Aldi promotes ‘Gen-Z’ pancake pairings

In order to promote its products for Pancake Day, supermarket Aldi is making some ‘Gen-Z’-friendly pancake suggestions.

Classic Pancakes

Make your own from scratch by beating Aldi’s Self Raising Flour (£0.45, 1.5kg), 1 cup of Semi Skimmed Milk (£0.80, 2 pints), 2 tablespoons of Vegetable Oil (£1.09, 1 litre), and 1 Egg (£1.25, 6 pack organic) until combined. Fry in Vegetable Oil or Coconut Oil (£1.69).

For ready-made mix, choose from Aldi’s Traditional Pancake Mix (89p), or the American Pancake Mix (£1.29).

Aldi is also offering a ‘fuss-free’ option with its Sweet Pancakes (£0.99, 8 pack).

‘On-Trend’ Pancakes

Instead of avocado on toast this Pancake Day, Aldi suggests adding blueberries to the mix for a sweet and savoury combination. Simply drop some blueberries into the pancake batter as it cooks and top with avocado and more fresh blueberries.

Vegan

Aldi suggests choosing from its selection of plant-based milk: Almond, Soy or Oat Milk. To make a dark chocolate avocado frosting for the vegan pancakes, blend Cocoa Powder, ripe Avocados, Specially Selected Maple Syrup, Coconut Oil and Vanilla Extract.

Colour

Aldi suggests topping pancakes with pink fruits for an ‘Instagram-worthy’ dish: Strawberries, Raspberries, Pomegranate, a dollop of Specially Selected Strawberry Conserve and/or a scoop of Raspberry Ice Cream.

‘Clean Greens’

For a healthier, savoury option, Aldi suggests topping pancakes with sautéed Kale, wilted Spinach and poached Eggs.

‘Supercharge’

Aldi suggests using superfoods for pancakes, like Chia Seeds. Soak the seeds in water and mix with pancake batter before frying, and top with fruit.

Additionally, Aldi has provided a recipe for making Japanese Soufflé Pancakes:

Ingredients

2 x Eggs (separate yolks and whites).

1 ½ tbsp. Whole Milk

½ tsp Vanilla Extract

30g Plain Flour

½ tsp Baking Powder

3 tbsp. Caster Sugar.

Vegetable Oil, to cook

Icing sugar

Whipped cream

Raspberries

Mint leaves.

Method

Add the milk, egg yolks, vanilla and 1 tbsp of of caster sugar into a bowl. Beat with a large whisk until thick, smooth and creamy. Sift the flour and baking powder, then fold into the yolk mixture.

In a separate bowl, whisk the egg whites until they turn pale white. Slowly, add 2 tbsp. of caster sugar, whisking as you go. Continue to whisk until the egg whites are glossy and hold a stiff peak shape when you remove the whisk.

Put your frying pan, with the 4 crumpet rings, on the lowest heat possible. Lightly coat the pan and rings in a little oil and leave to heat up while you continue making your mixture.

Using a metal spoon, lightly fold the whisked egg whites into the yolk mixture, folding gently ensuring you keep a light, fluffy texture. Gently pile 3 tablespoons of mixture into each ring. Leave to cook for 5 to 6 minutes until the pancakes have risen and firmed enough to be able to carefully flip over in the ring. Cook for a further 3 to 4 minutes and then ease the pancakes out of their rings – run a sharp knife down the sides if you need to loosen.

Plate, dust with icing sugar and serve with whipped cream, raspberries and mint leaves.