Pancake Day is well and truly crêping up on us and we’ve got some amazing insta worthy pancake day recipes from some of your fave brands and stores. To kick things off, shoppers batter believe Aldi have the ultimate boozy pancake recipes below to tickle your taste buds.
Whether you’re looking to add a caffeine kick or a vegan twist to your Instagram worthy stack, with just a splash of these quality tipples, Aldi has everyone covered for a flipping delicious Pancake Day.
Insta-Perfect Pink Pancakes
Ingredients: 160g cooked beetroot, 200g self-raising flour, 100ml milk, 1tsp baking powder, 50ml squeezy honey, 25ml vegetable oil, 1tsp vanilla extract, 2 large eggs and 50ml of Aldi’s Greyson’s Pink Gin (£12.99).
Method: Simply chop up the beetroot and put into a food processor along with the milk, oil, honey, vanilla essence, eggs and Aldi’s Greyson’s Pink Gin. Blitz until smooth. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for one minute on each side.
‘Rise and Shine’ Boozy Brunch Espresso Pancakes
Ingredients: 150g plain flour, 120g Greek yoghurt, 2tsp Americano instant coffee, 2 large eggs, 1tsp baking powder, pinch of salt, 50ml milk, 25ml vegetable oil, 50g caster sugar and 50ml of Aldi’s Bellucci Amaretto (£4.69).
Method: Put the flour, baking powder, coffee and salt into a bowl and mix well. In another bowl, put the yoghurt, milk, oil, eggs and Aldi’s Bellucci Amaretto and mix. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for a minute on each side.
Sweet Treat Vegan Cacao Caramel Pancakes
Ingredients: 130g plain flour, 25g cacao, 2tsp baking powder, 250ml almond drink, 35ml melted coconut oil, 35ml maple syrup, 1tsp vanilla essence, pinch of salt and 50ml of Aldi’s The Infusionist Caramel & Hazelnut Rum Liqueur (£8.99).
Method: Put the flour, cacao, baking powder and salt into a bowl and mix. In a separate bowl, add the almond drink, coconut oil, vanilla essence, maple syrup and Aldi’s The Infusionist Caramel & Hazelnut Rum Liqueur and whisk. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for a minute on each side. Aldi’s full range of Pancake Day recipes can be found here: http://www.aldi.co.uk/c/recipes/pancake-day
Melora Manuka Honey & Date Pancakes with Tahini & Date Nice-cream
With Instagram generating over 600,000 #pancakeday hashtags – it is clear that your pancakes need to look and taste their best! Our favourite culinary day of the year is the perfect opportunity to get creative in the kitchen and show off your flipping skills! Whatever your plans for P-Day, Melora has got you covered. With their delicious range of convenient Melora Manuka Honey Squeeze bottles, Pancake Day will be a doddle for you and your loved ones. These Manuka Honey & Date Pancakes with Tahini & Date Nice-cream recipe including the Melora Manuka Squeeze are sure to impress!
Ingredients for Pancakes: 100g rolled oats, ground to create oat flour / 1 ripe banana (approx. 90-100g) / 90ml Unsweetened Almond Milk (can use Oat Milk too) / 1 tbsp Melora Honey & Manuka Squeeze 1 tbsp Apple Cider Vinegar / 1 tsp Vanilla Extract / 2 tsp Baking Powder / 2 Medjool Dates, finely diced
Ingredients for Nice-cream: 1 ripe banana / 1 tbsp Light Tahini / 2 Medjool Dates, finely diced
Toppings – 10g Cocoa Tahini / 10g Dark Chocolate shavings / 1 Caramelised Banana / 1-2 Medjool Dates (optional)
Method for Nice-Cream: – Chop a ripe banana and freeze overnight. The next day, place the frozen banana and tahini into a blender and blend until smooth and creamy. Stir in the chopped dates until evenly distributed. Transfer to a small airtight container and freeze for 6-8 hours, or overnight, to set.
Method for Pancakes: – Grind 100g of oats in a blender. Add in the banana, almond milk, Manuka Lab Honey, apple cider vinegar, vanilla extract & lastly add in the baking powder. Blend for a minute until all the ingredients are combined. Leave the mixture to thicken for 5 minutes. Finally stir in the chopped dates so they are evenly distributed in the pancake mixture.
Spoon a ladle of mixture (enough to give you 6 pancakes in total) onto a non-stick pan. Cook on a low-medium heat for 2-3 minutes on each side until golden brown.
Method for Caramelised Banana: – While the pancakes cook, slice a banana in half lengthways. Sprinkle a little brown sugar or coconut sugar on the inner flesh and place on a non-stick frying pan, inner-flesh side down. Cook for 2-3 minutes on a medium heat until the flesh has caramelised. Create a pancake stack and spoon on some cocoa tahini and a scoop of the nice-cream. Top with the caramelized banana and sprinkle over some dark chocolate shavings. Serve with more medjool dates (optional).
Melora’s new handy squeeze bottles are good enough for your breakfast and dinner table and perfect for adding a natural burst of goodness to your toast, pancakes, desserts and whatever your taste buds desire. The 400g bottles come in a variety of flavours including Honey & Manuka, Honey & Lemon, Honey & Blueberry, Honey & Cherry and Honey & Ginger, all currently 1/3 off £7.99 (Usually £11.99), 400g. The Melora Manuka honey and personal care range is available from www.melora.co.uk.
Holy Moly! The Ultimate Avo Pancake Recipe (credit: Holy Moly Dips)
Whilst a lot of people opt for a sweet pancake option on Pancake Day, Holy Moly has created a delicious savoury recipe option if you’re looking for something different this Shrove Tuesday.
125g Self-Raising Flour
2tbsp Caster Sugar
1tbsp Baking Powder
Pinch of Sea Salt
150ml Almond / Soy Milk
4 tsp Sunflower Oil
To serve: 2 tubs of Holy Moly Original Guacamole / Sprinkle of Chilli Flakes / A sprig of Coriander / A sprinkle of Mixed Nuts (Optional)
Method – Put the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Add the milk and mix with a whisk until smooth.
Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan.
Once the pan is hot, pour a small ladleful of the batter into one side of the pan and spread with the back of the spoon. Make a second pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter.Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown.
Transfer to a plate, top with Holy Moly Guacamole and stack the next pancake, ready for a dollop of guacamole goodness! Sprinkle with warming chilli flakes, chopped mixed nuts and a garnish with coriander! Just before serving, squeeze a dash of fresh lime juice onto your pile of fluffy pancake goodness… and enjoy!