{"id":666415,"date":"2022-03-01T10:15:06","date_gmt":"2022-03-01T10:15:06","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=666415"},"modified":"2022-03-08T12:02:31","modified_gmt":"2022-03-08T12:02:31","slug":"pancake-tues-special-feature","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/pancake-tues-special-feature\/","title":{"rendered":"Pancake Tues Special Feature !"},"content":{"rendered":"

Gosh! Filled Vegan Pancakes with Saut\u00e9ed Mushrooms & Cheese<\/h3>\n

(thanks to @bethantomo for Gosh for this recipe)<\/p>\n

\"\"
\n(Serves 2)
\nIngredients:
\nFor the Pancakes:
\n\u2022 75g Plain Flour (can be GF)
\n\u2022 Pinch of Salt
\n\u2022 130ml Milk (we use Pea Protein Milk)
\n\u2022 1 tbsp Coconut Oil
\nFor the filling:
\n\u2022 3x Gosh! Sweetcorn & Quinoa Bites (halved)
\n\u2022 6 Chestnut Mushrooms (thinly sliced)
\n\u2022 1 clove Garlic (crushed)
\n\u2022 2x handfuls Spinach (chopped)
\n\u2022 40g Vegan Cheese (grated)
\n\u2022 1 tbsp Olive Oil
\nFor the side salad:
\n\u2022 2x handfuls of Mixed Salad Leaves
\n\u2022 8 Cherry Tomatoes
\n\u2022 Drizzle of Olive oil
\n\u2022 Squeeze of Lemon
\nMethod:
\n1. Start making your pancake batter by placing the Flour into a jug with a pinch of Salt & slowly whisking through all of the Milk until you have a thin, pourable consistency
\n2. Place 2x pans on the hob & heat to a medium heat
\n3. In one of the pans place 1\/4 tbsp of the Coconut Oil & heat through
\n4. Pour half of your mixture into the pan and swirl around to cover the surface, leave to cook through for 2\/3 minutes
\n5. Meanwhile, add 1 tbsp of Olive Oil to the second pan, add the half Garlic and Mushrooms & place in the pan to saut\u00e9
\n6. After your pancake is cooked on one side, flip it over and cook for a further 2 minutes
\n7. Place the half Spinach in the mushroom mix to wilt, then remove from the heat
\n8. Sprinkle half of the Vegan Cheese, spoon the saut\u00e9ed mushrooms onto half of the pancake and finish with 3x halves of the Gosh! Bites, fold over and press down with a spatula to close
\n9. Cook for 1 more minute before removing and placing on a plate with your side salad
\n10. Crack some pepper on top to serve!
\n11. Repeat for second serve<\/p>\n

Webbox, dog nutrition experts have pulled together some tips for making pup-friendly pancakes. <\/strong><\/p>\n

Bone app\u00e9tit: Expert tips for making pup-friendly pancakes<\/strong><\/p>\n

\"\"<\/p>\n

Pancakes are a tasty treat, and your family is no doubt looking forward to celebrating Pancake Day with some delicious pancake creations. There’s no reason the whole family can’t get involved with the celebrations either, including your pets.
\nYour furry friends don\u2019t need to be left out. By making a few simple tweaks to your usual pancake recipe, you can make pup-friendly versions that your pets can tuck into this Pancake Day. Here, pet food specialists Webbox share their expert tips for making homemade pancakes for your pooch.
\nSwitch up your recipe
\nNone of the ingredients in your usual pancake batter are particularly unsafe for dogs. Flour, eggs, and milk are all safe for them to eat in small amounts, but some dogs may be lactose intolerant, which means pancakes with milk could irritate their digestive system. Generally, the plainer you make your pancakes the better, so you may want to switch up the milk with the same measurement of water or oat milk to keep your pancakes safe for your furry friends.
\nFollow this recipe for fool-proof pancakes your pup will love:
\n\u2022 50g plain or wholemeal flour
\n\u2022 1 egg
\n\u2022 50g water or oat milk
\nWhisk all your ingredients together in a bowl, then add a small spoonful to a non-stick frying pan with a little oil. Fry the pancake over a medium heat for a couple of minutes each side. When each side is golden brown, remove the pancake from a pan and leave it to cool before serving it to your dog. While they may be impatient to tuck into their tasty treat, leaving their pancake to cool completely before serving it to them ensures they won’t burn their tongue.
\nTry out some fun shapes
\nIf you want to add a little flair to your pooch’s pancakes, why not try out some fun shapes? Simply pour your pancake batter into a squeeze bottle and use it to draw a shape in the pan. Alternatively, you can use a metal or silicone cookie cutter to shape your pancakes \u2014 just place the cookie cutter into the pan and pour the batter inside until it just covers the base. Dog-themed shapes, such as bones and pawprints, will add an extra special touch.
\nAvoid dangerous toppings
\nOnce you’ve got the basics down, it’s now time for the fun bit: toppings! However, many of our favourite pancake toppings can be toxic to dogs. These include:
\n\u2022 Golden syrup
\n\u2022 Honey
\n\u2022 Chocolate
\n\u2022 Nuts
\n\u2022 Raisins
\n\u2022 Cream
\n\u2022 Butter
\n\u2022 Xylitol
\nBut don\u2019t worry, you can still create tasty pancakes for your four-legged friends while avoiding these ingredients. Chopped fruits and veggies can add a touch of healthy sweetness, while xylitol-free peanut butter or your dog’s favourite biscuits or jelly-based treats are perfect for this special occasion. You could even mash up a banana and add it to your batter to make delicious fruity pancakes for your pet. For savoury versions, opt for spinach, cottage cheese, chicken, or ham.
\nAs always, be mindful of any allergies your dog may have when serving up their pancakes. If you’re not sure if your dog has allergies, then it’s best to keep their pancakes as plain as possible.
\nControl their portions
\nPancakes can be a tasty treat, but they’re also high in fat and carbohydrates so they’re not the healthiest option for your dog. They’re best in small amounts to keep your pup in optimum health. Feeding them one or two small pancakes this Pancake Day won’t make too much of a difference and is a great way of involving them in the fun, but make sure to adjust the amount of dog food you give them and avoid making it a regular habit.
\n“Who doesn\u2019t look forward to Pancake Day? If your pooch often gives you puppy dog eyes while you’re cooking up your pancakes, then why not make them their own mini versions?
\n“As a dog owner, you’re no doubt extremely conscious of what your dog is eating, but many people don’t realise that pancakes are actually safe for dogs to eat with a few very simple swaps. Whip up a small batch of pup-friendly pancakes, add some dog-friendly toppings, and get the whole family involved in the celebrations. Cooking their pancakes in fun dog-themed shapes will make for some great photos too!
\n“As with any treat, just make sure you’re only feeding your dog pancakes in very small amounts and in moderation. And be sure to give them their ordinary dog food, albeit it in a smaller portion, so they’re still getting their daily nutrients.”
\n\u2014 Emma Herring from Webbox<\/p>\n

Primula has put together some quick, quirky and tasty pancake recipes to try on Shrove Tuesday.<\/strong><\/p>\n

American Pancakes<\/strong><\/p>\n

\"\"<\/p>\n

Ingredients
\n\u2022 350ml milk
\n\u2022 2 eggs
\n\u2022 200g plain flour
\n\u2022 2 tsp baking powder
\n\u2022 1 tsp sugar
\n\u2022 Vegetable oil
\nTo serve:
\n\u2022 Streaky bacon, cooked
\n\u2022 Blueberries
\n\u2022 Honey
\n\u2022 Primula Cheese
\nMethod
\n1. Whisk the milk and eggs in a jug and set aside.
\n2. Add the flour, sugar and baking powder to a bowl with a pinch of salt and combine. Gradually pour in the milk and egg mixture and beat well.
\n3. Add a ladle of the pancake batter to a pan on a high heat with a little vegetable oil. Cook until bubbles form then flip the pancake over and cook on the other side until golden.
\n4. When cooked, spread each pancake with cheese and stack. Top the stack with streaky bacon, a drizzle of honey and a handful of blueberries.<\/p>\n

Cheese & Sweetcorn Pancakes<\/strong><\/p>\n


\nIngredients
\n\u2022 1 cup plain flour
\n\u2022 1 tsp sugar
\n\u2022 1 heaped tsp baking powder
\n\u2022 \u00bc tsp baking soda
\n\u2022 Pinch of salt
\n\u2022 200ml milk
\n\u2022 1 large egg
\n\u2022 3 tbsp vegetable oil
\n\u2022 1 small tin sweetcorn, drained well
\n\u2022 3 spring onions, finely sliced
\n\u2022 75g Primula Cheese
\n\u2022 Handful of parsley, chopped
\nMethod<\/p>\n

1. Whisk together the oil, milk and egg.
\n2. Add the flour, sugar, baking powder and baking soda until blended.
\n3. Stir the sweetcorn and spring onions into the batter.
\n4. Add in spreadable cheese in pea-sized lumps and stir carefully to avoid blending the cheese into the batter.
\n5. Dollop 2 tbsp per pancake into a frying pan over a medium heat with a little vegetable oil.
\n6. Cook until well-browned on one side. When the top starts to bubble, flip the pancake and leave until cooked through.
\n7. Dress with a spoonful of spreadable cheese and a sprinkling of chopped parsley.
\n8. Serve hot.<\/p>\n

Delicious, brand new pancake toppers and recipes from The Groovy Food Company<\/h3>\n

Groovy\u2019s products (available in many popular supermarkets and retailers) use the finest organic ingredients, so not only will the adults be able to enjoy their pancakes guilt free, but they can use in the children\u2019s pancakes too, knowing they\u2019re not overloading them with refined or processed products.<\/p>\n

The idea of eating pancakes on Shrove Tuesday has been around for more than 1,000 years and it\u2019s thought that a whopping 117m pancakes are consumed in the UK on the day. So, with this incredibly popular day approaching on March 1st, The Groovy Food Company wants the UK to celebrate in style at home this Pancake Day.<\/p>\n

Light Amber & Mild Agave Nectar RRP \u00a32.50, 250ML<\/strong><\/p>\n

\"\"
\nAvailable at Waitrose, Sainsbury\u2019s, Ocado, Holland and Barrett and Amazon
\nThis light amber & mild agave nectar is a tongue-jinglingly delicious, sweeter than a honey-bee\u2019s breakfast, 100% organic, natural fat-free sweetener. Where you would have previously used sugar or syrup on our pancakes, you can now use agave. What’s more it has 25% less calories gram for gram, than refined sugar, also being 1.5 times sweeter. So to achive the same sweetness, 50% less calories are used. With its naturally low GI, it provides slow and steady energy release, as opposed to refined sugars which can cause frantic high and exhausting lows.
\nEvery bottle contains 50% recycled plastic and is fully recyclable.<\/p>\n

Rich & Dark Agave Nectar RRP \u00a32.50, 250ML<\/strong><\/p>\n


\nAvailable at Ocado, Holland and Barrett, Amazon and Waitrose
\nThis rich & dark agave nectar is a smooth, maple-like syrup, which is delectably sweet, 100% organic and fat-free. Dark and tempting, it\u2019s too good to resist and is a great substitute for sugar or maple syrup.
\nAs above, it also has 25% less calories gram for gram, than refined sugar, also being 1.5 times sweeter. So to achive the same sweetness 50% less calories are used. With its naturally low GI, it provides slow and steady energy release, as opposed to refined sugars which can cause frantic high and exhausting lows.
\nEvery bottle contains 50% recycled plastic and is fully recyclable.<\/p>\n

Organic Agave Chocolate Sauce, RRP \u00a33.49, 250 ML<\/strong><\/p>\n


\nAvailable at Ocado and Amazon.
\nSqueeze, Drizzle. Mix. Deliciously smooth, our organic agave chocolate sauce is perfect for pancakes and much more.
\nEvery bottle contains 50% recycled plastic and is fully recyclable.<\/p>\n

Organic Acacia Honey, RRP: \u00a33.49, 340G<\/strong><\/p>\n


\nAvailable at Tesco and Ocado
\nOrganic Acacia Honey. A fine mild honey, deliciously sweet and soft in flavour. Translucently golden in colour. Sustainably harvested from organic certified forests. Suitable for vegetarians.
\nEvery bottle contains 30% recycled plastic and is fully recyclable.<\/p>\n

The Groovy Food Company<\/strong> also have Organic Agave Nectar available in caramel, orange, cinnamon, maple, toffee, vanilla, blueberry and chocolate orange.<\/p>\n

Honey is also available in orange blossom, brazillian wildflower, fine blossom and Mexican wildflower.<\/p>\n

Pancake recipes:<\/strong><\/p>\n

The Groovy Food Company Chocolate Coconut Banana Pancakes<\/strong><\/p>\n


\n\u2022 Servings \u2013 6
\n\u2022 Preparation time \u2013 20 minutes
\n\u2022 Cooking time \u2013 20 minutes<\/p>\n

Ingredients:
\nFor the pancakes:
\n\u2022 3 tbsp. The Groovy Food Company Coconut Flour
\n\u2022 1 large banana, mashed
\n\u2022 4 large eggs, beaten
\n\u2022 2 tsp. raw cacao powder or cocoa powder
\n\u2022 1 tsp. vanilla bean paste or 1 vanilla pod, deseeded
\n\u2022 2 tbsp. The Groovy Food Company Coconut Oil, melted
\n\u2022 pinch of salt<\/p>\n

For the garnish:
\n\u2022 2 bananas, sliced
\n\u2022 2 handfuls raw coconut chips, toasted
\n\u2022 50g dark chocolate shavings
\n\u2022 The Groovy Food Company Agave Nectar Light Amber and Mild<\/p>\n

Method:
\n1. Put all the ingredients except for the coconut oil into a bowl and blend together with a hand stick blender.
\n2. Melt the coconut oil on a gentle heat and put into a separate bowl.
\n3. Heat your pancake or frying pan over a medium heat and take a square of kitchen roll, dab it into the oil and then wipe your pancake or frying pan with the oil.
\n4. Once the oil is hot, take \u00be ladle of the pancake mixture and pour into the pancake pan.
\n5. Cook until golden brown on the underside (approx. 1 minute), then flip over and cook until golden brown on the other side (about 30 seconds).
\n6. Once you\u2019ve cooked all 6 pancakes, stack them back on top of each other in a set of 3 to warm through in the hot pan and flip over to warm the other side.
\n7. Serve warm with a drizzle of agave nectar, sliced bananas, toasted coconut chips and chocolate shavings on top.<\/p>\n

The Groovy Food Company Gigi Erskine\u2019s Vietnamese Pancakes with Prawns<\/strong>
\n
\n\u2022 Servings \u2013 2
\n\u2022 Preparation time \u2013 5 minutes
\n\u2022 Cooking time \u2013 10 minutes<\/p>\n

Ingredients:
\nFilling:
\n2 tbsp The Groovy Food Company Organic Virgin Coconut Oil
\n12 raw prawns, peeled and deveined, and halved length ways
\n1 onion thinly sliced
\n1 tbsp oyster sauce
\n100g bean sprouts
\nhead of romaine lettuce separated into leaves
\nhandful of Thai basil leaves
\nhandful of coriander, leaves picked
\nhandful of mint leaves
\n\u00bd carrot peeled and cut into matchsticks<\/p>\n

Nuoc Cham Sauce:
\n2 red Thai bird\u2019s eye chillies, deseeded if you prefer
\njuice of 2-3 limes
\n2 tbsp fish sauce
\n2 tbsp The Groovy Food Company Organic Coconut Sugar
\n1 tbsp rehydrated tamarind paste<\/p>\n

Pancake:
\n1 tbsp The Groovy Food Company Organic Coconut Flour
\n2 tbsp rice flour
\n\u00bd tsp ground turmeric
\n200ml coconut milk
\n\u00bd tsp salt
\n1 tbsp finely sliced spring onion
\n4 free range egg whites
\nThe Groovy Food Company Organic Virgin Coconut Oil for frying<\/p>\n

Method:
\n1. First make the pancake batter. In a food processor, mix together the flours, turmeric, coconut milk, salt, and egg whites, and blitz until smooth.
\n2. Stir in the spring onions, and set to one side.
\n3. For the Nuoc Cham sauce, mix together the chillis, lime juice, fish sauce, coconut sugar and tamarind paste in a bowl, and set to one side.
\n4. In a small nonstick frying pan, heat 1 tablespoon of the organic virgin coconut oil over a medium heat until very hot.
\n5. Add the onions and fry for 1 minute, followed by the prawns and carrots, and stir fry for a further 2-3 minutes.
\n6. Next stir through the oyster sauce, soy sauce and bean sprouts. Remove from the heat and spoon out onto a plate.
\n7. Return the pan to heat, adding a teaspoon of oil. Ladle the pancake batter into the pan, tilting to spread evenly, and cook until the pancake is just starting to crisp.
\n8. Add half the prawn mixture to the pan, cover, and cook for a further 2 minutes, until the underside of the pancake is crisp.
\n9. Fold the pancake in half and cook for a further two minutes, until the outside of the pancake is crisp and the inside is soft but cooked.
\n10. Transfer to a plate. Repeat with the remaining batter and filling.
\n11. To serve, cut the pancake into slices, bundle it into a lettuce leaf and wrap with some extra herbs. Dip into the sauce and scoff!<\/p>\n

The Groovy Food Company Breakfast Pancakes with Bacon and Avocado<\/strong><\/p>\n


\n\u2022 Servings \u2013 6
\n\u2022 Preparation time \u2013 10 minutes
\n\u2022 Cooking time \u2013 20 minutes<\/p>\n

Ingredients:
\n\u2022 1 tbsp The Groovy Food Company Amber and Mild Agave Nectar
\n\u2022 150g self-raising flour
\n\u2022 \u00bd tsp cream of tartar
\n\u2022 2 large, free-range eggs, separated
\n\u2022 125ml natural yoghurt
\n\u2022 16 rashers streaky bacon
\n\u2022 2 avocadoes, sliced
\n\u2022 2-3 tbsp The Groovy Food Company Agave Nectar Rich and Dark
\n\u2022 The Groovy Food Company Organic Cooking Spray with Virgin Coconut Oil<\/p>\n

Method:
\n1. Sift the flour into a bowl with the cream of tartar and add the caster sugar.
\n2. Make a well in the centre, add the egg yolks and dollop in the yoghurt.
\n3. Mix gradually together to form a thick batter.
\n4. Set aside whilst you get the bacon ready.
\n5. Heat your grill to high and cook the bacon for 5-6 minutes, turning, until golden and crispy, set aside under a piece of foil to keep warm.
\n6. Once the bacon is nearly cooked, whip the egg whites in a clean bowl to soft peaks. Fold into the pancake batter.
\n7. Heat a large non-stick frying pan and spray with a little coconut oil spray, so it forms a very thin layer. Drop heaped tablespoons of the batter into the pan and cook for 2 minutes until set and golden on the bottom (you can peek at them to check) then flip over and cook for a further 1-2 mins.
\n8. Transfer to a plate to keep warm and cook the rest of the pancakes, adding more coconut oil if you need to.
\n9. To serve, pile up stacks of pancakes scattered with avocado wedges and strips of crispy bacon. Drizzle with the dark agave and serve immediately.<\/p>\n

Plantain Courgette Pancake with Smoked Salmon & Beetroot Salsa<\/strong><\/p>\n

<\/p>\n

\u2022 Servings \u2013 2
\n\u2022 Preparation time \u2013 15 minutes
\n\u2022 Cooking time \u2013 12 minutes<\/p>\n

Ingredients:
\n\u2022 2 Large Plantains, Very Ripe with Black Skin, Mashed
\n\u2022 2 Large Eggs
\n\u2022 60g The Groovy Food Company Organic Coconut Flour
\n\u2022 1 Courgette, Grated
\n\u2022 2 tbsp. The Groovy Company Organic Coconut Oil (for Frying)
\n\u2022 Sea Salt
\n\u2022 White Pepper<\/p>\n

For the Topping:
\n\u2022 2 Avocadoes, Sliced
\n\u2022 250g Smoked Salmon<\/p>\n

For the Salsa:
\n\u2022 4 Cooked Beetroot, Roughly Chopped
\n\u2022 3 tbsp. Cr\u00e8me Fraiche
\n\u2022 A Handful of Dill, Chopped
\n\u2022 Sea Salt
\n\u2022 Black Pepper<\/p>\n

To Garnish:
\n\u2022 Dill<\/p>\n

Method:
\n1. Peel and mash the plantain until smooth then add the eggs and combine together.
\n2. Add the coconut flour, sea salt, white pepper and mix together.
\n3. Grate the courgette and add it to the plantain mixture.
\n4. Roll the mixture into a ball then divide the mixture into 8 equal sized balls.
\n5. Set aside for 10 minutes.
\n6. To make the salsa, chop your beetroot add sea salt, black pepper, cr\u00e8me fraiche, chopped dill and mix together.
\n7. Slice the avocado and form into a rosette.
\n8. Heat your frying pan (22cm) on a high heat and add 2 tbsp. of coconut oil then lower to a medium heat.
\n9. Flatten the ball mixtures into a pattie about 1cm thick and place in the frying pan, you should be able to fit 4 pancakes into one frying pan.
\n10. Turn over the pancakes after 1 minute, the underside should be a golden brown colour, and cook for a further 1 minute before turn over again.
\n11. Cook for a further 2 minutes before turning over again, keeping the heat on medium.
\n12. To serve, place 2 pancakes on top of each other, top with the avocado rosette (or sliced avocado) and smoked salmon on the side with a spoonful of beetroot salsa.<\/p>\n

Gizzi Erskine\u2019s Coconut Salted Caramel Pancakes<\/strong><\/p>\n

<\/p>\n

\u2022 Servings \u2013 8
\n\u2022 Preparation time \u2013 45 minutes
\n\u2022 Cooking time \u2013 15 minutes<\/p>\n

Ingredients:<\/p>\n

Pancakes:
\n\u2022 110g plain flour
\n\u2022 A pinch of salt
\n\u2022 A pinch of sugar
\n\u2022 1 free range egg
\n\u2022 1 free range egg yolk
\n\u2022 \u00bd pint milk
\n\u2022 2 tbsp The Groovy Food Company Organic Virgin Coconut Oil<\/p>\n

Salted Caramel Topping:
\n\u2022 Makes 500ml
\n\u2022 320g The Groovy Food Company Organic Coconut Sugar
\n\u2022 30ml water
\n\u2022 250ml coconut cream
\n\u2022 120g The Groovy Food Company Organic Virgin Coconut Oil
\n\u2022 Seeds from 1 vanilla pod
\n\u2022 \u00bd tsp sea salt<\/p>\n

Method:
\n1. Put the flour, salt and sugar into a mixing bowl.
\n2. Gradually whisk in the egg, egg yolk and milk until smooth and combined.
\n3. Cover with cling film and leave to rest in the fridge for 30 minutes.
\n4. Heat a pancake\/crepe pan to a medium heat. (Make sure the pan it fairly hot before spooning in the batter otherwise you will get thick rubbery pancakes).
\n5. Dip a piece of kitchen paper into the oil and wipe around the pan.
\n6. Ladle in one ladleful of the batter into the pan and swirl it round making sure it coats the bottom.
\n7. Pour any excess batter back into the bowl and fry the pancake for 30 seconds to 1 minute. (The pancake should be nicely golden on its base).
\n8. Carefully flip it over and finish cooking the pancake for a further 30 seconds. (This side will have small brown blisters on it).
\n9. Slide the pancake onto a plate and repeat with the rest of the batter.<\/p>\n

Coconut Salted Caramel Topping:
\n1. Put the sugar and water in a large saucepan and melt over a low heat, stirring gently.
\n2. Bring up the temperature and bring the sugar syrup to the boil. (Do not stir now as this will cause crystals to appear.)
\n3. The sugar syrup will slowly turn into a caramel. (It is a medium mahogany colour with normal sugar but coconut sugar is already dark so you need to wait for it to thicken slightly and until the room smells of caramel.)
\n4. Quickly, but carefully pour in the coconut cream and beat it back to a smooth texture as the cold cream will make the caramel seize.
\n5. Beat in the organic virgin coconut oil, vanilla and salt and when smooth and combined.
\n6. Transfer to a jam jar or two to cool.
\n7. Spread the inside of your crepe with a good 2 tablespoons of the salted caramel to serve.<\/p>\n

Additional Serving Suggestion:
\nTo build the pancakes fill with 2 tbsp of the coconut caramel, \u00bd sliced banana and a really good grating of dark chocolate and fold. Serve with whipped or ice cream, which helps cut through the caramel.<\/p>\n

Mr Organic\u2019s Chocolate and Hazelnut Spread<\/strong> is a delicious blend of rich cocoa with toasted hazelnuts grown in northern Lazio, Italy, the spread is also dairy, gluten and palm oil free \u2013 why not use it to top your Pancakes with slices of banana!<\/p>\n

\"\"<\/p>\n

Known in baking circles as the flour that\u2019s tried and trusted by Britain\u2019s best artisan and trade bakers right through to home cooks, the Carr\u2019s range of flours and bread mixes have been giving bakers confidence for nearly 200 years!<\/p>\n

Carr\u2019s versatile,<\/strong> store cupboard staple, Plain Flour is a necessity for making fantastic pancakes this Pancake Day.<\/p>\n

<\/p>\n

FLIPPIN\u2019 BRILLIANT CHARITY CHALLENGE TO HELP FOOD POVERTY<\/h3>\n

\"\"<\/p>\n

\u2022 DR. OETKER BAKING (@DROETKERBAKES) PARTNERS WITH FARESHARE TO LAUNCH #TRIPLEFLIP INSTAGRAM CHALLENGE
\n\u2022 AHEAD OF SHROVE TUESDAY, THE EXPERT BAKING BRAND SHARE FIVE STEPS FOR THE PERFECT PANCAKE<\/p>\n

Pancake Day can not only taste delicious, but can also spread joy and do some good this year thanks to a partnership between charity FareShare and Dr. Oetker Baking.<\/p>\n

The food redistribution charity and expert baking brand have teamed up to launch the #TripleFlip challenge, which aims to raise much needed funds to support vulnerable families across the country. To participate in the challenge, all people need to do is:<\/p>\n

1) Post a video or photo to Instagram Stories flipping a pancake three times
\n2) Tag three friends to do the same
\n3) Donate what you can to FareShare using the donate sticker on Instagram Stories<\/p>\n

Dr. Oetker Baking has enlisted a batch of famous faces to start things off, with Strictly\u2019s Gorka Marquez and Great British Bake Off\u2019s Crystelle Pereira each having some flipping fun and nominating three friends to do the same.<\/p>\n

Dr. Oetker Baking sells popular pancake mixes all year long, although they\u2019re especially popular in the run up to and during Shrove Tuesday. The brand also offers a range of decorations and baking ingredients to make your pancakes extra tasty, including chocolate chips, sprinkles and a variety of flavours and extracts so whatever your topping of choice, there\u2019s an option available.<\/p>\n

Now considered one of the biggest baking events of the year, Pancake Day has been celebrated for centuries in Britain. The tradition of eating pancakes on Shrove Tuesday comes from the need to use up leftovers and reduce food waste before fasting began for Lent.<\/p>\n

Jen Brown, at Dr. Oetker Baking, said: \u201cWe\u2019re so happy to relaunch this campaign with Fareshare on board again after a successful pilot last year.We hope to inspire people to #TripleFlip over pancake week. And, don\u2019t forget to fill your delicious creations with some sweet treats, our favourites are sprinkles and chocolate chips.\u201d<\/p>\n

Lindsay Boswell, CEO at FareShare said; \u201cWe\u2019re very thankful for Dr. Oetker and its customers for helping us support families facing food insecurity and reducing food waste through the #TRIPLEFLIP challenge. By donating just \u00a34, FareShare are able to redistribute 16 meals across our network of over 10,500 charities across the UK. Making pancakes is also a brilliant way to save food from going to waste, by using up leftovers such those overripe bananas or leftover veggies.\u201d<\/p>\n

The #TripleFlip campaign runs throughout pancake week from the 22nd February to 1st March. Tag three friends in a video or picture of yourself on Instagram stories and use the direct donate button button to give as much as you can to FareShare \u2013 SIMPLE!<\/p>\n

TOP 5 TIPS FOR THE PERFECT FLIP
\n1. Brush the base of your pancake pan with oil, this stops your pancakes from sticking but makes sure there isn\u2019t too much oil in the pan so it splatters.
\n2. Use a ladle to add your mixture to the pan to help you achieve even sized pancakes as you add the same amount of mixture each time.
\n3. Loosen your pancake in the pan using a spatula before flipping, this will help it easily flip over.
\n4. Using a nice light pan is best for flipping pancakes as it gives you more control and you can flip one handed if you\u2019re feeling confident.
\n5. Keep your pancakes warm in the oven whilst you make the whole batch, pop a sheet of greaseproof in between each one to stop them sticking together.<\/p>\n

Anna Gaze, food writer and blogger at Cuisinefiend: baking and cooking, recipes and tips, classics and twists.<\/strong><\/p>\n

Savoury pancakes are the best and that means you can have them for dinner on Pancake Tuesday, instead of only dessert.
\nMy family and friends\u2019 favourite filling is spinach and blue cheese. You can find the recipe on my blog together with a completely fool proof pancake batter recipe. It also makes you feel a bit better about noshing four or five of those \u2013 after all, you\u2019re eating one of your five-a-day in each pancake\u2026<\/p>\n

Contact: Anna Gaze
\nEmail: cuisinefiend.info@gmail.com<\/p>\n

Anna Gaze, food writer and blogger at Cuisinefiend: baking and cooking, recipes and tips, classics and twists.<\/p>\n

Two Plaid Aprons<\/strong><\/p>\n

Pancake Tuesday Ideas<\/strong><\/p>\n

Mei and Kyong, bloggers and recipe developers behind their food blog, Two Plaid Aprons. Thier blog focuses on mainly Asian recipes.<\/p>\n

They love pancakes! It’s usually their weekend go-to brunch item. And below are a couple of pancake ideas that you may like. They are not traditional pancakes, but rather the trendy ones known as Japanese \/ souffl\u00e9 pancakes.<\/p>\n

Their texture is light and airy, almost like sponge cakes.<\/p>\n

Japanese jiggly souffle pancake:
\ntwoplaidaprons.com\/jiggly-japanese-souffle-pancakes\/<\/p>\n

One egg matcha souffle pancake:
\ntwoplaidaprons.com\/one-egg-matcha-souffle-pancake\/<\/p>\n

twoplaidaprons.com\/jiggly-japanese-souffle-pancakes\/<\/p>\n

This pancake idea is not their own, but they love it nonetheless! Perfect for people who also bake sourdough breads.<\/p>\n

Sourdough discard pancakes by The Perfect Loaf:
\nwww.theperfectloaf.com\/my-top-3-leftover-sourdough-starter-recipes\/<\/p>\n

From Julia Bobak, Content Creator at HomeGrounds.<\/strong><\/p>\n

For Pancake Tuesday, why not make the best pancake recipe you’ll ever try? You can add in whatever “extras” you enjoy most to spice up your pancake, but honestly, this recipe is so awesome that you’ll enjoy them just as much plain as you will with added extras.<\/p>\n

Ingredients:
\n1 cup milk
\n2 tablespoons white vinegar
\n1 cup all-purpose flour
\n2 tablespoons white sugar
\n1 teaspoon baking powder
\n1\/2 teaspoon baking soda
\n1\/2 teaspoon salt
\n1 egg
\n2 tablespoons butter, melted
\ncooking spray<\/p>\n

Directions:
\n1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour.”<\/p>\n

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bow. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.<\/p>\n

3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1\/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.<\/p>\n

Enjoy!<\/p>\n

Julia Bobak
\nContent Creator
\nHome Grounds<\/p>\n

“Who doesn’t love pancakes?<\/strong> They’re so easy to make and have so many possibilities that they’re hard to beat for all-time best breakfast (and lunch and dinner) food. I mean, there’s an entire restaurant chain dedicated to the glory of the pancake. My favorite recipe can easily be adjusted to accommodate whatever add-ins you’d like in your fluffy cakes of heaven.<\/p>\n

Ingredients:<\/p>\n

2 cups flour
\n1\/2 teaspoon salt
\n3 tablespoons sugar
\n3 teaspoons baking powder
\n1 teaspoon baking soda<\/p>\n

Mix dry ingredients in one bowl, set aside.<\/p>\n

In a separate bowl, mix:<\/p>\n

2 cups buttermilk (or milk if you don’t have buttermilk)
\n3 eggs
\n1 teaspoon vanilla
\n1 stick of melted butter<\/p>\n

Mix the dry ingredients into the wet ingredients and mix until well combined. The batter should be smooth and without lumps.<\/p>\n

This will quickly become your favorite pancake recipe!”<\/p>\n

From >>> James Green, Owner, Build A Head Big Heads<\/p>\n

Lucky Charms cereal is the perfect breakfast for a special occasion. <\/strong><\/p>\n

But what about when there’s no occasion? That’s when you make Lucky Charms pancakes! These fluffy pancakes are topped with marshmallows and drizzled with sweet syrup.<\/p>\n

mamasonabudget.com\/lucky-charms-pancakes\/<\/p>\n

There’s no need to choose between breakfast and dessert when you can have red velvet pancakes. These fluffy flapjacks are full of flavor, and they’re perfect for a special occasion or a weekend breakfast treat. Try them out this weekend – you’ll love them!<\/p>\n

mamasonabudget.com\/red-velvet-pancakes\/<\/p>\n

Pancake Day: Delicious recipes with added health benefits<\/h3>\n

\"\"<\/p>\n

Pancake Day is just around the corner, and what’s not to love? It’s a day dedicated to devouring delicious pancakes!<\/p>\n

It\u2019s an indulgent celebration, with toppings galore and a slight competitive nature to who can gobble the most pancakes! But this year there is no need to fear as Benecol, the leading cholesterol-lowering food brand, is here to help with delicious recipes that have added health benefits.<\/p>\n

Simply start by using Benecol Buttery Spread in your american-style batter or end by topping your pancake off with a spoonful of scrumptious Strawberry Yoghurt from Benecol. Enjoy the best of both worlds by making small swaps towards a healthy happy heart without missing out on the fun.<\/p>\n

Recipes below so that you can give them a go!<\/p>\n

American pancakes (Serves 4)<\/p>\n

Mouth watering fluffy american-style pancakes for all the family to enjoy.<\/p>\n

Pancakes (Serves 3)<\/p>\n

Traditional-style pancakes, perfect for adding your toppings of choice.<\/p>\n

For the cherry on the cake (or pancake) add a dollop of Benecol Strawberry-Cherry Yogurt or Raspberry-Peach flavoured yoghurt to your pancakes. These are low in fat, one of your \u20185 a day\u2019 and packed full of unique plant stanols, helping lower your cholesterol in just two to three weeks. A guilt-free swap to put a smile on your face this Pancake Day.<\/p>\n

There are plenty more recipes featured on Benecol\u2019s website. The Benecol products needed for these recipes are included below.<\/p>\n

Buttery Taste spread, RRP \u00a33.90 – Buttery Taste, olive or light spread, come in tubs of 250 or 500g. High in plant stanols this spread is suitable for vegetarians and all your baking or spreading needs.<\/p>\n

Benecol Strawberry-Cherry Yogurt, RRP \u00a32.50 – Bursting with flavour, these thick and creamy yoghurts come in packs of four with two truly delicious flavours; Strawberry-Cherry or Raspberry-Peach.<\/p>\n

JAZZ™ Apple Crepe Cake w ith Meringue<\/strong><\/p>\n

\"\"<\/p>\n

Ingredients(Serves 10)
\n3 eggs
\n250ml (1 cup) milk
\n160ml (\u2154 cup) soda water
\n185g (1\u00bc cups) plain flour
\n\u00bd tsp fine salt
\n1 tsp natural vanilla extract
\n430g (1\u00bd cups) caster sugar
\ncook
\ning oil spray, for frying
\n9 JAZZ
\n™
\napples (1\u00bd kg), peeled and chopped
\n120g unsalted butter
\n250ml (1 cup) water
\n4 egg whites
\n\u00bd tsp cream of tartar
\nMethod
\n:<\/p>\n

Combine the eggs, milk, soda water, flour, salt, vanilla and 30g (2 Tbsp) caster sugar in a large bowl and whisk until smooth. Cover with cling film, then set aside for 1 hour. Strain through a fine sieve.<\/p>\n

Set a large non-stick frying pan over a moderate heat and sprinkle with cooking oil spray. Add a small ladle of the batter at a time, swirling to coat the bottom of the pan evenly, then
\ncook gently for 2 minutes each side, then set aside to cool. The batter will make 12 crepes.<\/p>\n

Put the apples, butter and 110g (\u00bd cup) sugar in a large saucepan and cook over a moderateheat for 10 minutes. Add 125ml (\u00bd cup) water, then simmer for 30 minutes, until well-softened, thenmash roughly with a fork.<\/p>\n

Pour the egg whites and cream of tartar into the bowl of an electric mixer fitted with thewhisk attachment. Cook the remaining sugar and water in a saucepan over a high heat, brushingdown the sides regularly with a damp brush, until the syrup reaches 119C. At this point a drop ofthe syrup will form a hard ball if placed in a glass of cold water.<\/p>\n

When the syrup is nearly ready begin beating the egg whites\u2013they will need to be at softpeaks with thesyrup is hot. With the motor running, add the syrup in a steady stream and beat untilcold.<\/p>\n

Place a crepe on a large plate then top with some of the apple mixture. Repeat until all the crepes and apple mixture are used up, finishing with a crepe. Pipe themeringue on top, then scorchlightly under a hot grill or with a kitchen blowtorch.<\/p>\n","protected":false},"excerpt":{"rendered":"

Gosh! Filled Vegan Pancakes with Saut\u00e9ed Mushrooms & Cheese (thanks to @bethantomo for Gosh for this recipe) (Serves 2) Ingredients: For the Pancakes: \u2022 75g Plain Flour (can be GF) \u2022 Pinch of Salt \u2022 130ml Milk (we use Pea Protein Milk) \u2022 1 tbsp Coconut Oil For the filling: \u2022 3x Gosh! Sweetcorn & […]<\/p>\n","protected":false},"author":5,"featured_media":666416,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-666415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ulster-rugby"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/666415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=666415"}],"version-history":[{"count":9,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/666415\/revisions"}],"predecessor-version":[{"id":666786,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/666415\/revisions\/666786"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/666416"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=666415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=666415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=666415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}