Pancakes are traditionally made on Shrove Tuesday to use up any remaining butter, milk and eggs the day before Lent begins. It’s also a great opportunity to use up any leftovers from your fridge or kitchen cupboards, waste less and save more!PancakeStack

Love Food Hate Waste has the perfect recipe for creating something delicious from leftover yoghurt and overripe bananas which might otherwise go to waste. If you have any spare sultanas, flaked almonds or soft berries at home these all make tasty additions to the batter too.

Research shows that over 1 million unopened yoghurts are thrown away every day in the UK, and fresh fruit and veg tops the list of the most wasted food type. Each year in Scotland we buy and then waste £1bn on food and drink which could have been eaten. That’s an average of £35 per month for the average Scottish household. So instead of sending your leftovers to the bin, why not follow our simple recipe for a Shrove Tuesday treat.

Emma MarsLFHW-logoh from Love Food Hate Waste commented: “Using up leftovers is a really easy way to make the most of the food we buy and save money, especially on Pancake Day. Save money and a trip to the shops by using up what you already have at home. Pancakes are so versatile and as long as you have the basic ingredients of milk, eggs and flour you can use anything you like as an accompaniment. Plus, it’s a great chance to get creative with your leftovers.”

Recipe – Mushy banana and sour cream pancakes

These are great for using up speckled bananas quickly and for using up milk that has gone sour

  • 2 over ripe bananas, chopped into a bowl
  • 2 teaspoons lemon juice
  • 125g plain flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon soft brown sugar
  • 2 eggs, separated
  • 125ml soured milk or cream
  • 1 teaspoon vanilla essence
  • Zest of half a lemon
  • Melted butter

Mash the bananas with a little lemon juice. Sift the flour, baking powder, salt and cinnamon into a large bowl and add the sugar.  Mix together the mashed banana, egg yolks, soured milk or cream, vanilla and lemon zest, add to the dry ingredients and stir until just combined.  Whisk the whites in a separate bowl until soft peaks form. Fold into the batter lightly. Heat a large frying pan over a medium heat and brush with a little melted butter.  Use a ladle of mixture for each pancake. Cook for 2 minutes on one side and then flip the pancake and cook for a further 1 minute. If you don’t manage to eat all of them in one go, they freeze very well.