If Pancake Tuesday has left you hungry for more pancakey goodness, there is a whole world of variety to explore when it comes to this easy-to-make treat.
Whether sweet or savoury, pancakes are the perfect way to sate your hunger, and can be a tasty snack or a satisfying main meal.
Aldi has gathered some inventive recipes with quirky and unusual toppings for you to try at home.
• Banana bread pancakes
Ingredients
300g The Pantry Plain Flour
3 tsp The Pantry Baking Powder
250ml milk
2 ripe bananas
1 egg
80g The Pantry Dark Soft Brown Sugar
2 tsp The Pantry Vanilla Extract
1 tsp Ready, Set… Cook! Ground Cinnamon
50g Kilkeely Unsalted Creamery Butter, melted, plus extra to brush the pan
The Pantry Golden Syrup, roasted hazelnuts and extra sliced banana to serve
Method
For the pancake batter, place all the ingredients except the golden syrup, hazelnuts and extra banana, in a blender. Add a pinch of salt and whiz until smooth.
Heat a large non-stick frying pan over medium-low heat.
Working in batches, brush the pan with melted butter, then add a quarter cup of batter for each pancake. Cook for two minutes or until small bubbles form on the surface, then flip and cook for a further minute. Remove from the pan and keep warm. Repeat with remaining pancake batter.
Serve pancakes warm with golden syrup, hazelnuts and extra sliced banana.
• Crispy duck pancakes
Ingredients
2 Specially Selected Duck Breasts (170g each )
1 tsp Ready, Set… Cook Chinese 5 Spice
12 small spring onions, shredded
150g The Pantry Plain Flour
Half a Nature’s Pick Cucumber, cut into thin matchsticks
Solesta Cold Pressed Virgin Rapeseed Oil, for brushing
1 tbsp Grandessa Organic Squeezy Honey
For the peach sauce
5 Nature’s Pick Plums, halved and stoned
50ml Simply Nature Organic Squeezy Agave Syrup
1 tbsp Asia Specialities Soy Sauce
0.5 tsp Ready, Set… Cook Chinese 5 Spice
Method
Heat the oven to 180C/160C fan/gas 4.
Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25 to 30 minutes until bronzed. Cool for 10 minutes, then shred the meat and finely slice the skin.
While the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 minutes or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.
While the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for five to 10 minutes. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.
Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.
• Banana and peanut butter vegan pancakes
Ingredients
1 ripe banana (plus extra to serve )
50g The Foodie Market Whole Nut Crunchy Peanut Butter (plus extra to serve )
100g The Pantry Plain Flour
0.5 tsp The Pantry Baking Powder
2 tbsp Specially Selected Maple Syrup
150ml Sweetened Acti Leaf Soya Drink
1 tbsp Solesta Sunflower Oil (for cooking )
Method
Mash one banana in a bowl using a fork and then beat in 50g of peanut butter and the maple syrup. Add the plain flour and baking powder, and then gradually add the soya drink and mix until smooth.
Heat a frying pan, grease with a little sunflower oil and pour the mixture into the pan (about two tablespoons per pancake ). Cook for two to three minutes until bubbles appear and then flip, cooking with a spatula for a few more minutes.
Serve with the remaining peanut butter and fresh sliced banana.
