Pancake Day is in our sights. With lent on the way and 40 days of fasting and religious obligations, Shrove Tuesday – also known as Pancake Day – traditionally provides one last opportunity to indulge and eat whatever you want.

One Pancake Image Every Five Seconds

Research from Aldi has found that one pancake image was uploaded to Instagram every five seconds on Pancake Day in 2021. To ensure shoppers are all set for another year of ‘gram-worthy’ treats, Aldi at PE1 is on hand with three brand new, delicious pancake recipes that are guaranteed to be picture perfect.

Their mouth-watering recipes range from sweet to savoury, including seafood and vegan options

For those craving savoury crepes, Aldi’s Vietnamese Pancakes are folded around freshly sautéed prawns. And for shoppers with a sweet tooth, Aldi’s Funfetti Rainbow Pancakes are sweetened with vanilla, while their Vegan Gingerbread Pancakes are smothered in maple syrup. These expertly crafted recipes are sure to impress friends, family and followers alike – what could be batter?

Vietnamese Pancakes

Serves 4

For the batter

  • 130g plain flour
  • 1 tsp 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 (approximately 14g)
  • 3 cloves garlic
  • 1 tsp ginger purée
  • 20ml soy sauce
  • Juice of 1 lime

For the glaze

  • 50ml soy sauce
  • 50ml sweet chilli sauce

Method

  1. Pre-heat the oven to 180°C/Gas Mark 4.
  2. To make the pancakes, wipe, trim and thinly slice the spring onions. Put the flour into a food processor, season with salt and pepper. Add the turmeric and chilli powder and then, with the processor running, add the coconut milk, then crack the eggs one at a time followed by the sliced spring onions and coriander. Process for a couple of minutes.
  3. Heat a little oil in a large frying pan. Divide the batter into four and make four pancakes – keep warm in the oven while you make the filling.
  4. Peel the red onion and slice thinly. Thinly slice the peppers, discard any white pith and seeds. Peel and thinly slice the garlic. Finely chop the chilli – keeping in the seeds. Heat some oil in a wok and fry the peppers, onion, chilli and garlic for 5 minutes, stirring as you cook. Add the drained prawns and fry for another couple of minutes. Add the beansprouts and cook for a further 5 minutes. Add the soy sauce, lime juice and ginger purée and stir well. Divide the mixture between the four pancakes.
  5. For the glaze, mix the soy sauce and sweet chilli sauce together. Serve alongside the pancakes.

Funfetti Rainbow Pancakes

Makes 24

For the pancakes

  • 200g self raising flour
  • 1 tsp baking powder
  • 15g caster sugar
  • 250ml semi skimmed milk
  • 3 medium eggs
  • 1 tsp vanilla essence
  • 5ml each red, green, blue and yellow food colouring
  • 20g sprinkles
  • Sunflower oil

For the sauce

  • 125g icing sugar
  • 1 tsp vanilla essence
  • 125ml evaporated milk
  • Extra sprinkles

Method

  1. To make the batter, mix the eggs, milk, and vanilla essence together in a bowl.
    In another bowl, whisk together the flour, baking powder and sugar. Make a well in the middle of the flour, add the milk mixture gradually, mixing into the flour until you have a smooth batter. Divide the mixture into 4 and colour each one with a different food colour. Add 5g of sprinkles to each and mix.
  2. Grease a non-stick frying pan with some oil and put a teaspoon full of each coloured batter in and swirl to make a round pancake. Cook for a minute or so until set, then flip and cook the other side. Do this with the remaining pancakes until all the batter has been used up – keep the cooked ones warm while you make the sauce.
    Sieve the icing sugar and add the evaporated milk and vanilla essence and whisk until you have a smooth sauce.
  3. Serve the pancakes stacked and drizzled with the sauce and sprinkled with extra sprinkles.

Vegan Gingerbread Pancakes

Makes 16

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

  1. Grate the ginger and then chop as fine as possible. Add this to the flour, cinnamon, sugar and baking powder in a bowl and whisk well. Add the almond milk, cider vinegar and almond butter and whisk well to combine.
  2. Heat a little oil in a non-stick frying pan and cook tablespoons of the batter, swirling slightly to get a round pancake. Keep the pancakes warm will you cook the rest.
    Serve stacked sprinkled with the coconut and drizzled with some maple syrup.

Ingredients for all these pancake recipes are available at Aldi in PE1 and via the Click and Collect service.

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