Pancake Day 2022: Alternative recipes to try this Shrove Tuesday

A controversial thought: we only bother to make pancakes once a year because they aren’t actually that exciting to eat.

Think about it – how often do you make a lemon and sugar topped pancake?

This year, why not try an alternative recipe that’s either visually delightful (for your Instagram grid) or is an entirely different flavour – such as a savoury combination.

Aldi has shared three recipes to update your pancake game, with a rainbow recipe, a Vietnamese prawn one, and a vegan gingerbread option.

Here’s how to make them:

Rainbow pancake recipe

Makes 24 

Prep time – 15 mins  

Cook time – 15 mins  

Ingredients:

For the pancakes

  • 200g Self Raising Flour  
  • 1tsp Baking Powder  
  • 15g Caster Sugar  
  • 250ml Semi Skimmed Milk  
  • 3 Medium Eggs  
  • 1tsp Vanilla Essence  
  • 5ml each Red, Green, Blue and Yellow Food Colouring  
  • 20g Sprinkles  
  • Sunflower Oil  

For the sauce

  • 125g Icing Sugar  
  • 1tsp Vanilla Essence  
  • 125ml Evaporated Milk  
  • Extra Sprinkles  

Method: 

Vietnamese pancake recipe

Serves 4 

Prep time – 20 mins  

Cook time – 20 mins  

Ingredients:

For the batter

  • 130g Plain Flour  
  • 1tsp Turmeric  
  • 300ml Reduced Fat Coconut Milk  
  • 3 Medium Eggs  
  • 2 Spring Onions  
  • 1 flat tsp Chilli Powder  
  • 5g Chopped Coriander  
  • Sea Salt and White Pepper 
  • Sunflower Oil  

For the filling

  • 1 x 250g pack Specially Selected Peeled Raw Argentinian Prawns, defrosted and drained  
  • 300g Beansprouts  
  • 1 Large Red Onion  
  • 1 Yellow Pepper  
  • 1 Green Pepper  
  • 1 Red Chilli, approx. 14g  
  • 3 cloves Garlic  
  • 1tsp Ginger Purée  
  • 20ml Soy Sauce  
  • Juice of 1 Lime  

For the glaze

  • 50ml Soy Sauce  
  • 50ml Sweet Chilli Sauce  

Method:

Vegan gingerbread pancake recipe

Makes 16 

Prep time – 5 mins  

Cook time – 10 mins  

Ingredients:

For the batter

  • 130g Plain Flour  
  • 30g Caster Sugar 
  • 25ml Apple Cider Vinegar   
  • 25g Fresh Peeled Ginger  
  • ½ tsp Ground Cinnamon  
  • 1 tsp Baking Powder  
  • 250ml Unsweetened Almond Milk  
  • 25g Almond Butter  
  • Sunflower Oil  

To finish

  • 25g Desiccated Coconut  
  • Maple Syrup  

Method: 

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