We often buy too much or simply forget what’s in the refrigerator and end wasting food, a lot of food. Overall up to 50% of the food produced ends up in the bin. Even though we are improving, UK households are still wasting around 21% of perfectly good food. By becoming savvier with using left overs, families could save on average £60 a month! Food waste also generates a big environmental footprint and according to waste campaigner Tristam Stuart “all the world’s nearly one billion hungry people could be lifted out of malnourishment on less than a quarter of the food that is wasted in the US, UK and Europe“.
This Shrove Tuesday we join Hubbub’s Flippin’ Food Waste campaign and challenge you to transform the odds and ends in your fridge into delicious pancakes.
Pancakes are so versatile you can have them for breakfast, lunch, dinner, dessert or snack. They come in many shapes and forms. The French like them thin, the Canadians fluffy. However, whatever name you give them (crêpe, pancake, dosa, poodla, socca, blini, pikelet, latkes, raggmunk etc..) pancakes have one thing in common: they are a great way to use any left over food lurking around the fridge.
For a quick and easy savoury topping you can simply fry an onion with some left over vegetables and add a handful of cheese or a splash of cream. You might also want to throw in some scraps of meat, bacon or ham.
Ratatouille, chilli, roasted vegetables, curry, vegetables, cheese, cream… all make perfect pancake toppings. Left over mash is also very handy to make some scrumptious potato pancakes and perfect pairing for many other vegetables’ bits and pieces. Raw vegetables, mashed or grated, blend into delicious latkes. Seasonal fruits drizzled with honey, maple syrup, chocolate or caramel sauce make perfect addition to sweet pancakes. Don’t throw away overripe bananas but use them as binder instead of eggs for sweet vegan pancakes.
Below I have hand picked some delicious seasonal recipes to inspire you to a waste-free Pancake Day. Make sure you share your waste free food tips in the comment box below.
Spicy vegetable Fajitas by BBC Good Food
Buckwheat Pancakes with Roasted Cauliflower & Caramelised Onions by Gluten Free Rosie
Cauliflower & Leek Pancakes by Lisa’s Project
Cheesy Cauliflower Pancakes by Real Housemoms
Kale Pancake by Divine Healthy Food
Kale & Leek Pancake by Food .com
Kale and cheese Pikelets by Yotam Ottolenghi
Chinese Style Spring Onion and Kale Pancakes by A Fresh Legacy
Japanese Vegetable Pancakes by Smitten Kitchen
Mashed Parsnip & Potato Pancakes by The Hungry House
Sweet Potato, Turnip, and Parsnip Pancakes by CSA 365
Spicy Carrot, Parsnip and Potato Latkes via NY Times
Curried Sweet Potato, Carrot, and Parsnip Latkes with Harissa Yogurt by Sassy Radish
Potato Pancakes by BBC Good Food
Cheesy Leftover Mashed Potato Pancakes by Just A Taste
Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes by Serious Eat
Gouda Mashed Potato Pancakes + Brussels Sprouts Slaw by What Dress Code
Banana Pancakes with Yogurt Sauce by Leftover Recipes
Gluten-Free Banana Silver Dollar Pancakes by Oh My Veggies
Chocolate Chips Oatmeal Cookie Pancakes by Minimalist Baker
Vegan Banana Pancakes by The Flexitarian
Rolled Pancakes with Rhubarb Filling Recipe by Tesco
Spelt Flour Pancakes with Rhubarb and Cardamom via Parent Dish
Buttermilk Pancakes with Poached Rhubarb by Morrison
Roasted Rhubarb & Ginger Curd Pancakes by Ren Behan