If it ain’t broke, don’t fix it – that’s obviously Marcus Wareing’s approach to pancake toppings. Lemon and sugar are what the majority of us will be squeezing and scattering on top of ours, and with good reason; nostalgia aside, there’s something wonderfully clean and simple about the flavour combination. Plus it requires all of ten seconds to prepare, meaning you can eat your pancake mere seconds after it leaves the pan.

Nathan chose a savoury filling for his pancake and – unsurprisingly – it puts fish centre stage. He places curled slices of the best smoked salmon on a bed of plain yoghurt with plenty of freshly grated horseradish root mixed in, topped with little fronds of dill. If you can’t get a fresh horseradish root then a spoonful of creamed will do, although you will miss out on the wasabi-like white heat that makes this such a tasty combination. Squeeze a little lemon juice on top right before eating, and you’ll have a light luxurious pancake that’s perfect if you find the regular options a little too sweet.

Fancy something tropical? Tom Aikens takes the zingy, fruity flavours of passion fruit, mango and lime to create a fresh pancake that’s bursting with colour. The passion fruit is made into a curd, which acts as a sort of sauce, while the diced mango and lime zest is piled on top. A few mint leaves add a splash of colour and refreshing finish, too. Serve it as a dessert or for breakfast – it’s guaranteed to put a smile on your face at any time of day.

Going down the seasonal, natural route, Tom Kitchin’s beautiful rhubarb pancake is enhanced with a scattering of orange zest and a few sprigs of lemon thyme, which just adds to the British credentials. Create some textural contrast by whipping up a quick compote and then placing some lightly poached rhubarb on top – the stalks are at their very best right now, so it’d be a shame not to make the most of them.

Fragrant, heady aromas are at the centre of Vivek Singh’s Indian-inspired pancake, with dried rose petals and crushed pistachios scattered over the top of a few big scoops of pistachio ice cream. The pancake itself is flavoured with crushed cardamom seeds and coconut, too, and a light drizzle of palm jaggery sauce adds just the right amount of sweetness.