Let them eat pancakes! Deliciously different ideas for Shrove Tuesday

VEGAN OATY PANCAKES WITH BERRIES AND MAPLE SYRUP

Makes 12-16 small pancakes

• 2 ripe bananas, peeled
• 200g (7oz) self-raising flour
• 100g (3½oz) oats
• 1tsp baking powder
• 1tbsp vanilla extract
• 400ml (14fl oz) oat milk
• 1tbsp vegetable oil
• 250g (9oz) mixed raspberries
• and blueberries
• 100ml (3½fl oz)
• maple syrup

Place the bananas, self-raising flour, oats, baking powder, vanilla extract and oat milk into a blender or food processor and blitz to a smooth batter. Pour into a jug.

Heat the oil in a large frying pan, then use a piece of kitchen roll to wipe off the excess.

Working in batches, drop 2-3tbsp batter into the pan, allowing a space between each spoonful.

Waitrose Strawberry & Banana Smoothie (250ml, 0%) £1.50, Waitrose

Cook for 1-2 minutes, until bubbles start to form on the surface.

Flip and cook for 2-3 minutes on the other side, until golden and puffed.

Remove, keep warm and repeat with the remaining batter.

To serve, stack the pancakes on plates, allowing 3-4 per person.

Scatter with the mixed berries and drizzle with the maple syrup.

Serve immediately.

AWESOME WITH OATS

Waitrose Strawberry & Banana Smoothie (250ml, 0%) £1.50, Waitrose

This smoothie’s success lies in packing in fabulous flavour without too much sweetness.

Pair with these lush oaty pancakes for a silken start to your day.

PANCAKES WITH SMOKED SALMON, ASPARAGUS & HORSERADISH CREME FRAICHE

Makes 10-12 pancakes

• 150g (5½oz) plain flour
• 3 eggs, lightly whisked
• 375ml (13fl oz) milk
• Salt and black pepper
• A knob of butter
• 250g (9oz) fine asparagus, tough ends trimmed
• 2 heaped tbsp crème fraîche
• 1 heaped tbsp horseradish sauce
• 2 lemons, zest of half grated and zest of half pared into long strips, the other lemon cut into wedges to serve
• 200g (9oz) smoked salmon
• 12 sunblush tomatoes (from a jar), chopped
• A small handful of chives, roughly chopped

In a blender, briefly blitz the flour, eggs, milk and a pinch of salt and pepper. Allow to rest for 30 minutes.

Use the knob of butter to lightly grease a crêpe pan or non-stick frying pan. Place over a medium heat and, when hot, pour in a ladleful of the batter.

Arestel Cava Brut (11.5%) £5.49, Lidl

Tip the pan and swirl the mixture to the edges so that it just coats the base of the pan. Cook for 2 minutes, or until golden on the underside.

Loosen the edges of the pancake with a palette knife, flip over and cook for 1 minute. Remove to a plate and keep warm.

Repeat with the remaining batter.

Heat a griddle pan and cook the asparagus until lightly charred all over. Season with salt and black pepper and set aside.

In a small bowl, mix together the crème fraîche, horseradish sauce, grated lemon zest and a pinch of salt and black pepper.

To serve, layer up one or two pancakes on plates with some asparagus, smoked salmon, sunblush tomatoes and a dollop of the horseradish crème fraîche.

Sprinkle the chives, lemon zest strips and some black pepper over.

Serve with lemon wedges for squeezing.

BARGAIN BUBBLY 

Arestel Cava Brut (11.5%) £5.49, Lidl

Seeking a bargain fizz? Try this fresh Spanish sparkler. Fabulous chilled and sipped with savoury pancakes, it also offers astonishing value.

SWEET CREPES WITH COINTREAU AND CARAMELISED ORANGES

Specially Selected Prosecco Superiore Millesimato DOCG (11%) £8.99, Aldi

Makes around 10-12 crepes

• 150g (5½oz) plain flour
• 3 eggs
• 375ml (13fl oz) milk
• 3tbsp sugar
• A pinch of salt
• 2 oranges
• A knob of butter, plus extra for greasing
• 1-2tbsp Cointreau (or Grand Marnier)
• 300ml (10fl oz) crème fraîche

In a blender, mix the flour, eggs, milk and 1tbsp sugar together.

Add a pinch of salt. Allow to rest for 30 minutes, while you prepare the oranges.

Using a small serrated knife, cut the skin and pith from the flesh of both oranges, then slice thinly.

Heat a non-stick pan over a medium heat and sprinkle in the remaining 2tbsp sugar.

Add the orange slices and cook until the sugar begins to melt and caramelise. Stir in the butter and Cointreau.

Allow to bubble for 30-60 seconds, then remove from the heat and set aside.

Lightly butter a crêpe pan or a non-stick frying pan. Place over a medium heat and, when hot, pour in a ladleful of the batter.

Tip the pan and swirl the mixture to the edges so that it just coats the base of the pan.

Cook for 2 minutes, or until golden on the underside. Loosen the edges of the crêpe with a palette knife, flip over and cook for 1 minute.

Remove to a plate and keep warm. Repeat with the remaining batter.

Serve the crêpes immediately, gently folding them over.

Top with a generous spoonful of the Cointreau and orange slices and a dollop of crème fraîche on the side.

OLLY SMITH’S DRINK PAIRING

ORANGE APPEAL 

Specially Selected Prosecco Superiore Millesimato DOCG (11%) £8.99, Aldi

Offering splendid refreshment, this deliciously fruity bubbly is a crowd-pleaser that’s perfect for offsetting the heady orange flavours in the crêpe recipe.

SPINACH AND CHEESE BREAKFAST GREEN PANCAKES

Makes 12-16 pancakes

Henry Westons Vintage British Cider (500ml, 7.3%) £2.35, Morrisons

• 4 vines of cherry tomatoes
• 12 rashers of bacon
• 100g (3½oz) spinach
• 100g (3½oz) Cheddar cheese, grated
• 250g (9oz) self-raising flour
• 1tsp baking powder
• 2 large eggs
• 275ml (9½fl oz) milk
• Salt and black pepper
• 1-2tbsp olive oil
• Guacamole or sliced avocado, to serve

Preheat the grill on medium. Grill the tomatoes and bacon for 6-8 minutes, turning the bacon halfway through, until both are cooked.

Turn the grill off, cover with foil and keep warm.

Meanwhile, put the spinach, cheese, flour, baking powder, eggs and milk into a blender.

Season with salt and freshly ground black pepper and blitz until smooth.

Heat the oil in a large frying pan, then wipe off the excess.

Working in batches, spoon 3-4tbsp of the batter into the pan, allowing space between each spoonful.

Cook for 2 minutes, or until bubbles appear, then flip and cook for 1-2 minutes, until slightly browned.

Remove to a plate and keep warm. Repeat with the remaining batter.

Serve 2-3 pancakes per person, with the bacon, tomatoes and guacamole or sliced avocado, and seasoned with black pepper.

SIZZLING WITH BACON 

Henry Westons Vintage British Cider (500ml, 7.3%) £2.35, Morrisons

Cider is a slam-dunk partner for pancakes – especially when bacon is involved! This rich, aged, British cider has all the depth and deliciousness required for the job.