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Customers are flipping out this pancake day at Aldi
26 Jan 2017


On Shrove Tuesday, pleasurable pancakes can be devoured at any time of day, whether it’s for breakfast, brunch, dinner or dessert. Sweet or savoury, whatever your preference, at Aldi you can pick up a variety of pancake Specialbuys to ensure you have a flipping fantastic pancake day!
 
Whether you’re after quick, simple and tasty or want to whip up your own creations, ready-made pancakes start from 99p for Village Bakery Pancakes or easy to use Green’s Traditional Pancake Mix for just 89p with Frylight Sunflower Spray (£1.49) for a clean flip.
 
Pimp your pancakes with Lyle’s Golden Squeezy Syrup (85p) and Dessert Sauce (99p) or try traditional Lemon Juice for 39p. You could even add fresh fruit with Aldi’s Super 6 fresh fruit offers such as Blueberries, Mini Bananas, Lemons, Funsize Pears, Limes or Funsize Easy Peelers, available from 16th February until 1st March, while stocks last.
 
But what will be the ‘it’ topping this Pancake Day? Due to its ever increasing popularity will it be the rising star of the sweet spreads world, peanut butter?* We think so! Try an American twist and add Specially Selected Peanut Butter (£1.69) for something crunchy and sweet.  
 
 
Lyle’s Golden Squeezy Syrup – 85p, 325g 

Lyle’s Squeezy Dessert Sauce – 99p, 325g 
Available in Butterscotch, Chocolate or Strawberry

Village Bakery Chocolate and Hazelnut Filled Crepes – 85p, 6 pack 

Classic Pancakes – 99p, 8 pack 

Specially Selected Peanut Butter – £1.69, 350g 

Green’s Traditional Pancake Mix – 89p, 232/305g 
Choose from Original or Golden Syrup.

Frylight Sunflower Oil Spray – £1.49, 190ml 
This is a Specialbuy product available in Aldi stores from 23rd February 2017, while stocks last.

Lemon Juice – 39p, 250ml 
This is a core product available in selected Aldi stores nationwide
 

Classic Pancakes
Crispy, tasty and wonderfully versatile. These pancakes are a bona fide classic.

Serves: 4 people
Prep time: 20 minutes
Cooking time: 2 minutes
British
Vegetarian

Ingredients
100g The Pantry Plain Flour
1 Medium Egg
300ml Semi Skimmed Milk
Pinch of Salt

Method
Beat the egg into the milk along with the salt.
Sift the flour into a bowl, make a well in the centre of the flour and slowly whisk in the milk and egg mixture until the mixture is smooth.
Allow to settle for 20 minutes.
Heat a little oil or butter in a medium frying pan.
Pour enough batter in just to cover the base, cook on a medium heat for 30 seconds until browned, flip and cook the other side.
Repeat until all the batter is used.
The batter will keep cling filmed in the fridge for 2 days, just whisk before using.
The pancakes can be made in advance, kept in the fridge for 2 days and reheated in a warm oven, wrapped in tin foil.
 
Brunch Pancakes
Hearty and delicious, these pancakes are a wonderfully filling option for mornings.

Serves: 4 people
Prep time: 20 minutes
Cooking time: 20 minutes
British

Ingredients
For the pancakes
100g The Pantry Plain Flour
2 Large Eggs
300ml Milk
Pinch Salt
10g Fresh Chives, chopped
A little Solesta Sunflower Oil
For the filling
6 Large Eggs
40ml Single Cream
Black Pepper and Salt
25g Butter
200g Plain Soft Cheese
8 slices Honey Roast Ham

Method
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
For the pancakes
Put the flour and salt in a mixing bowl.
Break the eggs and beat with the milk in a measuring jug.
Make a well in the flour and slowly add the egg mixture, beating as you do until you have a smooth batter, then add the chopped chives and mix well.
Grease a 25cm frying pan with some oil and make 8 pancakes.
Allow to cool.
Divide the cream cheese between the pancakes, spread over the top, then place a slice of ham on each pancake.
For the filling
Scramble the eggs – crack the eggs in a mixing bowl and lightly beat together with the cream.
Season with some salt and black pepper.
In a medium saucepan add the butter and melt over a low light.
Add the egg mixture and cook the eggs, always stirring with a wooden spoon until cooked and fluffy.
Divide this between the pancakes; place in the middle, gently roll up and put on to a baking tray.
Pop in the oven for 6 minutes to warm the pancakes through, then serve.
 
Leek and Goats Cheese Pancakes
Classic pancakes with an indulgent twist.

Serves: 4 people
Prep time: 25 minutes
Cooking time: 40 minutes
British

Ingredients
Pancakes 
100g The Pantry Plain Flour
2 medium Eggs
250ml Milk
1 tsp Stonemill Paprika
1 tsp Stonemill Garlic Granules
2 tsp Stonemill Dried Parsley
10ml Rapeseed Oil
Black Pepper
Sunflower Oil, to fry
20cm frying pan
Filling
300g Leeks
25g Salted Butter
150g log Goats’ Cheese
Black Pepper
Sauce
1 small Onion
400ml tin Sweet Harvest Chopped Tomatoes
30ml The Pantry Lemon Juice
10g fresh Basil
20ml Olive Oil
1 tsp Stonemill Paprika

Method
Make the pancakes.
Whisk the eggs with the milk.
Add the paprika, garlic, parsley, rapeseed oil and some black pepper, then whisk well.
Sift the flour into another bowl, make a well in the centre and gradually add the milk mix until you have a smooth batter.
Make 8 pancakes with the mix and put to one side.
Make the filling.
Wash the leeks well – dry and slice.
Melt the butter in a frying pan – add the leeks and cook stirring for about 5 minutes until just tender.
Add the goats’ cheese, season with black pepper and cook until melted – put to one side.
Make the sauce.
Peel, halve and finely chop the onion.
In a small frying pan, sauté the chopped onion in the olive oil for a couple of minutes.
Add the tinned tomatoes, paprika and lemon juice.
Chop the basil and add to the sauce.
Heat through then liquidise.
Heat the oven to 200°C/400°F/Gas Mark 6.
Lay the pancakes out.
Divide the mixture between them and roll up.
Put into a baking dish, pour over the sauce and bake in the oven for 20 minutes, then serve.
 
Apple & Blueberry Pancakes
Fruity, tasty and filling - these apple & blueberry pancakes are a great way to start the day!

Serves: 4 people
Prep time: 10 minutes
Cooking time: 15 minutes
American

Ingredients
140g The Pantry Plain Flour
30g The Pantry Caster Sugar
½ tsp Salt
1 tsp The Pantry Baking Powder
150ml Milk
1 Large Egg
100g Blueberries
2 Fun Size Eating Apples
80ml Grandessa squeezy honey 25g butter Extra butter to fry Sprinkle of The Pantry lemon juice

Method
Put the flour, salt, baking powder into a large bowl and whisk well
Add the egg to the milk and beat
Pour this into the flour mixture and whisk well
Melt the butter and stir this into the mix – beat till the batter is smooth
Allow to rest a few minutes
Meanwhile – wash the apples – core and thinly slice – sprinkle with some lemon juice to prevent browning
Heat up a small frying pan – lightly grease with butter
Add a large tablespoon of batter – about 12cm round – cook till the top begins to bubble – then flip over and cook the other side
Continue till the batter is used up – keep the pancakes warm in a low oven
Stack the pancakes between sliced apples and blueberries – drizzle with honey and serve
 
American Indulgence
These classic pancakes come with an exciting, indulgent twist.

Serves: 6 people
Prep time: 12 minutes
Cooking time: 10 minutes
American
Vegetarian
Vegan

Ingredients
Chocolate Hazelnut Spread
Peanut Butter
Banana
Maple Syrup

Method
Use the classic pancake mix to make your pancakes.
Then spread with Grandessa Chocolate and Hazelnut Spread and Grandessa peanut butter.
Add chopped banana, sprinkle with Grandessa Maple Syrup and serve.
 
-ENDS-
 
* http://www.mintel.com/press-centre/food-and-drink/smooth-ride-despite-crunch-as-brits-go-nuts-for-peanut-butter
** http://www.mintel.com/press-centre/food-and-drink/peanut-butter-a-rising-star-in-the-sweet-spreads-market
*** http://www.mintel.com/press-centre/food-and-drink/thats-nutty-influx-of-new-varieties-helps-peanut-butter-spread-the-wealth
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