Pancake Day

This year Shrove Tuesday falls on 16th of February and Suffolkrecycling would like to encourage you to avoid wasting your food during Easter. On Shrove Tuesday people indulge themselves and use up all the food that isn’t eaten during Lent. By wasting less food you can save yourself money and also save landfills being filled with unnecessary waste. You can save yourself up to £50 each month by following a few tips below. The Love Food Hate Waste website can also offer you more tips on how to reuse food, how to calculate the correct portions, and also provide you with some great recipes. Also see below for some different pancake recipes to try out this year. Compost your pancake waste. Up to one third of all household waste could be composted at home, making a useful soil improver, rather than being sent to landfill. To find out how easy it is to compost, visit Recycle Now or for more information about compost bins and home composting click on the composting link. Spare a thought for the environment as you crack your eggs this Shrove Tuesday by composting your pancake leftovers. Don’t stop there, you can save up to £50 every month by planning meals, correct portioning, and knowing where to store your food. For more tips on how to save money why not visit our Love Food Hate Waste campaigns page here. Are you a pupil or a teacher at a Suffolk school? Would you like to enter a Pancake Drawing competition? All you have to do it download the Pancake Drawing Sheet, fill it in and sent it to this address, for the chance to win some great recycling prizes for you and your school: Finlay McNeill and Melanie Brown Waste Department Endeavour House Russell Road Ipswich IP1 2BX Recipes. For something a bit different this year, why not try some of our recipes below. 1. Stewed Rhubarb with Ginger Flavoured Pancakes Preparation time: 10 minutes Cooking time: 20 minutes Makes: 8 Ingredients For the pancakes: 200g Plain flour 1 tsp Bicarbonate of soda 50g Light brown soft sugar 2.5cm Piece fresh root ginger, finely grated 2 Medium eggs, 1 whole and 1 separated 284ml Pot buttermilk 25g Butter For the rhubarb: 500g Rhubarb, sliced 200ml Water 3 tbsp Caster sugar Method 1. Place the rhubarb, water and sugar in a pan and heat gently. Bring to a simmer and cook for 5-7 minutes or until the rhubarb is soft. 2. Sift the flour and bicarbonate of soda into a bowl, and then stir in the sugar. Make a well in the centre and add the ginger, whole egg and egg yolk. Mix with a wooden spoon, and then gradually add the buttermilk, beating until the mixture forms a smooth, thick batter. In a clean bowl, whisk the remaining egg white with a pinch of salt to form soft peaks. Lightly fold into the batter using a large metal spoon. 3. Heat a little butter in a non-stick frying pan until foaming. Pour a generous tablespoon of the batter into the pan and spread to a circle about 8 cm. Cook over a medium heat for about 3 minutes until bubbles appear on the surface of the pancakes. Flip them over and cook for a further 2-3 minutes until risen and golden. Repeat until all the batter is used. 4. Layer the pancakes and the rhubarb in a stack and serve. 2. Cinnamon Pancakes topped with Rum Glazed Bananas Preparation time: 10 minutes Cooking time: 20 minutes Makes: 8-10 Ingredients For the pancakes: 110g Plain flour, sifted Pinch of salt 2 Eggs 200ml Milk mixed with 75ml water ½ tsp Ground cinnamon 50g Butter For the topping: 4 Bananas Zest and juice of 1 orange 2 Tbsp sugar 2 Tbsp dark rum To serve: Icing sugar, for dusting Crème fraiche Method 1. To make the pancake batter, sift the flour, salt and cinnamon into a bowl and make a well in the centre. Stir in the eggs and gradually beat in the milk and water mix, drawing in the flour from the sides to make a smooth batter. 2. Melt the butter in a pan. Add 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to oil the pan, using kitchen paper to smear it round before you make each pancake. 3. Heat a pan over a high heat, reduce the temperature, wipe with a little of the melted butter and add two ladles full of batter. Swirl the batter round the pan and cook for about 30 seconds. Make sure the pancake is loose and toss. Cook for a further few seconds. Repeat until all the batter is used. Stack the pancakes, separating with a sheet of greaseproof paper and keep warm while making the banana topping. 4. Peel the bananas and slice into a frying pan. Add the orange juice and zest, sugar and rum. Heat gently over a medium heat until the sugar is dissolved and the bananas have softened slightly. 5. Serve the pancakes folded and topped with the rum bananas. 3. Spring Onion Pancakes Filled with Shredded Duck Preparation time: 10 minutes Cooking time: 20 minutes Makes: 8 pancakes Ingredients For the pancakes: 110g Plain flour, sifted Pinch of salt 2 Eggs 200ml Milk mixed with 75ml water 4 Spring onions, finely chopped 50g Butter For the filling: 2 Duck breasts, skinned 1 Tbsp sunflower oil 1 Tsp allspice Salt and freshly ground black pepper 1/2 Cucumber, cut into matchsticks 1 Bunch spring onions, cut into matchsticks 1 Red pepper, cut into matchsticks 1 Green pepper, cut into matchsticks 4 Tbsp Hoisin or plum sauce Method 1. Preheat the grill pan over a medium heat. Place each breast between two sheets of Clingfilm. Beat each breast with a rolling pin until it flattens. Place the flattened breasts in a bowl and rub in the sunflower oil. Rub in the all spice and season with black pepper and sea salt. Grill the duck for 5 minutes each side or until cooked to your liking. 2. Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Whisk the eggs making sure all the flour from around the edge of the bowl is incorporated. Add the spring onions. 3. Next gradually add small quantities of the milk and water mixture, still whisking 4. Whisk once more until the batter is smooth, with the consistency of thin cream. Melt the 50g of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to oil the pan, using kitchen paper to smear it round before you make each pancake. 5. Once the duck is cooled, finely slice. When ready to serve, spread the pancakes with the hoi sin or plum sauce, and filled with the duck, cucumber and spring onion and peppers. 6. Roll and serve. Happy Pancake Day!!