Pancake Tuesday Recipes March 5th!!!!!! Shrove Tuesday! Here!

31 minutes, 56 seconds Read



Prep and cook time: 20-25mins
Serves: 4


1 x400g tub Nature’s Finest peaches
Coconut oil, for frying
2 eggs
100g flour
1/4 tsp fine sea salt
300ml whole milk
Juice of 1/2 a lemon

To serve

150g yoghurt


To make the pancake batter, place the flour and salt in a large bowl and make a well in the centre.

Add the eggs and milk to the centre of the bowl then whisk well to combine, ensuring there are no lumps of flour left.

Melt a little coconut oil in a non-stick pan, then ladle in enough batter to thinly coat the pan once it has spread out.

Tilt the pan to help the batter spread. Cook on a medium-low heat until golden (2-3 minutes), the flip and cook the other side.

Transfer the pancake to a plate, then repeat until you have used all the batter (you should get around eight pancakes).

Wipe the pan clean, then pour in the juice from the Nature’s Finest peaches and the juice of 1/2 a lemon.

Cook to reduce to a thick syrup. Add the Nature’s Finest peaches and allow the syrup to coat them, then remove from the heat.

Fold the pancakes into quarters, then place on a plate and top with the Nature’s Finest peaches and syrup.

Serve with yoghurt and crushed pecans.

Recipe created by Lucy Burton aka Pudding Lane Blog on behalf of Nature’s Finest.

Potato Pancakes with Apple Butter
Recipe by: Leslie Bonci, RD

Meal prep at its best! Make a batch of potato pancakes and freeze them for easy-to-reheat pre-workout fuel to enjoy throughout the week. Top with apple butter for a sweet addition.

2 packed cups of refrigerated potato shreds
3 Tablespoons crushed cereal (such as Rice Krispies)
1 extra large egg, beaten
1 teaspoon kosher salt
¼ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon grated orange peel
2 Tablespoons canola oil
1 cup apple butter

Prep Time: 20min | Cook Time: 10min

Mix potato shreds, crushed cereal, beaten egg, spices and grated orange peel together in large bowl until well combined.
Heat 2 Tablespoons of the oil in a non-stick skillet. With a small ice cream scoop, about 1-1/2 Tablespoons and drop about 6 scoops into the hot skillet.
Cook pancakes for 2-3 minutes, or until golden brown. Flip and cook for another 2-3 minutes or until golden brown and crisp on other side and transfer to plate to cool. Repeat with remaining potatoes.
Top with a dollop of apple butter and enjoy.

Time Saving Tip:
Make the pancakes ahead and freeze them. Re-heat in the toaster oven as needed.

Customization Options:
Add in shredded carrots for an extra boost of Vitamin A.
Use ground crackers or flour instead of cereal to try a new texture.
Top with pumpkin butter instead of apple butter for a seasonal twist.
Grate your own potatoes instead of using pre-shredded potatoes. Peel and grate two Russet potatoes using a grater or a food processor with a grater attachment.


Pancake Day is well and truly crêping up on us and shoppers batter believe Aldi have the ultimate pancake recipes to tickle everyone’s taste buds.

Whether you’re looking to add a caffeine kick or a vegan twist to your Instagram worthy stack, Aldi has shoppers covered for a flipping delicious Pancake Day.

Insta-Perfect Pink Pancakes

Ingredients: 160g cooked beetroot, 200g The Pantry self-raising flour, 100ml milk, 1tsp The Pantry baking powder, 50ml squeezy honey, 25ml vegetable oil, 1tsp The Pantry vanilla extract, 2 large eggs and 50ml of Aldi’s McQueen Pink Gin (£19.99).

Method: Simply chop up the beetroot and put into a food processor along with the milk, oil, honey, vanilla essence, eggs and Aldi’s McQueen 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 The Pantry plain flour, 120g authentic Greek yoghurt, 2tsp Americano instant coffee, 2 large eggs, 1tsp The Pantry baking powder, pinch of salt, 50ml milk, 25ml vegetable oil, 50g The Pantry caster sugar and 50ml of Aldi’s Bellucci Amaretto (£5.99).

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 The Pantry plain flour, 25g cacao, 2tsp The Pantry baking powder, 250ml almond drink, 35ml melted coconut oil, 35ml Specially Selected maple syrup, 1tsp vanilla essence, pinch of salt and 50ml of Aldi’s Bellucci Crème Caramel Liqueur (£4.69).

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 Bellucci Crème Caramel 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.

Alternatively, if you’re looking for the perfect tipple this Shrove Tuesday, Aldi’s Fairtrade Moscato Rose (£4.49) makes for a vibrant pairing with a traditional lemon and sugar pancake. Aldi’s full range of wine, spirits and ingredients are available nationwide and online now:

Recipe! Banana & Almond Pancakes! From The recently published cookbook, Primal Gourmet! >



American styled pancakes. They’re fluffy, they’re creamy and they’re extremely mouth watering, but they’re also full of sugar and CARB’s, right? Wrong! Well, in this instance anyway! These creamy banana and almond protein pancakes are not only low in CARBS, but they’re also high in protein – making them the perfect post workout breakfast meal, too!

Protein is an essential part of our diet. However, many of us, without knowing it, don’t consume enough of it. Protein is an essential component to almost every cell in our body and our body uses it to help repair and rebuild muscle tissue. On top of that, the body also uses protein to make enzymes, hormones (essential for ladies who may experience hormonal issues), and to build our bones, muscles, skin tissues and blood.

Read the full blog and get the recipe at :-

The recently published cookbook, Primal Gourmet, is packed full of delicious, healthy and beautiful recipes that prove there are healthy ways to avoid those killer sugars and carbs without having to have a bland and tasteless diet. It tells us about all the wonderful health benefits of key ingredients and even offers us advice on which recipes would help with a whole list of common ailments.

More about Steve Bennett and Primal Gourmet –
Owner of Gems TV, among other businesses, a few years ago Steve discovered he was going to be a father again for the seventh time after a big gap and at the age of 50, and wanted to get his health in check. After throwing lots of money and time into getting his hands on every bit of research and knowledge he possibly could, Steve wrote a book based on his findings – Primal Cure. He has since brought out 2 more books, a sky TV channel, a whole range of vitamins, minerals, probiotics etc, a natural skincare range – the list goes on and on.

His latest paperback has been endorsed by leading doctors, nutritionists and health experts and is the foundation of a hard-hitting campaign to help Great Britain get healthy.

Steve is on a mission to re-educate the UK population on three key principles: diet, lifestyle and environment and is donating all proceeds from book sales to The Colourful Life Foundation, providing support to children in disadvantaged areas. As a social enterprise, the Primal Cure movement provides a vitamin or mineral to a malnourished child for every Primal Supplement sold.

Sweet Potato Pancakes
A delicious combination of sweet potato, walnuts and cinnamon, these easy-to-make pancakes are the perfect dish to start your morning right – and get one of your 5-a-day in before lunch!

Serves: 4
Prep time: 25 mins

You’ll need:

2 medium US sweet potatoes
2 tsp. olive oil
360ml milk
2 eggs, beaten
1 tbsp. vanilla extract
150g Greek yoghurt
110g wholegrain flour
1 tsp. baking powder
1 pinch of salt
1 tsp. cinnamon
1 cup of walnuts, roughly chopped
2 tbsp. date syrup


Pre-heat the oven to 175°C.

Use a fork to prick the sweet potatoes. Place into the pre-heated oven for 20 to 30 minutes, or until soft.

Once soft, remove from the oven and set aside until cool enough to touch. Peel off the skin and discard, then place the sweet potatoes into a blender and purée. Set the purée aside to cool.

Mix the sweet potato purée with the oil, then add 120ml of the milk, the eggs, vanilla extract and yoghurt, and mix until smooth. Pour into a large bowl and then add the remaining milk, stirring to mix.

In a second large bowl, mix the flour, baking powder, the salt and cinnamon. Add the liquid and mix, then add the chopped walnuts and stir through.

Place an oiled frying pan over a medium to high heat until hot. For each pancake, place 2 to 3 tablespoons of batter into the pan. Fry for 3 minutes on each side until lightly browned, then remove from the pan and serve with a drizzle of date syrup.

Parma-Maple Breakfast Pancakes

Credit >> Consorzio del Prosciutto di Parma

This is a classic American breakfast, done the Italian way. Simply layer homemade, pancakes with Parma Ham, conference pear and ricotta cheese, and finish with a generous drizzle of Maple syrup. What a perfect way to start the day!
Serves 6

For 12 homemade pancakes:
150g self raising flour
1 tsp baking powder
pinch salt
1 tablespoon caster sugar
1 large egg, lightly beaten
1 x 250g tub Ricotta cheese
2 ripe conference pears
12 slices Parma Ham
Maple syrup, to drizzle

150ml (5 fl oz) milk
2 tbsp melted butter
A few drops of vegetable oil, to grease
First make the pancakes. Sift together the flour, baking powder, salt and sugar into a mixing bowl. Add the egg, milk and melted butter, and whisk together. Leave to stand for 15 minutes.
Place a non-stick frying pan over a medium heat and add a knob of butter to coat the surface of the pan. Drop tablespoons of the pancake batter into the pan and flip over after a couple of minutes, when tiny bubbles start to appear on the batter surface. Leave the pancakes over the heat for a further 1-2 minutes, until both sides are golden brown. Repeat this process until you have 12 medium-sized pancakes.
Layer the pancakes on to six serving plates with ricotta cheese, sliced pear and Parma Ham. Finish with a final slice of Parma Ham and a generous drizzle of Maple syrup.
Cook’s tip: Why not experiment with different combinations of filling for your morning pancakes, try peaches or mango, or even drizzle with runny honey instead of Maple syrup. You can always buy Scotch pancakes to save time, don’t worry – we won’t tell!

Swiss chard pancakes with savoury yogurt and Parma Ham

Credit >> Consorzio del Prosciutto di Parma

Preparation 25 minutes
Cook to taste
For 3-4 servings
135g flour
130g milk
1 level teaspoon of baking powder for savoury pies
4 pinches of salt
1 level teaspoon of turmeric
1 large egg
2 tablespoons of melted butter
parsley and thyme chopped
In addition:
200g thick yogurt
extra virgin olive oil
100g Parma Ham
pepper, salt, butter q.s.

Pancakes: sieve the flour, yeast, salt and pepper in a bowl. Separately, beat together a small amount of milk, the egg, the chopped herbs, the turmeric and melted butter. Add the liquid mixture into the flour mix by whisking with a fork until obtaining a smooth batter. Allow the dough to rest for some minutes. Heat up a non-stick pan on medium heat with a knob of butter. When it melts, pour a small ladleful of batter. Let it cook for some minutes, then flip it and finish cooking. Cook as many pancakes as there is batter.

Yogurt sauce: whip the yogurt to a cream with pepper, salt, 2 spoons of oil and a few thyme leaves.

Serve the pancakes dressed with the yogurt and Parma Ham.

Wholemeal Pancakes Filled with Parma Ham, Ricotta, Rocket and Pesto

Makes 6 Pancakes

Butter, to grease
180g ricotta
50g rocket
30g pine nuts, toasted
3 tbsp pesto
6 slices Parma Ham

Pancake Batter:
1 egg
300ml milk
1 tsp vegetable oil
100g wholemeal plain flour
Salt and cracked black pepper

Blend together the batter ingredients then leave to rest for 30 minutes
Heat a large frying pan and add a little butter to grease the base. Pour small ladles of batter into the pan, tilting it to give a thin yet even layer of batter. Cook for 2-3 minutes until the pancake can easily be turned over. Flip the pancake and continue to cook for a further 2-3 minutes until browned. Repeat to use the remaining mixture
Spread a little ricotta over each pancake the top with rocket leaves, pine nuts, pesto and a slice of Parma Ham

Master chocolatier Paul A Young’s scrumptious Chocolate Pancake Recipe!

Pancake Day is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like. Paul says people should feel free to add any topping they like and recommends blueberries, nuts and sultanas or perhaps his award-winning Salted Caramel sauce.


25g 100% chocolate, grated (Paul uses Guittard’s Baking Bars which can be purchased in Wholefoods)
200g buckwheat flour, or spelt
1 free-range egg
45g light muscovado sugar
350ml milk
2 teaspoons bicarbonate of soda
1 teaspoon vanilla extract
25g unsalted butter, for frying

Pinch of sea salt
250ml dark maple syrup
100g 74% chocolate (Paul used Guittard’s Baking Wafers which can be purchased in Wholefoods)


– Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

– To make the syrup, dissolve the salt in 50ml water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk well until smooth.

– Heat a crêpe pan or non-stick frying pan until quite hot and melt a generous wedge of butter until it sizzles. Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or crêpes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!


Image credit: Anders Schonnemann.

Holy crepe! Forget about pancakes this Pancake Day, there’s a new sweet treat in town!

It’s The York Roast Co’s ‘ChoccyPud Wrap’

The York Kings of Batter are up to their usual tricks as they bring you a Pancake Day treat like you’ve never seen before! Introducing the ‘ChoccyPud Wrap’, a sweet and downright naughty twist on The York Roast Co’s very own internet sensation, the YorkyPud Wrap™, available at all stores from 5th March 2019 until end of April, for £4.95.

Forget about spending hours at home cracking eggs, flipping pancakes and scraping the rogue flippers from the ceiling and instead, get down to any The York Roast Co. store for a mouthful of chocolatey greatness! Available at all five locations in York, Shrewsbury, Salisbury and Chester, these exclusive treats are a Pancake Day innovation like no other! Lovingly created by the team who managed to make Yorkshire Puddings even better than they were before, lashings of chocolate, chunks of gooey brownies, crushed Oreos and a crumbly Flake are all wrapped up in one of their world-famous giant Yorkshire puddings with a dollop of cream.

After creating the YorkyPud Wrap™, the viral food trend that broke the internet (sorry KimK), overtook Trump’s online madness and had hungry bellies making four-hour trips for a taste, family-run The York Roast Co became an internet sensation in 2017 and they aren’t stopping yet. With their tantalising twist on the world-famous roast hybrid, don’t give a flip about traditional pancakes and make your way to their nearest store for this mouthful of Yorky chocolate heaven.

Available from Pancake Day (5th March) until end of April – don’t miss a taste of the ‘ChoccyPud Wrap’.

The York Roast Co.

01904 500 187 |

T: @TheYorkRoastCo | F: TheYorkRoastCo | I: @theyorkroastco


Kindly supplied by Federica Cinosi!
Health Coach & Corporate Wellbeing Consultant


1 tablespoon of olive oil
2 chopped spring onions
2 eggs
2 tablespoons of rice flour
a dash of milk
2 tablespoons of cottage cheese
a handful of baby spinach leaves
salt & pepper to taste

Pour the oil in a pan (9-10 inches diametre) on low heat.

Put all the other ingredients in a bowl and whisk them together for a couple of minutes. Pour the batter in the pan and spread it evenly. Increase to medium heat. After 10 minutes, when the batter has become almost solid but is still soft, serve hot and enjoy!

This pancake is packed with good proteins, and spinach brings vitamins A, E, fibres and Iron. It makes it a nutritious and healthy breakfast.

Del Monte® Gold Pineapple Upside Down Pancakes

Serves: 3-4

1 435g can Del Monte® Gold Pineapple Slices
1 1/2 ripe bananas
100g plain flour
2 tbsp olive oil
400ml milk
½ tsp baking powder

Mash the bananas in a bowl with the baking powder and half of the oil. Slowly mix in the flour and then the milk, stirring well to make a smooth batter.
Use a little oil to grease a large frying pan. Place it on the hob on a medium heat for a minute or so to allow it to heat up.
Place three Del Monte® Gold Pineapple Slices into the frying pan, cook for a minute to allow them to caramelise a little, then cover each with heaped tablespoons of batter to make three small pancakes.
After approximately 3-4 minutes, use a spatula to flip them over carefully and cook for another two minutes on the other side until golden.
Place the pancakes on a plate and serve.
Repeat to use all the Del Monte® Gold Pineapple Slices.

Delicious and Healthy Pancakes

Pancakes are a delicious weekend breakfast treat, but they’re not always the healthiest choice. You’ll love these two recipes from Wendy’s Way to Health, because they’re good for you and they taste great.
Both of these recipes are quick and easy to make, using nutritious ingredients. So you don’t need to feel guilty after scoffing them!
Either of these recipes are a great choice for Pancake Day. Top your pancakes with fruit, maple syrup, and maybe indulge in a little ice cream too. Or if you want to stick to healthier options, try plain Greek yoghurt, or milk kefir.
Wendy developed her post workout pancakes recipe after discovering a basic egg and banana pancake recipe that she wanted to improve.
These pancakes are made with almond meal and flax seed for added protein. They also hold together well when you’re cooking them. If you’ve ever cooked the 2 ingredient pancakes, you know what I’m talking about – they can be kind of messy!
Get this recipe here:

The easy weekend pancakes recipe is made using oats, eggs, banana, milk and yoghurt. You simply throw all of the ingredients into a blender, then cook.
Wendy has a video on the recipe page showing how you can add a handful of raspberries to the batter to turn your pancakes pink!
Here’s where to find the easy weekend pancakes recipe:
You can follow Wendy on Facebook: and Instagram:
Don’t forget to take a photo and share when you make these pancakes, using the hashtag #wendyswaytohealth

Day After Porridge Pancakes with Grilled Honey and Orange Figs

Serves 4


50g Flahavan’s Organic Porridge Oats
250 ml milk
OR 275g leftover porridge and a splash of milk
1 egg
50g plain flour
1 tsp baking powder
4 black figs
Knob of butter
Juice and zest of half an orange
1 tbsp honey
Greek yoghurt


Place the Flahavan’s Organic Porridge Oats in a small pan over a medium heat with 250ml milk and bring to the boil and reduce the temperature to a low heat and continue cooking for around 10-12 minutes until thick and creamy. Leave the porridge overnight covered with some clingfilm.

Whisk the overnight porridge together with a splash of milk and the egg until well combined. Alternatively, you can add the splash of milk and egg to any leftover porridge you may have.

Sift in the flour and baking powder to the porridge and whisk to combine.

Halve the figs and place cut side facing up on a baking tray. Drizzle with the honey and the orange zest and juice. Place under a hot grill and cook for 5-6 minutes or until the figs start to release their juices and collapse.

Melt a knob of butter in a non-stick frying pan and cook spoonfuls of the batter in batches until golden brown on each side. Repeat until all the batter is used up.

Serve the pancakes with the grilled figs and Greek yogurt.




Recipe at :-



Recipe at :-,-Bacon-and-Egg-Pancake-Stack/

Mouth-watering Pancakes

Approximately 24 pancakes

The recipe is available in the Clover SA Food Favourites cookbook, which is filled with great, wholesome and truly South African recipes that will provide you with an omni-sensorial experience. The recipe book has in part been subsidized by Clover because we believe that good food and great memories shouldn’t be limited by price. Also, by purchasing the cookbook, you will be actively helping ladies around South Africa achieve their business dreams through the Clover Mama Afrika project. The project aims to identify women who are already agents of change in their communities and helps train them to become self-sustaining women with skills which then they can use to derive income from, in order to support orphaned and abused children and the elderly and infirm.


500 ml (2 cups) cake flour

10 ml (2 tsp) baking powder

pinch of salt

2 eggs

250 ml (1 cup) CLOVER full-cream milk

250 ml (1 cup) water

5 ml (1 tsp) lemon juice

20 ml (4 tsp) oil

extra oil

cinnamon sugar for serving


Sift the cake flour, baking powder and salt together in a large mixing bowl.
Beat the eggs and add the milk, water, lemon juice and oil. Beat well again.
Pour the egg-and-milk mixture into the flour mixture and stir until smooth.
Heat a frying pan and add just a drop of oil.
Spoon approximately 60 ml (4 tbsp) pancake batter into the frying pan. Wait until the pancake starts to form little bubbles, then pull it away from the sides using an egg lifter. Flip over and bake on the other side.
Keep the pancakes warm on a plate covered with a saucepan lid.
Serve with cinnamon sugar.

Healthy Nutritious and Tasty Pancake Recipe from >>

2 eggs
1 tsp chia seeds
1/2 tsp baking powder
1/2 tsp cinnamon powder
50g oats
1 banana
20g protein powder
40ml water

Women in the Food Industry #WIFI Pancake Day Demonstrations at Cookery School Little Portland Street

The public are invited to join a very special Pancake Day event at Cookery School Little Portland Street – with pancake demos by renowned chefs and cooks followed by a Q&A session and a chance to taste the pancakes.

Celebrating International Women’s Day 2019, the inaugural Women in the Food Industry events will bring together a diverse mix of female food and drink leaders and entrepreneurs to discuss the issues impacting women working in food-related careers in United Kingdom.

On the evening of Tuesday 5th March, Cookery School’s founder, Rosalind Rathouse, will be joined by Anna Hansen MBE of The Modern Pantry, Romy Gill MBE of Romy’s Kitchen, MasterChef 2016 Champion & author of Hassle Free Gluten Free, Jane Devonshire, and Sudi Pigott – author of Flipping Good – Pancakes from Around the World.

After a welcome nibble and glass of fizz, each cook will demonstrate their own favourite pancake recipe inspired by recipes from around the world, followed by a Q&A and everyone who has booked will get chance to taste the pancakes. Everyone will take home a lovely goodie bag.

£20 from each ticket will be donated to Luminary Bakery, a social enterprise that offers skills training, paid employment and a supportive community to help women thrive. This event is open to everyone – including men! Find out more here

The Pancake Day demos are open to anyone working in or interested in the food, drink and hospitality industry. Details at

To find out more, contact Janie Ash at Better with Jam:

Gluten Free Pancakes from :-

Lemon Electronic Scale – RRP £20.00, PROMO £13.33

Available from: Sainsburys (in-store exclusive)

· Large ultra slim glass platform – hygienic and easy to clean

· Easy to read large digit display – size 5.6 x 2.5cm

· Aquatronic function – for measuring liquids in ml or fl.oz

· Add & Weigh ‘zero’ function – allows for measurement of multiple ingredients in the same bowl

· Weigh directly on the platform or weigh with own mixing bowl – suitable for use with most bowls or containers

· Slim design for neat storage

Salter Waterproof Digital Kitchen Scale – RRP £39.99, PROMO £29.99

Available from:, Lakeland, Ocado, John Lewis, Amazon, Ebay

Sounds too good to be true? Well, we’ve cracked it and are proud to present you with the kitchen scale that can join the rest of your dishes in the washing up bowl at the end of the night. The Salter waterproof kitchen scale is IPX7 rated and can be immersed in water up to 1m deep for 30 minutes! Designed with touch sensitive buttons, the entire surface is smooth and simple to clean. This stylish kitchen accessory features a sleek black design, curved edges and a sealed battery compartment. The ‘add and weigh’ function allows you to weigh multiple ingredients in the same bowl! Simply press the ‘Tare’ button to reset the scale to zero and only measure the next ingredient you add in. Our Aquatronic feature also lets you measure liquids without the need for a measuring jug, simply change the unit on the scale to ml or fl.oz and let the scale work its magic. Suitable for all water based liquids (including milk, stock, cream. wine etc), there are no excuses for not trying out that new ice cream recipe.

Waterproof (IPX7) kitchen scale – perfect for washing up!

Large LED displays imperial or metric measurements
Add & weigh function lets you measure multiple ingredients in the same bowl
Aquatronic feature measures liquids in ml or fl.oz
Weigh ingredients directly on the scale or in your own bowl!

Salter Cook Interactive Bluetooth Kitchen Scale and Thermometer Bundle, RRP £69.99, promo £59.99

The perfect gift set for newbie cooks, this bundle includes the Salter Cook Bluetooth Pro Kitchen Scale and the Salter Cook Bluetooth Thermometer. With a sleek and modern design, both items add a modern touch to any kitchen with the ability to connect to your chosen mobile device. Connect to the Salter Cook app to set targets direct from the recipe and see measurements on your smartphone or tablet. And if you’re stuck for inspiration whilst out shopping, all your favourite recipes and ingredients lists are available at your fingertips in the Salter Cook app.

Fruity Teff Pancakes


160g (1 cup) Lovegrass Teff Pancake & Waffle Mix
270ml (just over 1 cup) milk or plant alternative
50ml (4 tbsp) vegetable oil or melted butter
Seasonal fruit of your choice

Makes approximately 13 x 8cm pancakes


1. Take 160g (1 cup) of the Pancake & Waffle Mix.

2. Tip into a bowl, add 270ml (just over 1 cup) of milk or plant alternative and 50ml (4 tbsp) of fat of your choice.

3. Stir to combine into smooth batter and rest for 3 minutes. The batter will thicken to the required consistency during this time.


1. Heat a non-stick frying pan on medium heat then add a teaspoon of oil.

2. Drop a large tablespoon of the batter per pancake into the pan, spacing the pancakes well apart.

3. As soon as bubbles appear and the bottom starts to brown, flip the pancake to cook until puffed and golden brown.

4. Serve with your favourite toppings – we love them with fresh fruit and a big drizzle of maple syrup


To make beautifully fluffy pancakes keep the heat at medium at all times. This prevents the pancakes from cooking too quickly on the outside and produces a soft and fluffy inside. The way pancakes should be!

Teff Pancake and Waffle Mix

What is Teff?:

Ethiopian Habesha Teff is a naturally gluten free grain that’s packed with vitamins, minerals, fibre, protein and is the only grain known to contain significant amounts of Vitamin C. it’s also high in prebiotic fibre, an especially key benefit for IBS sufferers.

What is Lovegrass Ethiopia Pancake and Waffle mix?

The Teff grain has been ground down into flour and mixed with organic coconut sugar, free range egg white powder and gluten free baking powder to create a mix that can be used to create fluffy American-style pancakes or golden brown waffles.

This mix offers a delicious, gluten free and nutritionally packed alternative to regular pancakes or waffles.

We’re on a mission to spread the Teff love…
Lovegrass Ethiopia was born from a mission to share the benefits and uniqueness of Ethiopian Teff with the rest of the world. In doing so, we work directly with local farmers to create a market that pays them a fair price, enabling them to invest and grow their own small businesses, while also sharing their amazing stories.


£4.49 per 320g bag

Available at:

Planet Organic


As Nature Intended


T: @thelovegrass

I: @lovegrass_ethiopia

Berrilicious Oat Pancakes

(From Alpro)

Serves: 2
Prep Time: 15 mins (plus 30 minutes resting the batter)

Go Big on Plants with a plant-fueled pancake stack on 7th March for Plant Power Day 2019; blitzing Alpro Oat Unsweetened drink with mixed berries for the berrilicious breakfast of your dreams.

1 tbsp. ground flaxseed
140g plain flour
½ tsp. salt
270ml Alpro Oat Unsweetened drink
1 tbsp. vegan butter
250g mixed frozen berries
1 tbsp. maple syrup

Alpro Plain Unsweetened Big Pot to serve.


Place the flaxseed in a small bowl with 3 tbsp. hot water and whisk together. Put to one side for 5 minutes to gel together.
Whisk together the flour, salt, ground flaxseed and Alpro Oat Unsweetened until perfectly smooth.
Rest the batter for 30 minutes. When you come to use the batter you may need to add a splash more Alpro Oat Unsweetened to loosen a little until you have a good consistency.
Add the frozen berries to a medium sized sauce pan and heat through until hot and thawed. Add in the maple syrup and blitz with a stick blender until smooth.
Heat a little of the vegan butter in a non-stick pancake pan over a medium heat. When the pan is hot add in a ladleful of the batter, swirling to coat the pan and cook for 2 minutes or until the pancake can be loosened and flipped to cook the other side for 30 seconds. Continue with the remaining batter.
Serve the pancake with a drizzle of the warmed berry sauce and a dollop of Alpro Plain Unsweetened Big Pot.

Crêpes Traditionelle
(Serves 4)

If you’re looking for a gluten-free option for Shrove Tuesday but still want to impress friends and family then this simple yet delicious savoury recipe is guaranteed to do so. The toasted cheese, smoky ham and the subtle sweetness of fig are a perfect marriage on top of a buckwheat French crêpe. If gluten isn’t a problem then this recipe is equally as tasty using traditional French crêpes. Bon appétit!

4 French crêpes, buckwheat or traditional
225g soft, fresh goat’s cheese
6 tbsp Bonne Maman Fig Conserve
8 thin slices Bayonne ham
125g Comté cheese, coarsely grated
4 sweet pickled onions or cornichons finely sliced
About 50g soft leaves such as baby spinach, rocket or pea shoots

Spread the crêpes with the soft cheese. Spoon the fig conserve on top and spread evenly.
Top with a slice of ham, a sprinkling of grated cheese, a little pickled onion and a handful of baby leaves.
Roll or fold the crêpes and enjoy cold or warmed through in a hot oven for 5 minutes.
To make a buckwheat batter simply whisk together 160g buckwheat flour, 65g plain flour, 2 eggs, 600ml milk and a large pinch of salt. Cover and leave overnight before making crêpes in the usual way.
If serving the crêpes warm, try adding a small, softly fried egg on top.

Crêpes St Marie
(Serves 4)

Be transported to an exotic destination for Pancake Day when making Crêpes St Marie recipe by Bonne Maman. A fruity dessert, including sweet mangoes and pineapple teamed with rum-laced Salted Caramel yoghurt and zesty lime to give these traditional crêpes a tropical flavour. Délicieux!

1 perfectly ripe mango, peeled, stoned and sliced
1 kiwi fruit, peeled and sliced
¼ ripe pineapple, peeled, cored and sliced
100g small seedless black grapes, halved
Finely grated zest and juice of 1 small lime
4 tbsp Bonne Maman Salted Caramel
1 tbsp dark rum
500 g tub Greek strained yoghurt
4 traditional French crêpes
1 tbsp toasted coconut flakes

Mix together all the prepared fruit and add the lime juice with about half the lime zest.
Fold the Salted Caramel and rum into the Greek yoghurt and spread about half the mixture over the crêpes then fold into quarters.
Spoon the lime-soaked fruits over the crêpes, sprinkle with the toasted coconut flakes, remaining lime zest and serve with the remaining caramel yoghurt.
If you don’t want to use rum add a clear apple juice to the caramel.

Crêpes Suzette
(Serves 4)

If you’re looking to mix it up for Pancake Day this year then we recommend this simple Crêpes Suzette recipe. The 1960’s dessert is back in fashion – and it is easy to understand why. The winning mix of delicate crêpes and boozy citrus sauce, using Bonne Maman Bitter Orange Marmalade is simply delicious, and easy to make at home with this quick recipe – no flambéing required!

8 traditional French crépes
8 tbsp Bonne Maman Bitter Orange Marmalade
Finely shredded or grated zest and juice of 1 lemon
3-4 tbsp Grand Marnier
50g chilled unsalted butter, diced
Icing sugar, to dust

First make your crêpes and keep to one side.
In a medium frying pan, mix together the marmalade with the lemon zest, juice, Grand Marnier and 4 tbsp cold water.
Heat gently over a low heat until the marmalade has melted, then bubble for 1-2 mins until the mixture turns a light toffee colour.
Lower the heat and add the butter to the pan, a few pieces at a time, swirling it into the citrus mixture. Bubble for 1-2 mins until glossy.
Fold the crêpes into quarters and slide them into the pan, spooning over the sauce. Heat through for 1 min before serving with a dusting of icing sugar.
Try adding a scoop of vanilla ice cream to each serving.



Prep and cook time: 20-25mins
Serves: 4


1 x400g tub Nature’s Finest peaches
Coconut oil, for frying
2 eggs
100g flour
1/4 tsp fine sea salt
300ml whole milk
Juice of 1/2 a lemon

To serve

150g yoghurt


To make the pancake batter, place the flour and salt in a large bowl and make a well in the centre.

Add the eggs and milk to the centre of the bowl then whisk well to combine, ensuring there are no lumps of flour left.

Melt a little coconut oil in a non-stick pan, then ladle in enough batter to thinly coat the pan once it has spread out.

Tilt the pan to help the batter spread. Cook on a medium-low heat until golden (2-3 minutes), the flip and cook the other side.

Transfer the pancake to a plate, then repeat until you have used all the batter (you should get around eight pancakes).

Wipe the pan clean, then pour in the juice from the Nature’s Finest peaches and the juice of 1/2 a lemon.

Cook to reduce to a thick syrup. Add the Nature’s Finest peaches and allow the syrup to coat them, then remove from the heat.

Fold the pancakes into quarters, then place on a plate and top with the Nature’s Finest peaches and syrup.

Serve with yoghurt and crushed pecans.

Recipe created by Lucy Burton aka Pudding Lane Blog on behalf of Nature’s Finest.

Similar Posts