{"id":687545,"date":"2025-03-03T19:44:08","date_gmt":"2025-03-03T19:44:08","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=687545"},"modified":"2025-03-04T16:29:30","modified_gmt":"2025-03-04T16:29:30","slug":"pancake-tuesday-ideas-enjoy","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/pancake-tuesday-ideas-enjoy\/","title":{"rendered":"Pancake Tuesday Ideas! Enjoy!"},"content":{"rendered":"

Low-Calorie High-Protein Pancakes by Claudia Kwayosa<\/strong><\/p>\n

Ingredients<\/p>\n

50g almond flour<\/p>\n

1 scoop vanilla protein powder<\/p>\n

2 large egg whites<\/p>\n

50ml unsweetened almond milk<\/p>\n

\u00bc tsp baking powder<\/p>\n

\u00bc tsp salt<\/p>\n

1 tsp vanilla extract (optional)<\/p>\n

1 tbsp mild olive oil<\/p>\n

Method<\/p>\n

1. In a bowl, whisk together the almond flour, protein powder, baking powder, and salt. In a separate bowl, whisk the egg whites and almond milk until frothy. Add the vanilla extract if using. Gradually pour the wet ingredients into the dry ingredients and mix until just combined.<\/p>\n

2. Let the batter rest for about 5 minutes to allow the ingredients to combine well.<\/p>\n

3. Heat \u00bd tbsp of the oil in a stainless steel frying pan over medium heat. Using a ladle, pour about 2-3 tbsp of the batter into the pan. Cook for about 2-3 minutes until bubbles appear on the surface and the edges start to dry. Flip and cook for an additional 1-2 minutes until golden brown.<\/p>\n

Serve the pancakes warm with your choice of toppings, such as fresh berries or a drizzle of low-calorie syrup.
\nBest wishes.
\nClaudia Kwayosa – Psychologist, Fitness Expert
\nCompany: Chosgo
\nPersonal Bio: chosgohearing.com\/pages\/claudia-kwayosa
\nWebsite : chosgohearing.com<\/p>\n

Primula has teamed up with celebrity chef, Ian Haste, to reveal the nation’s most unusual food combinations and cheesy delights, as voted for by the British public.<\/strong><\/p>\n

From cheese paired with chocolate to cheese over pancakes and bananas, the recipes have been created to encourage Brits to experiment more
\nwith their cooking, embracing ‘culinary creativity’ wherever possible to find delightful, yet unconventional recipes for the family to
\nenjoy.<\/p>\n

The voted-for recipes have been brought to life in a completely free Cookbook.<\/p>\n

Squeezy Chocolate Crumpets<\/p>\n

Ingredients<\/p>\n

* 1 tbsp cocoa powder or hot chocolate
\n* 400ml whole milk
\n* 1 tbsp dried yeast
\n* 280g strong white bread flour
\n* 1\/2 tsp bicarbonate of soda
\n* 4 crumpet rings
\n* Neutral oil
\n* Primula Original Cheese<\/p>\n

Method<\/p>\n

* Mix the crumpet batter ingredients together in a bowl and get a flat, non-stick, oiled pan up to a medium heat.
\n* Grease the crumpet rings and place them on the pan. Gently pour in the batter mix into each ring, and cook slowly for 3-4 minutes before turning them over and repeating.
\n* Serve with a spread of Primula Original Cheese.<\/p>\n

————————-<\/p>\n

Chorizo Mac & Squeeze<\/p>\n

Ingredients<\/p>\n

* 200g macaroni
\n* 1 tsp olive oil
\n* 70g butter, melted
\n* 1 brown onion, finely chopped
\n* 6 chopped sage leaves
\n* 120g chorizo, cubed
\n* 250g spinach
\n* 140g Primula Original Cheese
\n* 60g mixed leaves and rocket
\n* 2 tbsp balsamic glaze<\/p>\n

Method<\/p>\n

* Add the macaroni to a pan of seasoned boiling water and cook for 8 minutes or until soft.
\n* Add olive oil and the sage leaves to a hot frying pan. Allow to crisp and take out and leave to the side.
\n* To the oil, add the onions with the chorizo. Cook until the chorizo is crispy and brown and the onions are golden and soft (usually 6-8 minutes), then add the spinach and allow to wilt.
\n* Crumble the sage leaves into the pan and mix.
\n* To a large dish, add the chorizo, onion, spinach mixture, and macaroni. Mix together well and then squeeze in 140g of Primula Original Cheese.
\n* Serve with salad leaves and balsamic glaze.<\/p>\n

————————-<\/p>\n

Squeezy Jalape\u00f1o Cheesy Chicken Ramen Noodles<\/p>\n

Ingredients<\/p>\n

* 60g Primula Cheese ‘n’ Jalape\u00f1o
\n* 1 chicken breast, sliced
\n* 1 tsp vegetable oil
\n* 2 packs ramen noodles
\n* 1 lime
\n* 2 spring onions, finely chopped (include green part)
\n* 10g coriander
\n* 1 red chili, sliced
\n* 1 clove garlic, sliced
\n* 1 tsp chili powder
\n* 1 tsp garlic powder
\n* 1 tbsp soy sauce
\n* 1 tbsp honey
\n* 1 egg<\/p>\n

Method<\/p>\n

* Add the sliced chicken, garlic, chili powder, garlic powder, honey, and soy sauce to a mixing bowl and combine. Allow to marinate
\nfor at least 30 minutes.
\n* Add the ramen to seasoned boiling water and cook until soft.
\n* Fry the chicken mixture with the oil in a hot frying pan.
\n* Drain the ramen noodles and add them to the chicken pan, stirring well.
\n* Cook the egg by boiling for 5 minutes, before draining and placing it in ice water. Peel and halve.
\n* To serve, add the noodles to the bowl and squeeze over the Primula Cheese & Jalape\u00f1o. Garnish with chopped spring onions, coriander, and red chili slices before adding the egg on top.<\/p>\n

————————-<\/p>\n

Squeezy Dutch Baby Pancakes<\/p>\n

Ingredients<\/p>\n

* 175g plain flour
\n* 300ml milk
\n* 4 eggs
\n* 4 tbsp vegetable oil
\n* 2 bananas
\n* 2 tbsp honey
\n* 20g pecans
\n* 90g Primula Original Cheese
\n* Icing sugar<\/p>\n

Method<\/p>\n

* For the pancake batter, add the flour, milk, eggs, and Primula Original Cheese to a bowl and whisk until smooth.
\n* Halve the bananas and drizzle with half the honey.
\n* Add the vegetable oil to a deep cast-iron pan and place it in the oven to heat.
\n* Once hot, take the pan out of the oven and pour in the batter mix, then lay the bananas face up randomly around the batter.
\n* Put the pan back into the oven and cook for a further 20 minutes until risen and golden.
\n* Scatter with pecans, drizzle with the remaining honey, and dust with icing sugar.
\n* Top with a final squeeze of Primula Original Cheese.<\/p>\n

————————-<\/p>\n

‘Big Tac’ – Smashed Squeezeburger Tacos<\/p>\n

Ingredients<\/p>\n

* 4 mini wraps
\n* 1\/2 iceberg lettuce
\n* 250g beef mince (5-10% fat)
\n* 70g Primula Cheese & Ham
\n* 2 tbsp American mustard
\n* 1 tsp vegetable oil
\n* 4 gherkins, 3 finely chopped, 1 sliced
\n* 1\/2 red onion, 1\/4 finely chopped, 1\/4 in rings
\n* 1 tbsp sugar
\n* 1\/2 tbsp salt
\n* 3 tbsp tomato ketchup
\n* 2 tbsp mayonnaise
\n* 1\/2 tsp garlic
\n* 1 tsp paprika<\/p>\n

Method<\/p>\n

* Add the sliced onion to a bowl with the sugar, red wine vinegar, and salt. Mix and leave to pickle.
\n* To a bowl, add the minced beef and season with salt and pepper, then roll the minced beef into four equal-sized balls.
\n* Lay the wraps on the work surface and put one mince ball on each one, then cover the wrap, but leave the edges free.
\n* To a mixing bowl, add a serving of American mustard, finely chopped gherkin, chopped onion, ketchup, mayonnaise, garlic, onion
\npowder, and paprika. Mix well.
\n* To a hot flat pan, add a little oil and add the wrap meat side down. Cook for 3-4 minutes until brown and caramelised – repeat the process with all four.
\n* Spread the Big Tac sauce over the burger meat, top with the finely chopped gherkins and pickled red onions, along with the Primula Cheese & Ham, and serve.<\/p>\n

It’s Pancake Day on the 4 March so get prepared with the best pans from GreenPan:<\/strong><\/p>\n

The GreenPan Copenhagen Pancake Pan, 28cm RRP \u00a368 – has a healthy Thermolon(tm) Infinity Pro PFAS-free ceramic non-stick coating
\nenhanced with a layer of diamond crystals for intensive daily use, Scratchguard(tm) technology to make the coating more durable and metal
\nutensil safe, and a brushed stainless steel riveted handle which contrasts with the black finish. Guarantees even heat distribution on
\nall stovetops, including induction, and oven safe up to 220\u00b0C.<\/p>\n

The GreenPan Barcelona Pro Pancake Pan in 24cm RRP \u00a380 and 28cm RRP \u00a385 – has the latest Thermolon(tm) PFAS-free Infinite8 ceramic
\nnon-stick coating with diamond crystals, Scratchguard(tm) technology, rivet-less interior (to avoid trapped food) and a Pro-Tec reinforced
\nrim which won’t chip if tapped with a spoon The BalancePro(tm) base stays perfectly flat when heated (which means less fat is required)
\nand the timeless pitch black design contrasts elegantly with the cast stainless steel handle.<\/p>\n

The GreenPan range is available from greenpan.co.uk, John Lewis and hartsofstur.com<\/p>\n

It’s Fibre February! 🎉 Boost your fibre intake with these three delicious, easy-to-make recipes packed with goodness.<\/strong><\/p>\n

Fibre plays a key role in keeping your digestive system happy by feeding the good bacteria in your gut. Plus, it can help lower the
\nrisk of chronic diseases like heart disease, stroke, bowel cancer, and Type 2 diabetes.<\/p>\n

Yet, in the UK, we only get around 18g of fibre a day–far below the recommended 30g. Let’s change that with tasty, fibre-filled Apple & Blackberry Crumble Bars, No Knead Airfryer Bread and Flatbreads with tasty high fibre toppings. 🌱💪<\/p>\n

High Fibre Flatbreads<\/p>\n

Serves 6<\/p>\n

_ _<\/p>\n

Prep time: 10 mins<\/p>\n

Cook time: 20 mins<\/p>\n

_ _<\/p>\n

Ingredients<\/p>\n

For the flatbreads (36g of fibre in total, 6g \/ flatbread)<\/p>\n

200g wholemeal flour<\/p>\n

1.5 tsp baking powder<\/p>\n

225g Greek style yoghurt<\/p>\n

80g mixed seeds (pumpkin\/sunflower\/sesame) + extra for topping<\/p>\n

High fibre toppings:<\/p>\n

Hummus<\/p>\n

Cooked spinach<\/p>\n

Cooked mushrooms<\/p>\n

Avocado<\/p>\n

Crispy chickpeas<\/p>\n

Equipment<\/p>\n

Large mixing bowl<\/p>\n

Fork<\/p>\n

Rolling pin<\/p>\n

Frying pan<\/p>\n

Scales<\/p>\n

Method<\/p>\n

* In the large mixing bowl, combine the wholemeal flour, baking powder, yoghurt and 80g mixed seeds to form a dough.
\n* Tip out onto a lightly floured surface and knead for a few minutes until the dough is smooth. It may get a bit sticky so add a little more flour if needed.
\n* Divide the dough into 6 equal portions (approx 80g each) and roll each one out into a flat circular shape (approx 20cm in diameter).
\n* Place the frying pan over a medium heat and cook the flatbreads one at a time. Leave on the first side for about 1.5 minutes before
\nflipping to cook the other side for a further minute ensuring that they don’t burn.
\n* Pile the cooked flatbreads up on a plate and cover with a tea towel to keep warm and soft.
\n* Top your flatbread with fibrous toppings of your choice and enjoy.<\/p>\n

Credit Line: Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: www.fabflour.co.uk\/easy-peasy-baking\/ or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.<\/p>\n

Apple & Blackberry Crumble Bars<\/p>\n

Makes 8 bars<\/p>\n

Prep time: 15 mins | Cook time: 35-40 mins<\/p>\n

Can also be made with frozen raspberries, or other fruit of your choice!<\/p>\n

Ingredients<\/p>\n

* 1 Bramley cooking apple, peeled, cored and cut into small cubes (approx. 100g)
\n* 150g frozen blackberries
\n* 100g oats
\n* 200g light brown sugar + 1 tbsp for filling
\n* 250g plain flour + 1 tbsp for filling
\n* 1 egg
\n* 125g unsalted butter, melted
\n* \u00bd tsp mixed spice (optional)<\/p>\n

Equipment<\/p>\n

* 20cm square tin, lined with parchment paper
\n* Large mixing bowl
\n* Small mixing bowl
\n* Spoon<\/p>\n

Method<\/p>\n

* Preheat the oven to 180\u00b0C (fan).
\n* In the small mixing bowl, combine the cubed apple and frozen blackberries with 1 tbsp light brown sugar and 1 tbsp flour. Set to one side.
\n* In the large mixing bowl, combine the oats, light brown sugar, flour and mixed spice (if using) with a spoon.
\n* Mix in the egg and melted butter with the spoon, then get your hands in the bowl and bring the mixture together until it forms
\nclusters.
\n* Pour \u2154 of the crumbly mixture into the prepared square tin and lightly press down with your fingers to create an even layer.
\n* Spread the apple and blackberry mixture on top, then sprinkle the remaining \u2153 crumble mix over the top, don’t worry if there are gaps,
\nyou want to see the fruit coming through.
\n* Place in the oven and bake for 35-40 minutes until golden on top and the apple is cooked through. Leave to cool before portioning into
\n8 bars and serving.<\/p>\n

Credit Line: Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy
\nBaking recipes and information on the campaign over on the Fab Flour
\nebsite: www.fabflour.co.uk\/easy-peasy-baking\/ or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.
\n_ _
\n_ _<\/p>\n

No Knead Air Fryer Bread<\/p>\n

Makes one 8″ round loaf of bread * Serves 4-6_<\/p>\n

61.3g of fibre in the whole loaf of bread _<\/p>\n

Delicious with a high fibre sandwich filling like hummus and veg or cheese and apple!<\/p>\n

Ingredients<\/p>\n

* 480g wholemeal bread flour
\n* 120g high-fibre seed mix
\n* 1 packet (7g) fast-action yeast
\n* 1 tsp salt
\n* 480ml warm water<\/p>\n

Equipment<\/p>\n

* Large mixing bowl
\n* Damp cloth
\n* 8″ deep cake tin lined with parchment
\n* Aluminium foil
\n* Air fryer<\/p>\n

Method<\/p>\n

* Combine the yeast, wholemeal flour, 100g mixed seeds and salt in a large mixing bowl. Add the warm water and bring everything together to
\nform a sticky dough. Cover with a damp cloth and leave to rise in a warm place for at least one hour.
\n* Once the dough has doubled in size, tip it out onto a lightly floured surface, deflate the dough by punching out the air, sprinkle more flour on top and shape it into a ball before placing it into the lined cake tin.
\n* Score the top, sprinkle with the remaining seed mix, recover with the damp cloth and leave to rise for 10-15 minutes. Preheat your air fryer to 200\u00b0c in the meantime.
\n* Cover the dough lightly with aluminium foil and place the whole thing in the air fryer and bake for 30 minutes. Then remove the foil
\nfrom the top and continue to bake the bread for a further 15-20 minutes until golden on top.
\n* Carefully remove the bread from the Air Fryer and the tin and allow to cool completely before slicing and serving.<\/p>\n

Credit Line: Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy
\nBaking recipes and information on the campaign over on the Fab Flour website:__https:\/\/fabflour.co.uk\/easy-peasy-baking\/ [3] or on social:
\n@fab_flour on Instagram or @fabflour on Facebook and Twitter.<\/p>\n

For those with a sweet tooth, Pancake Day (Tuesday March 4th) is one to mark on the calendar. From simple crepes to more indulgent feasts, the humble pancake can come in many different forms.<\/strong><\/p>\n

For those wondering where to get their pancake fix this year, Creams Cafe has crafted a menu which ranges from classic comfort to pure indulgence. With over 100 locations nationwide and offering products that provide ‘Value for Money’, with the crepes being priced as low as \u00a35.95, making it accessible for everyone. Their signature crepes come in an array of styles that cater to every kind of sweet craving:<\/p>\n

For the Chocolate Devotees:<\/p>\n

The Chocolate Obsession lives up to its name \u2013 imagine hot chocolate cake wrapped in a delicate crepe, generously dressed with milk chocolate sauce and shavings, then crowned with Chocolate Chip gelato. It’s the kind of pancake chocolate lovers dream about.<\/p>\n

For the Social Media Snappers:<\/p>\n

The Bueno crepe is nothing short of a showstopper. Combining white chocolate hazelnut spread with pieces of Kinder Bueno, it’s as photogenic as it is delicious \u2013 perfect for those who eat with their eyes first.<\/p>\n

For the Trending Flavor Hunters:<\/p>\n

With Lotus Biscoff holding almost cult-like popularity, the Speculoos and Millionaires crepes feature those irresistible caramelised notes which have taken the dessert world by storm. Meanwhile, the Royale offers a sophisticated twist with Ferrero Rocher and chopped nuts for those seeking a touch of luxury.<\/p>\n

For the Classic Comfort Seekers:<\/p>\n

Sometimes you can’t beat the classics, and Creams delivers with favorites like the fresh Strawberry Chocolate Indulgence and the nostalgic Cookie Crush \u2013 proving that even traditional combinations can be elevated to something special.<\/p>\n

Whether you are planning a casual Pancake Day outing or seeking the ultimate dessert destination, Creams Cafe transforms the simple pancake into an experience worth celebrating. Each creation tells its own story of indulgence and innovation, making it a perfect place to tuck in some pancakes and more.<\/p>\n

Light, fluffy, American-style pancakes.<\/strong><\/p>\n

From Eva T. Thorne Founder, The Garden of Eva and pancake lover<\/p>\n

American Buttermilk Pancakes (serves 12)<\/p>\n

– 360 grams all-purpose flour
\n– 40 grams white sugar
\n– 15 grams baking powder
\n– 7.5 grams baking soda
\n– 4.5 grams salt
\n– 710 milliliters buttermilk
\n– 120 milliliters milk
\n– 3 large eggs
\n– 80 milliliters butter, melted
\n– 5ml vanilla extract (or almond extract)<\/p>\n

1. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Beat buttermilk, milk, eggs, melted butter, andvanilla(or almond) extract together in a separate bowl. Keep the twomixturesseparate until you are ready to cook.<\/p>\n

2. Heat a lightly oiled griddle or frying pan over medium-highheat.It’s ready when drops of water bead and sizzle.<\/p>\n

3. Pour the wet mixture into the dry mixture; use a wooden spoonorfork to mix until it’s just blended together. The batter will be a
\nlittle lumpy which is what you want. Don’t overbeat!!!<\/p>\n

4. Pour or scoop batter onto the preheated griddle, using approximately 120ml for each pancake. Cook until bubbles appear onthesurface, 1 to 2 minutes; flip with a spatula and cook untilbrowned onthe other side. Repeat with remaining batter.<\/p>\n

5. Serve hot.<\/p>\n

GEN Z TO FLIP TRADITIONS THIS SHROVE TUESDAY WITH HEALTHY INGREDIENTS AND AMERICAN-STYLE PANCAKES<\/strong><\/p>\n

February 2025: Gen Z is stirring things up this Pancake Day, as new research from Tefal reveals that this generation is steering clear of
\nthe long-standing traditions and opting for unconventional pancake types, ingredients, and toppings.<\/p>\n

While nearly half of UK adults (47%) will be making the traditional English pancake on 4th March, the research found that it was the Baby
\nBoomer generation (64%) who are most likely to stick to what they know best when it comes to whipping up a pancake on Shrove Tuesday.
\nHowever, over one in five (21%) Gen Z\u2019ers will be going against the grain and opting for American-style pancakes instead. While English
\npancakes topped the charts overall, French Crepes (14%) were second most popular amongst Brits, followed by American Pancakes (12%),
\nScotch Pancakes (8%) and Dutch Baby Pancakes (4%).<\/p>\n

With cherries predicted to be one of the biggest food trends of 2025*, one in seven (14%) Brits say they are planning on incorporating the
\ndelicious fruit into their pancakes. Gen Z are driving this trend with it being suggested that 22% of this generation will incorporate the
\ntrend into this year\u2019s pancake recipes.<\/p>\n

Although more than half of the Silent Generation (51%) said lemon and sugar were their favourite pancake toppings, only 1 in 5 (20%) of the
\nGen Z generation were in agreement as the research found his age group was more likely to opt for chocolate spread instead (33%).<\/p>\n

Women are also 12% more likely than men to opt for sugar and lemon as their number one topping, with over a third of British females (36%)
\nselecting this as their favourite, whilst just under a quarter of men agreed (24%). Overall, lemon and sugar (30%) remain the UK\u2019s preferred
\ntopping, followed by maple syrup (20%), golden syrup (18%) and honey (17%).<\/p>\n

The research also shows the nation\u2019s healthy eating habits will be maintained even during the festivities this year with nearly
\nthree-quarters (73%) of adults planning on including healthy alternatives such as gluten-free flour (8%), plant-based milk (8%),
\nchia seeds (7%) and alternative sweeteners (6%) on their Pancake Day shopping lists.<\/p>\n

Inspired by this research, Tefal has developed its very own cherry American-style pancake recipe, incorporating the trending ingredients
\nfor 2025 Pancake Day. This recipe, amongst other pancake methods, can be found on the MyTefal app.<\/p>\n

This March, Tefal is encouraging Brits to have a \u2018flipping\u2019 great pancake day with the new Tefal ProTech Aluminium Non-Stick
\nThermo-Signal Pancake Pan. Perfect for frying any kind of pancake from crepe to American and features the Tefal exclusive Thermo-Signal™ spot
\nwhich indicates when the pan reaches the optimal cooking temperature. For ultimate ease, this 25cm pan has smart pouring edges that deliver
\neffortless serving and is compatible with all hobs, including induction. Available from John Lewis for \u00a349.00.<\/p>\n

Tegan Bond, Cookware Expert at Tefal said _\u201cWe\u2019re here to make sur your Shrove Tuesday is a flipping success \u2013 no matter how you like
\nyour pancakes!<\/p>\n

_ _<\/p>\n

_\u201cAs cookware experts, we\u2019ve perfected the skill of the \u2018Pancake Flip\u2019, and our first tip to master pancakes is to know when to pour in
\nthe batter into the pan, our Protech Pan has a Thermo-Signal that will indicate when the pan is at the optimal temperature for cooking and ensures pancakes are cooked evenly. _<\/p>\n

_ _<\/p>\n

_\u201cAnother key tip is to know when your pancake is ready to flip. This will be visible as the edges should be set and bubbles should
\nbreak through the surface. The non-stick finish of the Protech Pan will make it easy to get a spatula underneath the pancake and ensure
\nit\u2019s ready to flip. Once ready, be confident and flick your wrist in an upward motion to flip the pancake._<\/p>\n

_ _<\/p>\n

_The latest addition to our cookware line, the ProTech Pancake Pan, features the longest lasting Non-stick Vs UK\u2019s Top 3 competitors** so
\nyou can look forward to many years celebrating Shrove Tuesdays with this pan.\u201d_<\/p>\n

Inspired by the research, Tefal has developed a cherry American pancake recipe, incorporating the trending ingredients for 2025
\nPancake Day, please find the full recipe below.<\/p>\n

The Happy Pear have a lovely vegan recipe for Chocolate Orange Pancakes from its new book, The Happy Pear 20.<\/strong><\/p>\n

CHOCOLATE ORANGE PANCAKES
\nWe\u2019ve been making plant-based pancakes for our kids for decades. They\u2019ve reached the stage where they can make them for themselves
\nnow! Dave even designed his kitchen with a hob on an island so he can make pancakes for his kids while watching them rather than having his
\nback to them. These easy pancakes are sweet and crispy, topped with some chocolate, orange zest and a squeeze of juice. We use wholemeal
\nflour to make them a little healthier but they\u2019re still a total treat!<\/p>\n

Serves 3\u20134 (makes 6\u20138 pancakes)
\n120g wholemeal or brown flour (use buckwheat for GF option)
\n270ml non-dairy milk
\n1 tbsp ground flaxseeds
\n2 tbsp cacao powder
\n\u00bc tsp salt
\n1 tsp vanilla extract
\n3 tbsp maple syrup
\n1 tsp baking powder
\nzest of 1 orange
\na little oil for the pan<\/p>\n

To serve
\n50g chocolate of choice
\n2 oranges
\nMake the batter: In a blender, add all the ingredients for the batter (apart from the oil) and blend till smooth. If you don\u2019t have a blender, mix all the ingredients well in a bowl, and leave to sit for 3\u20134 minutes for the flax to thicken the batter.
\nCook the pancakes: Heat a pan on a high heat. Once hot, reduce to medium. Coat the bottom with a little oil. Pour in a light coating of
\nbatter and spread evenly. Cook on one side until bubbles start to form and the edges start to dry out. Turn the pancake (a silicone spatula
\nworks best) and add a few small pieces of chocolate and a squeeze of juice from the orange and cook until the chocolate has melted and the
\nbottom is golden. Remove to a warm plate and repeat with the rest of your batter.
\nServe: Use a spoon to spread the melted chocolate, sprinkle with some more orange zest, then serve.<\/p>\n

This Pancake Day, take your family breakfast to the next level with Abra-ca-Debora. Forget the mess and flipping disasters, instead just heat, flip, and enjoy these delicious, golden Dutch pancakes in minutes. Perfectly sized for the ultimate convenience, Abra-ca-Debora minimises the mess with maximum fun this pancake day.<\/p>\n

Abra-ca-Debora Dutch Pancakes \u2013 Flip, Fill, and Enjoy!<\/p>\n

* Pancake Day isn\u2019t complete without a flipping moment – but why deal with the mess? Abra-ca-Debora\u2019s delicious ready-made Dutch Pancakes let you enjoy the tradition without the stress!
\n* Whether you flip them, fold them, or stack them high, these pancakes bring convenience and fun to every celebration
\n* Available in Tesco, Morrisons, Sainsbury\u2019s and ASDA \u2013 RRP \u00a32.30<\/p>\n

Pancake Day should be all about fun, not flour-covered kitchens. But let\u2019s face it – between work, school runs, and everyday chaos, not everyone has the time to whisk, fry, and flip. That\u2019s where Abra-ca-Debora comes in. With a selection of Original Dutch Pancakes,
\nDiddy Dutch Pancakes, Buttermilk Pancakes, and Sweet Dutch Pancakes, families can enjoy all the deliciousness of homemade pancakes, without the mess.<\/p>\n

In fact, research from BakeAway, the owners of Abra-ca-Debora, shows that over 65% of parents[1] [1] would rather spend quality time with their family than stress about achieving the perfect pancake flip. So why not let Abra-ca-Debora take care of the hard work while you focus on the fun?<\/p>\n

Jennie Bosson Head of Marketing at BakeAway said: _\u201cWe know that flipping pancakes is part of the fun of Pancake Day, and with Abra-ca-Debora, you don\u2019t have to miss out on the tradition! Our readymade pancakes let families enjoy the best bits of Pancake Day – flipping, filling, and eating – without the stress of making batter from scratch. Whether you’re flipping at breakfast, lunch, or dinner, we\u2019ve got the perfect pancake for you.\u201d<\/p>\n

Abra-ca-Debora pancakes are available in Tesco, Morrisons & Sainsbury\u2019s in four delicious varieties: Buttermilk, Original Dutch, Sweet Dutch, and the mini Diddy Dutch.<\/p>\n

If you\u2019re still stuck for ideas on how to make Pancake Day extra fun for the kids this year, follow Abra-ca-Deboras delicious creative recipe below. Or choose from a range of sweet and savoury recipes here: www.abra-ca-debora.co.uk\/recipes.<\/p>\n

Pancake Day Breakfast \u2013 Start Flipping Early!<\/p>\n

Serves: 2 | Time: 5 minutes<\/p>\n

Ingredients:<\/p>\n

* 2 Original Dutch Pancakes
\n* 6 rashers streaky bacon, snipped into pieces
\n* 4 eggs
\n* 1 tbsp sunflower oil<\/p>\n

Method:<\/p>\n

* Heat the oil in a frying pan and fry the bacon until golden.
\n* Crack the eggs into the pan and mix with a spatula as they cook.<\/p>\n

While the eggs are cooking, place the pancake in a non-stick pan and warm on a medium heat for 1 minute on both sides. Don’t forget to flip
\nand catch!
\n* Finally, spoon the bacon and eggs on top, fold over, and enjoy.<\/p>\n

Want to keep flipping? Abra-ca-Debora pancakes are sturdy enough for a perfect toss but soft and fluffy enough to roll, stack, or fold with
\nyour favourite toppings. No batter, no spills\u2014just pure flipping fun!<\/p>\n

Endless Ways to Enjoy<\/p>\n

Whether you love a classic lemon & sugar combo, a chocolatey treat, or a savoury twist, Abra-ca-Debora pancakes are a blank canvas for
\ncreativity. Check out more recipe ideas at www.abra-ca-debora.co.uk\/myrecipes and start experimenting!<\/p>\n

Luxury Indian restaurants Colonel Saab (in Trafalgar Square and Holborn) have some wonderfully original Pancake Day experiences<\/strong><\/p>\n

Frequently branded one of London\u2019s most Instagrammable restaurants, the current title holder ofUK\u2019s Best Asian Restaurant at the Asian
\nCurry Awards (the Oscars of the curry world) the opulentcelebrity hotspot welcomes stars including Jeff Goldblum, Jonathan Ross, Malala
\nYoufsafzai (she always celebrates her birthday there) Anthea Turner, Gizzi Erskine, David Baddiel, Hollywood legend John Lithgow, Ranvir
\nSingh and Rachel Stevens.<\/p>\n

Pancake Day<\/p>\n

For an original, South Indian twist on Pancake Day this 4 March, Colonel Saab will be serving up their hit Uttapam – a savoury pancake
\nmade from fermented rice and lentils, topped with seasonal vegetables, spices, and herbs. Served with tomato & coconut chutneys and sambhar,
\nit\u2019s naturallygluten-free, vegan-friendly, and protein-packed.<\/p>\n

Alternatively, you can enjoy their GIANT viral Dosa pancakes – try it with a Pistachio or coconut Lassi, for the perfect pairing.<\/p>\n

Available at Trafalgar Square and Holborn restaurants during lunch hour for \u00a312.95<\/p>\n

NEW Pancake Day Collection from Disney Home and Prestige<\/strong><\/p>\n

Celebrate Shrove Tuesday (4th March) with this NEW pancake day collection from Prestige and Disney Home – available in-store at Tesco. From Mickey Mouse inspired pancake moulds and cutters to pans and utensils – add a touch of Disney fun to your kitchen.<\/p>\n

Shove Tuesday – 4th March, 2025<\/p>\n

Celebrate with the NEW Prestige Disney Pancake Collection<\/p>\n

From Mickey Mouse inspired pancake pans to whisks, moulds and spatulas – celebrate Shrove Tuesday with this fun collection. Available
\nin-store at Tesco.<\/p>\n

\"\"<\/p>\n

Prestige Disney Non-Stick Pancake Pan, Cutter & Utensil Set \u00a335<\/p>\n

Prestige Disney Pancake Mini & Me Spatula Set – 2 pieces \u00a36.99<\/p>\n

Prestige Disney Pancake Spatula \u00a33.99<\/p>\n

Prestige Disney Pancake Mould \u00a36.99<\/p>\n

Prestige Disney Non-Stick Pancake Pan \u00a319.99<\/p>\n

<\/p>\n

Prestige Disney Pancake Cutter Mould Set \u00a36.99<\/p>\n

Prestige Disney Pancake Day Utensil Set \u00a330<\/p>\n

Prestige Disney Monochrome Ceramic Pancake Pan & Utensil Set, \u00a342<\/p>\n

<\/p>\n

Prestige Disney Non-Stick Pancake Pan, Moulds, Whisk & Spatula Set, \u00a339<\/p>\n

FUEL YOUR GAME DAY: HIGH-PROTEIN PANCAKE RECIPES FOR RUGBY PLAYERS<\/strong><\/p>\n

Rugby isn\u2019t just a sport; it\u2019s a battle. Whether you\u2019re bracing for the first tackle, powering through the scrum, or gunning for that
\ntry line, you need explosive power, endurance, and rapid recovery. That doesn\u2019t come from last night\u2019s takeaway or a quick cereal
\nbar. If you want to dominate on the pitch, you\u2019ve got to fuel like a champion.<\/p>\n

Enter high-protein pancakes\u2014the ultimate pre-game and post-game fuel designed to keep you at the top of your game. Easy to make, delicious,
\nand loaded with muscle-building protein, these pancakes are just what you need to smash through tackles, sprint past defenders, and still feel fresh for the after-match pint.
\n————————-<\/p>\n

WHY RUGBY PLAYERS NEED HIGH-PROTEIN PANCAKES<\/p>\n

Let\u2019s face it: Rugby is brutal. It\u2019s 80 minutes of sheer physicality, where every hit, scrum, and sprint drains your energy and
\nbatters your muscles. To keep going hard from the first whistle to the final kick, you need to fuel up like a warrior. That\u2019s where these pancakes come in:<\/p>\n

* Explosive Power and Endurance: Complex carbs from oats give you the slow-releasing energy to dominate every phase of play.
\n* Muscle Repair and Growth: Cottage cheese and protein powder provide high-quality protein to rebuild muscle fibres torn during tackles and scrums.
\n* Mental Focus and Clarity: The balanced carbs and protein combo keeps you sharp, focused, and ready to make those split-second decisions.<\/p>\n

Plus, they\u2019re perfect for a Saturday morning pre-game ritual or a Sunday recovery breakfast.
\n————————-<\/p>\n

GAME DAY NUTRITION: PRE-MATCH FUEL AND POST-MATCH RECOVERY<\/p>\n

Pre-Match Fuel: Load Up for Maximum Power Your body\u2019s a machine, and game day is when it needs to fire on all
\ncylinders. Eating 2-3 hours before kick-off gives your body the fuel it needs to play at peak performance. These Fluffy Cottage Cheese and Oat Protein Pancakes are designed to deliver:<\/p>\n

* Complex Carbs: Oats keep you powered through every ruck, maul, and sprint.
\n* High-Quality Protein: Cottage cheese and protein powder build and protect your muscle mass.
\n* Healthy Fats: Add a spoonful of almond or peanut butter to sustain your energy levels and keep you full until half-time.<\/p>\n

Pro Tip: Pair them with a banana to boost your potassium levels and avoid cramping when the game heats up.
\n————————-<\/p>\n

Post-Match Recovery: Rebuild and Recharge After 80 minutes of hard hits and explosive sprints, your muscles are
\nshattered. That post-match pint can wait\u2014first, you need to repair, refuel, and recover. These pancakes are the perfect post-match meal, providing the ideal balance of protein and carbs to:<\/p>\n

* Rebuild Muscle: Cottage cheese and protein powder accelerate muscle recovery.
\n* Replenish Glycogen Stores: Oats restore energy levels, getting you ready for the next training session.
\n* Reduce Inflammation: Add antioxidant-rich berries to fight muscle soreness.<\/p>\n

Perfect for Sunday morning after a brutal Saturday game.
\n————————-<\/p>\n

SUPERFOOD TOPPINGS: POWER UP YOUR PANCAKES<\/p>\n

These pancakes are great on their own, but if you really want to fuel like a champion, load them up with these superfood toppings:<\/p>\n

* Greek Yoghurt and Mixed Berries: Antioxidants reduce muscle soreness and speed up recovery.
\n* Nut Butter (Almond or Peanut): Healthy fats for sustained energy and muscle growth.
\n* Banana Slices: Potassium to prevent cramps and aid muscle function.
\n* Chia Seeds and Flaxseeds: Omega-3s for joint health and fibre for better digestion.
\n* Honey or Maple Syrup: Natural sugars to replenish glycogen stores quickly.
\n* Cacao Nibs: Boosts energy and focus\u2014perfect for a morning game.<\/p>\n

Top Tip: Stack \u2018em high and drizzle with a bit of honey for the ultimate energy boost before a big game.
\n————————-<\/p>\n

RECIPE: FLUFFY COTTAGE CHEESE AND OAT PROTEIN PANCAKES<\/p>\n

Perfect for Rugby Players Who Want to Dominate on Game Day These pancakes are designed for high performance and quick recovery, delivering 25g of protein per serving.<\/p>\n

Ingredients (Serves 1):<\/p>\n

* 2 heaped tbsp cottage cheese (low fat or normal)
\n* 2 tbsp quick-cook oats
\n* 1 scoop vanilla protein powder (or unflavoured for subtle
\nsweetness)
\n* 1 heaped tbsp oat flour (or gluten-free flour)
\n* 1\/4 tsp baking powder (for extra fluffiness)
\n* 1 medium egg (separate yolk and white for fluffiness)
\n* Zest of 1\/2 lemon and a squeeze of lemon juice (for a refreshing
\nkick)
\n* 1 tsp chia seeds (omega-3s and fibre boost)
\n* A few drops of vanilla sweetener or 1 tsp honey (optional)
\n* 1\/4 tsp cinnamon (for a flavour boost)<\/p>\n

————————-<\/p>\n

INSTRUCTIONS:<\/p>\n

*<\/p>\n

Prepare the Batter:<\/p>\n

* Mix all dry ingredients: oats, oat flour, protein powder, baking powder, chia seeds, and cinnamon.
\n* In a separate bowl, whisk the cottage cheese, egg yolk, lemon zest, lemon juice, and sweetener.
\n* Combine wet and dry ingredients. Let the mixture sit for 5 minutes to thicken.
\n* Optional (For Extra Fluffiness): Whisk the egg white until soft peaks form and fold it into the batter.<\/p>\n

*<\/p>\n

Cook the Pancakes:<\/p>\n

* Heat a non-stick frying pan over low-medium heat. Lightly grease it with coconut oil or cooking spray.
\n* Spoon the batter to form small, equal-sized pancakes.
\n* Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown.
\n* They should feel light and springy to the touch.<\/p>\n

*<\/p>\n

Serve and Top:<\/p>\n

* Stack the pancakes and top with your favourite superfoods: Greek yoghurt, mixed berries, nut butter, chia seeds, and a drizzle of honey or maple syrup.
\n* For an extra boost, add cacao nibs for energy and focus.<\/p>\n

————————-<\/p>\n

MEAL PREP TIPS FOR RUGBY PLAYERS<\/p>\n

* Batch Cooking: Double the recipe and store pancakes in an airtight container in the fridge for up to 3 days. They can also be frozen for up to a month.
\n* Quick Reheat: Pop them in the toaster or microwave for a quick, hot breakfast before morning training.
\n* On-the-Go Fuel: Make mini pancakes and pair them with nut butter for a high-protein snack at half-time or after training.<\/p>\n

————————-<\/p>\n

FUEL YOUR GAME DAY LIKE A CHAMPION<\/p>\n

Rugby isn\u2019t just about strength or speed\u2014it\u2019s about endurance, power, and grit. These high-protein pancakes are designed to fuel your game, boost your performance, and accelerate recovery. Perfect for the pre-game ritual, half-time snack, or post-match recovery.<\/p>\n

Whether you\u2019re smashing through tackles, sprinting down the wing, or fighting for the try line, these pancakes will give you the edge you need.<\/p>\n

So, what are you waiting for? Whip up a batch, fuel up like a champion, and dominate your day<\/p>\n

————————-<\/p>\n

ABOUT THE AUTHOR: MICHAEL BAAH<\/p>\n

Michael Baah is a celebrity personal trainer and elite online coach with over two decades of experience working with elite athletes, busy
\nprofessionals, and leading figures in film, TV, and music. Specialising in strength training and sports performance, Michael
\nknows what it takes to fuel champions. As a science-backed, results-driven coach, he\u2019s helped athletes build explosive power, endurance, and rapid recovery<\/p>\n

RECIPE<\/strong><\/p>\n

Mushroom and Pancetta Pancakes Stack<\/p>\n

\"\"<\/p>\n

Time 15m<\/p>\n

Serves 4<\/p>\n

Ingredients<\/p>\n

For the pancakes<\/p>\n

* 80g closed-cup mushrooms, roughly chopped
\n* 150g plain flour
\n* 150ml milk
\n* 2 eggs
\n* Pinch of salt
\n* 1 tsp baking powder<\/p>\n

To serve<\/p>\n

* 40g pancetta cubes
\n* 1 courgette, spiralised
\n* 1 lemon, juice and zest
\n* 1 tbsp chilli flakes
\n* 1 garlic clove, very finely sliced
\n* Handful of hazelnuts, toasted and roughly chopped
\n* Handful of parsley<\/p>\n

METHOD<\/p>\n

* Heat a saut\u00e9 pan with a little oil. Fry the pancetta with the garlic until both are crisp and golden. Add the courgette spirals, lemon juice and zest and set aside.
\n* Make up the pancake batter by whisking together the mushrooms, flour, milk, egg, salt and baking powder.
\n* Heat up a non-stick pan with a little butter. Pour in a ladleful of the mixture into the pan to create a 10cm wide pancake. Fit as many as you can in the pan. Cook gently on a low heat until bubbles form on the surface and the underside is golden. Flip until golden on the other side. Repeat until you finish the batter (about 8).
\n* Top the pancakes with the pancetta and courgette mix, sprinkle with chilli flakes, hazelnuts and parsley. Serve immediately or stack them up for more pancakes and top with a fried egg<\/p>\n

Low-Calorie High-Protein Pancakes by Claudia Kwayosa<\/p>\n

Ingredients<\/p>\n

50g almond flour<\/p>\n

1 scoop vanilla protein powder<\/p>\n

2 large egg whites<\/p>\n

50ml unsweetened almond milk<\/p>\n

\u00bc tsp baking powder<\/p>\n

\u00bc tsp salt<\/p>\n

1 tsp vanilla extract (optional)<\/p>\n

1 tbsp mild olive oil<\/p>\n

Method<\/p>\n

1. In a bowl, whisk together the almond flour, protein powder, baking powder, and salt. In a separate bowl, whisk the egg whites and
\nalmond milk until frothy. Add the vanilla extract if using. Gradually pour the wet ingredients into the dry ingredients and mix until just combined.<\/p>\n

2. Let the batter rest for about 5 minutes to allow the ingredients to combine well.<\/p>\n

3. Heat \u00bd tbsp of the oil in a stainless steel frying pan over medium heat. Using a ladle, pour about 2-3 tbsp of the batter into the
\npan. Cook for about 2-3 minutes until bubbles appear on the surface and the edges start to dry. Flip and cook for an additional 1-2 minutes until golden brown.<\/p>\n

Serve the pancakes warm with your choice of toppings, such as fresh berries or a drizzle of low-calorie syrup.<\/p>\n

Claudia Kwayosa – Psychologist, Fitness Expert
\nCompany: Chosgo<\/p>\n

Website: chosgohearing.com<\/p>\n

Whether you love fluffy or crepe style, Camp Coffee have got you covered this Shrove Tuesday (4th March).<\/p>\n

\u00b7 Choca Mocha Crepes<\/p>\n

Fluffy Cinnamon Butter Pancakes<\/p>\n

Ingredients:<\/p>\n

* 150g plain flour
\n* 1 tbsp sugar
\n* 1 tsp baking powder
\n* \u00bd tsp bicarbonate of soda
\n* \u00bc tsp salt
\n* 1 egg
\n* 250ml buttermilk
\n* 1 tsp vanilla extract
\n* 2 tbsp All Things Butter Cinnamon Butter, melted
\n* Extra All Things Butter Cinnamon Butter for serving
\n* Maple syrup and toasted pecans (optional)<\/p>\n

Method:<\/p>\n

* In a bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda and salt.
\n* In a separate bowl, beat the egg with buttermilk and vanilla extract. Stir in the melted All Things Butter Cinnamon Butter.
\n* Gradually add the wet ingredients to the dry, mixing until just combined. Do not overmix – lumps are fine.
\n* Heat a non-stick pan over medium heat and lightly grease with a little cinnamon butter.
\n* Pour small ladles of batter into the pan and cook until bubbles appear on the surface. Flip and cook for another minute or until golden.
\n* Stack the pancakes, top with an extra spoonful of All Things Butter Cinnamon Butter, drizzle with maple syrup and sprinkle with toasted pecans if using.<\/p>\n

Enjoy warm and fluffy pancakes with a buttery cinnamon twist. Perfect for Pancake Day or any cosy morning. 🍽️✨<\/p>\n

Britain\u2019s top pancake toppings revealed \u2013 Is your favourite on the list?<\/strong><\/p>\n

\u00b7 Pancake Day is approaching on Tuesday 4th March.<\/p>\n

\u00b7 Wren Kitchens have revealed that one third of Brits agree that fresh fruit is the best pancake topping with 22% loving bacon and maple syrup.<\/p>\n

\u00b7 Wren Kitchens kitchen expert, Debra Hutt has also shared some unusual recipes to try this year.<\/p>\n

With Pancake Day just around the corner on Tuesday 4th March, the experts at Wren Kitchens [1] and Bedrooms have conducted a survey1 to uncover the nation\u2019s favourite pancake toppings\u2014along with some surprising new trends. While maple syrup remains a classic, it takes second place as 33% of Brits opt for fresh fruit instead. Meanwhile, 22% enjoy the unique pairing of bacon and maple syrup.<\/p>\n

To make your Pancake Day even more special, kitchen expert, Debra Hutt, from Wren Kitchens and Bedrooms has shared a creative recipe to try this year.<\/p>\n

The nation\u2019s favourite pancake toppings<\/strong><\/p>\n

A recent survey by Wren has revealed the UK\u2019s top pancake toppings, and fresh fruit takes the crown as the most popular choice, with 33% of respondents opting for a healthy twist. Classic maple syrup comes in second, followed closely by indulgent Nutella or chocolate spread. Honey and ice cream also make the list, proving that Brits enjoy a mix of traditional and indulgent toppings.<\/p>\n

* Fresh fruit \u2013 33%
\n* Maple syrup \u2013 27%
\n* Nutella or chocolate spread \u2013 24%
\n* Honey \u2013 23%
\n* Ice cream \u2013 18%<\/p>\n

Unusual pancake toppings on the rise<\/strong><\/p>\n

While traditional toppings dominate, adventurous foodies are experimenting with more unusual flavour combinations. Bacon and maple syrup is the most popular unconventional choice, with 22% of people enjoying this sweet-savoury pairing. Smoked salmon and cream cheese and avocado also feature as increasingly trendy options.<\/p>\n

* Bacon and maple syrup \u2013 22%
\n* Smoked salmon and cream cheese \u2013 18%
\n* Avocado \u2013 14%
\n* Eggs \u2013 13%
\n* Cheese \u2013 13%<\/p>\n

Debra shares how you can incorporate these unusual ingredients into your pancakes this year.<\/p>\n

Maple bacon and cheddar pancakes<\/strong><\/p>\n

\u201cSweet meets savoury through combining crispy bacon, melted cheddar, and a drizzle of maple syrup for the perfect balance of flavours. Mix grated cheese straight into the batter, and once the pancakes are golden brown, pile them high, sprinkle over crispy bacon bits, and finish with a generous pour of maple syrup. You can even add a fried egg on top for extra indulgence.\u201d<\/p>\n

Smoked salmon and cream cheese cr\u00eapes<\/strong><\/p>\n

If you’re after something a little lighter, these delicate cr\u00eapes bring a sophisticated touch to Pancake Day. \u201cLight, buttery, and paper-thin, they\u2019re filled with silky smoked salmon and a tangy cream cheese spread, finished with a squeeze of lemon and a sprinkle of fresh dill. Simply whisk together flour, milk, eggs, and melted butter to create a smooth batter, then cook until golden before layering on the filling.\u201d adds Debra.<\/p>\n

Avocado, cheese and poached egg pancakes<\/strong><\/p>\n

If brunch is your thing, you\u2019ll love these pancakes. \u201cThese savoury pancakes are packed with fibre rich wholemeal flour, creamy mashed avocado, and tangy cheese, making them both nutritious and delicious. Stack them up, top with a perfectly poached egg and a drizzle of hot sauce or a side of crispy bacon to take it to the next level.\u201d Debra suggests.<\/p>\n

Debra has also shared how to keep your kitchen clean on pancake day, \u201cStart with a clutter-free workspace and measure ingredients in advance to avoid spills. Use a mixing bowl with a spout or a squeeze bottle to minimise drips and keep a damp cloth handy to wipe surfaces immediately. Cooking on a baking tray can help catch stray batter, while a splatter guard prevents greasy messes.\u201d<\/p>\n

Notes to editors<\/p>\n

1. Survey commissioned by TLF, 06.01.25<\/p>\n

NIO Cocktail’s on Pancake Day!<\/strong><\/p>\n

There\u2019s a new trend brewing for Pancake day! While lemon, sugar, and stacks of batter have long been the tradition, Brits are looking for
\nnew, creative ways to enjoy a sweet treat this March 4th: Pancake Cocktails.<\/p>\n

Online searches for \u201cpancake cocktails\u201d have nearly doubled in the last three months (+97%), while \u201cmaple syrup cocktails\u201d have
\nincreased by +114%, according to Google Trends search data via Glimpse.<\/p>\n

NIO Cocktails [1]\u2019 award winning mixologist, Patrick Pistolesi, has created two gin-based cocktail recipes inspired by the UK\u2019s
\nfavourite pancake toppings. Both brunch lovers and cocktail fans a fresh way to celebrate this March 4th- no frying pan required!<\/p>\n

\u2018Pancake cocktails\u2019 are trending! Mixologist shares two recipes to try this Shrove Tuesday<\/p>\n

Whether you\u2019re sipping the Maple Gimlet at brunch time on Shrove Tuesday or pairing the Lemon & Sugar Pancake Cocktail with an actual
\nstack of pancakes, this is a fresh and creative way to celebrate Pancake Day differently.<\/p>\n

You can now drink the UK\u2019s favourite pancake topping as a cocktail: lemon & sugar This bright and zesty cocktail is perfect to pair with a stack of pancakes or even by itself as a treat this upcoming Pancake Day.<\/p>\n

Patrick says, \u201cI\u2019ve created a cocktail that captures the classic flavour of lemon and sugar pancakes. It\u2019s a bright, zingy drink that\u2019s perfect with fluffy pancakes or on its own to unwind midweek.\u201d<\/p>\n

Lemon & Sugar Pancake Cocktail<\/p>\n

\u201cFirst, you want to make the honey syrup,\u201d says Patrick, \u201cJust mix equal parts honey and warm water. About two tablespoons for one glass. Then, stir until it’s dissolved. _Next, rim a cocktail glass with sugar by rubbing the edge with lemon juice and dipping it into the sugar.<\/p>\n

\u201cFill a shaker with ice and pour 50ml of gin, juice from half a lemon, all of the honey syrup you\u2019ve just made, a teaspoon of
\nvanilla syrup and a splash of sparkling water. Shake well and double strain into the glass. Finish it with a lemon slice, and enjoy with a freshly made pancake!\u201d_<\/p>\n

Forget pancakes: this Maple Pancake Gimlet is the ultimate sweet treat for Shrove Tuesday!<\/p>\n

According to data from Glimpse, search interest in \u201cbrunch cocktails\u201d has reached 5K monthly searches which hints at the gradual rise in indulgent morning drinks.<\/p>\n

Patrick explains, \u201cMost maple-based cocktails rely on whiskey, creating a rich, heavy drink. With this twist on a classic Gimlet, I
\nwanted to craft something cleaner and sweeter, perfect for pairing with brunch or as a solo midweek treat.\u201d<\/p>\n

This Pancake Day cocktail by Patrick Pistolesi offers a delicious twist on a classic Gimlet, perfect for brunchtime and sure to be a hit on Instagram and TikTok.<\/p>\n

Maple Pancake Gimlet<\/p>\n

\u201cMaking the perfect Maple Pancake Gimlet this Shrove Tuesday is actually easier than it sounds. Simply begin by pouring 50ml gin, 20ml
\nfresh lime juice, and 15ml of maple syrup into a cocktail shaker with ice, and shake.
\nFor those with a sweet tooth, add 5ml vanilla syrup (or more to taste), for that extra \u2018pancake\u2019 sweetness. Strain the cocktail into a coupe glass and finish with a dash of orange bitters or candied peel.\u201d<\/p>\n

No need for flipping or cleanup with these two cocktails! Just a simple and enjoyable way to celebrate Pancake Day with a cocktail in hand.<\/p>\n","protected":false},"excerpt":{"rendered":"

Low-Calorie High-Protein Pancakes by Claudia Kwayosa Ingredients 50g almond flour 1 scoop vanilla protein powder 2 large egg whites 50ml unsweetened almond milk \u00bc tsp baking powder \u00bc tsp salt 1 tsp vanilla extract (optional) 1 tbsp mild olive oil Method 1. In a bowl, whisk together the almond flour, protein powder, baking powder, and […]<\/p>\n","protected":false},"author":5,"featured_media":687546,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-687545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/687545","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=687545"}],"version-history":[{"count":13,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/687545\/revisions"}],"predecessor-version":[{"id":687569,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/687545\/revisions\/687569"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/687546"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=687545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=687545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=687545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}