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MIX IT UP! GET CREATIVE IN THE KITCHEN WITH ALDI’S TOP RECIPES FOR PANCAKES WITH A TWIST

Whether you’re after something healthy or want to indulge your savoury tooth, ALDI has all the ingredients you need for a reimagined Pancake Tuesday!

Move over lemon and sugar! This Pancake Tuesday, why not experiment in the kitchen and try something a little different to make it a pancake day to remember? This year, ALDI has gathered four inventive recipes with quirky and unusual toppings for you try at home. 

From healthy yet indulgent Banana Bread Pancakes and Banana and Peanut Butter Vegan Pancakes to savoury favourites like Crispy Duck Pancakes and Eggs Benedict Pancakes, there’s something to suit all taste buds and all family members. Best of all, each recipe can be made using fresh quality ingredients available in ALDI stores nationwide – all at low prices you won’t find anywhere else! 

Flip your Pancake Tuesday traditions on their head and try something new in 2024. See below for full recipes and ingredients lists. 

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 & extra sliced banana to serve

Method

1. 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.
2. Heat a large non-stick frying pan over medium-low heat. Working in batches, brush the pan with melted butter, then add a ¼ cup of batter for each pancake. Cook for 2 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.
3. 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
• ½ Nature’s Pick Cucumber, cut into thin matchsticks
• Solesta Cold Pressed Virgin Rapeseed Oil, for brushing
• 1 tbsp Grandessa Organic Squeezy Honey

Peach sauce 

• 5 Nature’s Pick Plums, halved and stoned
• 50ml Simply Nature Organic Squeezy Agave Syrup
• 1 tbsp Asia Specialities Soy Sauce
• ½ tsp Ready, Set… Cook Chinese 5 Spice

Method

1. Heat oven to 180C/160C fan/gas 4.
2. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.
3. While the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.
4. 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 5-10 mins.
5. 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.
6. 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
• ½ tsp The Pantry Baking Powder
• 2 tbsp Specially Selected Maple Syrup
• 150ml Sweetened Acti Leaf Soya Drink
• 1 tbsp of Solesta Sunflower Oil (for cooking)

Method

1. Mash 1 banana in a bowl using a fork and then beat in 50g of peanut butter and the maple syrup.
2. Add the plain flour and baking powder and then gradually add the soya drink and mix until smooth.
3. Heat a frying pan, grease with a little sunflower oil and pour the mixture into the pan (about 2 tablespoons per pancake).
4. Cook for 2-3 minutes until bubbles appear and then flip, cooking with a spatula for a few more minutes.
5. Serve with the remaining peanut butter and fresh sliced banana.

Eggs Benedict Pancakes

Ingredients

• 200g The Pantry Self-Raising Flour
• 1 tsp The Pantry Baking Powder
• 2 tbsp chopped chives, plus more to serve
• 200ml milk
• 3 eggs
• 25g butter, melted, plus extra for frying

For toppings

• 4 eggs
• 4 slices Specially Selected Thick Cut Wiltshire Cured Ham, halved
• Small handful Nature’s Pick Spinach Leaves

For hollandaise sauce 

• 175g Unsalted Butter
• 50ml The Deli White Wine Vinegar
• 4 Egg Yolks
• 50ml Water
• 1 tsp Ground White Pepper
• Half a fresh Lemon

Method

1. Whisk all of the pancake ingredients together with some seasoning until smooth.
2. Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min.
3. Heat oven to its lowest setting. Stack up the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest. Bring a large pan of water to the boil. Crack each egg into a ramekin, then carefully lower into the water. Poach for 2-3 mins until the whites are set and the yolks are still runny. Drain and repeat with the other eggs. 
4. To make the hollandaise, gently melt the butter and vinegar together in a pan. Place the egg yolks in a liquidiser along with the water and pepper. Blitz the egg yolks and water together for 15 seconds. Bring the butter and vinegar to the boil. Turn on the liquidiser and add the boiling butter and vinegar mix to the egg yolk mixture in a thin stream. It will thicken considerably.
5. Once all in, turn off and pour into a warm bowl or pan, cover with film and leave to set for 5 minutes, stirring occasionally.
6. Taste the sauce and adjust the seasoning, adding a squeeze of lemon juice, keep warm.
7. To serve, stack the pancakes with a layer of hollandaise, the ham and spinach leaves in between them, then top with a poached egg. Spoon over more hollandaise and top with chives and black pepper.

See below for a full list of pancake ingredients available now in 161 ALDI stores nationwide: 

• Ready, Set… Cook Chinese 5 Spice €0.75 (56g) 
• Specially Selected Duck Breast Fillets €6.99 (350g)
• Specially Selected 100% Pure Canadian Maple Syrup €3.49 (250ml)
• Specially Selected Thick Cut Wiltshire Cured Ham €2.99 (150g) 
• The Foodie Market Crunchy Peanut Butter €2.79 (470g) 
• The Juice Company Orange Juice €1.59 (1L) 
• Grandessa Organic Squeezy Honey €2.59 (454g)
• Solesta Cold Pressed Virgin Rapeseed Oil €2.49 (500ml)
• Simply Nature Organic Squeezy Agave Syrup €2.49 (350g)
• Nature’s Pick Bananas €2.15 (6 Pack) 
• Healy’s Farm Irish Medium Free-Range Eggs €1.95 (6 Pack)
• Kilkeely Unsalted Creamery Butter €1.85 (227g) 
• Solesta Sunflower Oil €1.69 (1L) 
• The Pantry Self-Raising Flour €1.59 (2kg)
• The Pantry Plain Flour €1.59 (2kg)
• The Pantry Golden Syrup €1.55 (700g)
• Nature’s Pick Spinach Leaves €1.39 (200g) 
• The Pantry Madagascan Vanilla Extract €1.19 (38ml) 
• Nature’s Pick Plums €1.19 (400g)
• The Deli White Wine Vinegar €1.05 (500ml)
• Clonbawn Irish Fresh Milk €1.05 (1L)
• The Pantry Dark Soft Brown Sugar €0.99 (500g) 
• Nature’s Pick Lemons €0.99 (3 Pack) 
• Asia Specialities Soy Sauce €0.89 (150ml)
• Sweetened Acti Leaf Soya Drink €0.89 (1L)
• Scallions €0.79 (100g) 
• Nature’s Pick Cucumber €0.75
• Ready, Set… Cook! Ground Cinnamon €0.69 (40g) 
• The Pantry Baking Powder €0.59 (170g) 
• Nature’s Pick Ginger €0.55 (125g)