How to use up your leftovers for alternative toppings on pancake day

Wahey, it’s pancake day! Its one of my favourite traditions of the year so I’m going to be eating pancakes all day. I love pancake and every year I say, “why don’t we have pancakes more often?” and then always forget to make them. So, because I knew Shrove Tuesday was coming up, I’ve had a couple of other pancake meals earlier this month to really make the most of ‘pancake season.’

Shrove Tuesday is traditionally a day of feasting before giving things up for lent and was the last chance to use up eggs etc before the fasting began. I’ve been doing the #FoodSavvy challenge this month with the aim of minimising my food waste so using up eggs, milk, flour and other fillings on pancake day is a great way to ensure that I’m not throwing away potentially edible food.

Here are some of my favourite ways to use up leftovers on Pancake Day…


This is a meal that I ate A LOT when I was a student in Lancashire and one that I still love to make as an alternate to Sunday roast. The pancake provides the same flavour of a yorkshire pudding, and you wrap it around a slice of left-over roast beef. Add some caramelised onions, mustard or horseradish (whatever you prefer) into the wrap and roll it up. Serve with chips or roast potatoes, veggies and lots of gravy.


Try topping a cooked pancake with leftover salsa or any kind of tomato sauce you’ve made. Sprinkle on some grated cheese and add any other toppings you have lying around – cooked onions, mushrooms, peppers, diced ham etc. Pop it under the grill until the cheese is bubbling and the topping is cooked through. Or if you have leftover chilli con carne, heat it up until it’s bubbling and then add to a pancake with a handful of cheese and fold it up.


One of my favourite lunches is a tuna melt – whether it’s a toastie or a panini – so why not make it into a pancake too? Spread leftover tuna mayo from your lunch onto a cooked pancake, sprinkle on some grated cheddar and then top with another cooked pancake. Warm through, flip it over and warm on the other side until the filling is piping hot and all the cheese is melted.


This pancake filling is a great way to use up any fruit in your fridge. If you’ve got soon-to-be-off apples or pears, you can stew them with blackberries and blackcurrants to create a soft, warm fruit filling. Roll up the pancake and serve with custard or ice-cream, just like you would serve a crumble.


I found a great way to use up leftover chocolates from Christmas or Valentine’s Day – turn them into a chocolate spread. Break up the chocolate into small pieces and put in a microwaveable container. Add a spoonful of real butter and heat in the microwave for 10 seconds at a time, using a spatula to stir between heating. Once the chocolate is melted and the butter combined, you’ll have a chocolate sauce that you can spread onto a pancake before layering up with bananas and whipped cream. Or you could spoon some cherries and raspberries (or any defrosted frozen berries) onto the chocolate spread for a black forest gateau-esque flavour.

Let me know what you like to eat in your pancakes in the comments below and I’d love to hear about your own recipes to use up leftovers – any tips and ideas for minimising my food waste would be gratefully received πŸ™‚



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Cassie is a freelance writer with a Masters degree in lifestyle promotion studies. She loves to 'get the look for less' so regularly shares thrifty fashion posts, DIY interior design ideas and low-cost recipes on her blog.

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