Brilliant at breakfast, brunch or, well, anytime really! Which recipe will be your new favourite?

Mango mojito pancakes

MAKES 4

2 Waitrose 1 Perfectly Ripe Mangoes, peeled, stoned and sliced 3 tbsp golden rum or apple juice 2 tbsp light brown muscovado sugar finely grated zest and juice of 1 lime 2 tbsp shredded fresh mint 120g (4oz) natural coconut yoghurt, to serve

For the pancakes 

100g (3½oz) plain flour a pinch of salt 1 medium British Blacktail

Free Range Egg 300ml (10fl oz) milk a little sunflower oil, for greasing

1 Place the mango in a heatproof bowl. Gently heat the rum (or apple juice) and sugar in a pan, stirring until the sugar dissolves. Pour over the mango and set aside to cool.

Add most of the lime zest, juice and mint to the cooled mango, then chill until ready to serve.

  2 Place the flour and a pinch of salt in a bowl. Make a well in the centre and crack in the egg and a little of the milk. Whisk together, gradually incorporating the remaining milk to make a smooth batter.

3 Lightly grease a 20cm (8in) heavy-based non-stick frying pan. Add enough batter to thinly coat the pan’s base and cook over a medium heat for about 1 minute, or until golden brown.

Flip over and cook the other side until golden brown.

  4 Place on a warm plate and cover with greaseproof paper. Repeat to make 8 pancakes. Keep them warm by placing in the oven at 120°C/Gas Mark ½. Place two pancakes on each plate and top with the mango and the yoghurt, sprinkled with the remaining lime zest.

Toffee apple pancakes with vanilla ice cream

MAKES 4 40g (1½oz) essential Waitrose

Dairy Butter 4 apples, cored and cut into thin wedges 3 tbsp clear honey 3 tbsp light brown soft sugar 480g (17oz) pack Waitrose

Pancakes 4 generous scoops Carte

D’Or Vanilla Ice Cream 25g (1oz) hazelnuts, chopped and toasted

1 Heat the butter in a large frying pan. Add the apple wedges and fry for