• 2 eggs

• 200ml/7fl oz milk mixed with 75ml/3fl oz water

• 50g/2oz butter

Instructions:

• Sift the flour and salt into a large bowl

• Make a well in the center

• Whisk together the milk and eggs in a large jug

• Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms

• Stir in some butter

• Heat a large non-stick frying pan over medium heat

• Brush with the extra melted butter to lightly grease

• Pour 80ml (1/3 cup) of the batter into the pan to form a 15cm-diameter pancake

• Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath

• Turn and cook for a further 1-2 minutes or until golden

• Transfer to a plate and cover with a clean tea towel to keep warm

Fabulous Filling Ideas:

Ham and Gruyère

Cover pancakes with slices of ham and grated Gruyère, roll up and warm in the oven until the cheese melts. When golden, stir in cream cheese and chopped parsley, then use as a filling. Mmmm.

Garlic Mushroom

Sure, you might smell a big garlicky, but hey, it’s Pancake Day, so who cares? Fry sliced mushrooms in a mix of butter and oil with a crushed garlic clove along with chopped rosemary.

Crispy Bacon and Maple Syrup

Cook the streaky bacon until crisp. Top the pancakes with crispy bacon and pour over the maple syrup.

Blue Cheese and Leek

Who could resist a bit of blue cheese? Gently cook sliced leeks and fresh thyme leaves in butter until soft, and then serve in pancakes with blue cheese sprinkled on top.

Apple and Soured Cream

Cook peeled apple pieces with butter, caster sugar and cinnamon to form a purée. Serve with pancakes and soured cream.

Raspberry and Blueberry

In a small saucepan, mix half the raspberries and half the blueberries with the sugar, apple juice and nutmeg. Bring the mixture to the boil, then reduce heat and simmer uncovered for 15 minutes. Add the remaining raspberries and blueberries, stirring the mixture until it has a smooth consistency.

Spiced Winter Berry

Warm frozen berries in a pan with brown sugar, cinnamon, nutmeg and allspice. Serve with pancakes and double cream.

Boozy Blood Orange

Warm blood-orange slices with a sprinkle of sugar and any juice. Pour over the pancakes, add brandy and set alight. Serve with ice cream.

Pancake Cocktail

Who said you can only drink cocktails? Add 1 measure of cinnamon schnapps, 1 measure of cranberry juice, 1 measure of Irish Cream plus a dollop of whipped double cream, and there you have it.

Chocolate and banana

This is definitely one for sweet-tooths and chocoholics. Spread pancakes with chocolate spread then add slices of banana. Simples.