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In case you haven't noticed, it's Pancake Day today. If you don't fancy spending the evening chiseling dried pancake batter off your kitchen surfaces, pop a pack of Sainsbury's plain pancakes in your basket tonight and concentrate your efforts on making some of these tasty toppings instead. We've tried them, and they're flipping delicious (sorry...)
(If you do have time to make your own, check out our recipe and tips)
In a frying pan, soften one finely diced onion with one large garlic clove in a knob of butter. Increase the heat and add 1 x 250g pack of Sainsbury's closed cup chestnut mushrooms, sliced. Season, cook for 3-5 minutes, then set aside.
Melt 10g of butter in a small pan, add 10g of plain flour and cook for 1 minute. Remove from the heat and slowly whisk in 150ml of cold milk. Return the pan to the heat and bring the sauce to the boil, stirring constantly. Reduce the heat and simmer for 2-3 minutes until thickened. Season with salt, pepper and nutmeg.
Heat a griddle pan over a medium heat. Slice 1 x 250g pack of Sainsbury's Cypriot halloumi and cook the slices on the griddle for two minutes each side.
Prepare two pancakes according to the pack instructions. Spread a layer of béchamel sauce over each pancake, then top with the mushrooms and halloumi; sprinkle with chopped parsley.
Melt a knob of butter in a small pan, add 1 banana, thickly sliced, and fry over a medium heat until golden. Set aside. Fry 4 rashers of Taste the Difference ultimate smoked streaky bacon until crisp.
Prepare 2 pancakes according to the pack instructions. Spread each with a couple of tablespoons of mascarpone, then top with the fried banana slices and bacon rashers. Scatter over a handful of roughly chopped walnuts and drizzle with maple syrup.
Prepare 2 pancakes according to the pack instructions, then spread each with 1 tablespoon of crème de marrons (sweetened chestnut spread) Add a generous dollop of softly whipped cream and a handful of berries to each. Drizzle with melted, slightly cooled dark chocolate to serve.