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Here's Some New Pancake Ideas For Shrove Tuesday

pancakes 1265878 1920 PIXABAY cropped

It's Shrove Tuesday (March 5), also known as Pancake Tuesday and I am super stoked because I love pancakes!

And if you want your pancakes a little bit different this year, I have some new ideas for you to try, thanks to Aldi:

Vegan Chocolate Pancakes with Blueberry Compote

Serves: 10 people

Prep time: 15 minutes

Cooking time: 20 minutes

Ingredients

  • 130g Plain Flour
  • 25g Cacao
  • 2 tsp Baking Powder
  • 250ml Almond Drink
  • 35ml Coconut Oil, melted
  • 35ml Maple Syrup
  • 1 tsp Vanilla Essence
  • Pinch of Salt
  • 225g fresh Blueberries
  • 1 tbsp Soft Brown Sugar
  • 40ml fresh Orange Juice
  • Pinch Ground Cinnamon
  • Extra Coconut Oil, for frying

Method

  1. Put the blueberries, orange juice, brown sugar and ground cinnamon into a small saucepan. Gently bring to the boil and cook for a couple of minutes, then allow to cool.
  2. Put the plain flour, cacao and salt into a mixing bowl and whisk together. Put the almond drink, coconut oil, vanilla essence and maple syrup in a bowl together and whisk. Make a well in the flour mixture and pour in the almond drink mixture and, with a wooden spoon, draw in the flour and mix until you have a smooth batter, then allow to rest for a few minutes.
  3. Heat some oil in a frying pan. Add 4 tablespoons of the batter in the pan, spoon into a circle and fry each side for a few minutes. Transfer to an oven to keep the pancakes warm while you cook the rest.
  4. Serve the pancakes stacked alongside the blueberry compote.

 

Beetroot Red Velvet Pancakes

Serves: 12 people

Prep time: 15 minutes

Cooking time: 15 minutes

Ingredients

  • 160g Cooked Beetroot
  • 200g Self Raising Flour
  • 100ml Milk
  • 1 tsp Baking Powder
  • 50ml Squeezy Honey
  • 25ml Vegetable Oil
  • 1 tsp Vanilla Essence
  • 2 Large Eggs
  • 200g Soft Cheese
  • 30g Caster Sugar
  • Juice of 1 Lemon
  • 150g pack Blueberries
  • Extra Vegetable Oil, for frying

Method

  1. Chop up the beetroot and put into a food processor along with the milk, vegetable oil, honey, vanilla essence and the eggs, then blitz until smooth.
  2. Put the flour and the baking powder into a bowl and whisk well. Make a well in the centre of the flour, add in the beetroot mixture and, with a wooden spoon, draw in the flour and mix until you have a smooth batter.
  3. In a frying pan, heat a little oil. Add 4 tablespoons of the batter into the pan, spoon into a circle and fry each side for a few minutes. Transfer to a warm oven to keep the pancakes warm while you cook the rest.
  4. To make the cream cheese sauce, gently heat the soft cheese, caster sugar and lemon juice in a pan until smooth and warm. Serve drizzled over the pancakes, topped with the blueberries.

 

Kale, Leek and Sweetcorn Pancakes

Serves: 12 people

Prep time: 25 minutes

Cooking time: 25 minutes

Ingredients

  • 25g Kale
  • 50g Leek
  • 100g drained tinned Sweetcorn Kernels
  • 100g Plain Flour
  • 2 Large Eggs
  • 300ml Milk
  • 1 tsp Paprika
  • 25ml Rapeseed Oil
  • 400g Closed Cup Mushrooms
  • 1 x 200g Soft Cheese with Garlic and Herbs
  • 60g Parmigiano
  • 35ml Olive Oil
  • Sea Salt and Black Pepper
  • Extra Rapeseed Oil, to fry

Method

  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. Wash and thinly slice the leek.
  3. Put the flour, rapeseed oil, milk, eggs and paprika in a food processor and blitz to a smooth batter. Add the curly kale and the leeks and process again until the vegetables are chopped into the batter.
  4. Pour the batter into a bowl and add the sweetcorn kernels. Season with some salt and pepper and mix well.
  5. Heat some oil in a large frying pan. Make four pancakes from the batter. Put to one side while you make the stuffing.
  6. Wipe the mushrooms and cut into quarters. Sauté them in a large frying pan in the olive oil for a couple of minutes. Add the soft cheese and the Parmigiano. Heat through until the sauce is melted, then season with some salt and pepper.
  7. Put the pancakes on a board. Divide the mixture between them, fold them over, transfer to a baking dish and bake in the oven for 15 minutes.
  8. Serve alongside a crisp salad.

 

Maca and Oat Protein Pancakes

Serves: 12 people

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients

  • 130g Plain Flour
  • 30g Porridge Oats
  • 25g Maca Powder
  • ½ tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • ½ tsp Bicarbonate of Soda
  • Pinch of Salt
  • 250ml Almond Drink
  • 30ml Coconut Oil
  • 30ml Maple Syrup
  • Extra Coconut Oil, to fry

Method

  1. Mix the plain flour, porridge oats, maca powder, ground cinnamon, baking powder, bicarbonate of soda and salt together in a bowl and whisk well.
  2. Add the almond drink, coconut oil and maple syrup and mix well.
  3. Heat some oil in a frying pan. Take a spoon of the batter and add to the frying pan, cook on each side for a couple of minutes. Transfer to an oven to keep the pancakes warm while you cook the rest.
  4. Great served with sliced bananas, satsumas, grapes, chopped nuts and drizzled with extra maple syrup.

 

Coffee Yogurt Pancakes

Ingredients

150g Plain Flour 

120g Greek Yogurt

2 tsp Americano Instant Coffee

2 Large Eggs

1 tsp Baking Powder

Pinch Salt

50ml Milk

25ml Vegetable Oil

50g Caster Sugar

Optional: Fresh berries, honey and crème fraîche to serve

Method

Put the flour, sugar, baking powder, coffee and salt in a bowl and whisk well. Put the yogurt, eggs, milk and oil together in another bowl and mix well.

Make a well in the middle of the dry ingredients. Add the yogurt mixture and, with a wooden spoon, draw in the flour and mix to a smooth batter.

Heat a little oil in a frying pan and add 4 tablespoons of the batter into the pan. Smooth into a circle and cook for a minute on each side. Transfer to an oven to keep the pancakes warm while you cook the rest.

Serve with fresh berries, honey and crème fraîche.

 

via GIPHY

Aldi has so many more delicious pancakes recipies that you can check out HERE

Pancakes photo thanks to PIXABAY