04/03/2025
We flippin’ hate food waste!
The whole point of Shrove Tuesday is to feast on all the food you already have ahead of fasting and Lent; so try to avoid pre-made mix (usually also in plastic packaging - boo!) and before you hit the shops buy a bunch of new ingredients, check what you already have in your cupboards and fridge and try to use that up.
Remember pancakes can be sweet OR savoury, so there are endless possibilities to use up your existing pantry supplies!
If you need a frying pan or kitchen utensils or pancake ingredients why not post a 'wanted' message on your local free sharing group now and see what you can unearth from your local community to save money and avoid buying new. There are hundreds of big, friendly Freegle groups all around the U.K. just go here https://www.ilovefreegle.org/explore
Bananas are one of the most wasted foods in the U.K.
About 1.7million are estimated to be binned every single DAY (good grief!!)
Adding bananas to your regular pancake recipe or using them as the main ingredient are delicious ways to use up squishy and brown bananas.
Great Banana Pancake recipe below via Once Upon a Chef.
And there are lots more easy ways to avoid waste on Pancake Day via Love Food Hate Waste - Community just go here https://www.lovefoodhatewaste.com/blog/let-nothing-go-waste-pancake-day
(One great hint is that you can freeze any surplus pancakes you make on the day, to eat another day. Good to know!)
And for a Pancake Day get the low down via from here https://blog.themodernmilkman.co.uk/how-to-make-your-pancakes-plastic-free/
BANANA PANCAKE RECIPE
Servings: Makes twelve 4-inch pancakes
Total Time: 20 Minutes
INGREDIENTS
1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 small, over-ripe banana, peeled (the browner, the better)
2 large eggs
1 cup plus 2 tablespoons low fat milk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
FOR COOKING
1 – 2 tablespoons vegetable oil
1 tablespoon unsalted butter
FOR SERVING
Maple syrup
Sliced bananas
Icing sugar (optional)
INSTRUCTIONS
1. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
2. In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
3. Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
4. Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and icing sugar if desired.
5. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months.
After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminium foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Happy tossing!
