Today, (Tuesday 28th February) is Shrove Tuesday, more commonly known as ‘Pancake Day’. People all over the UK will be indulging in a feast of lightly golden batter, and adding a medley of toppings of their choice. Some drizzle bursts of citrus, enthused with lemon and sugar, others prefer a wholesome compote of berries and thick lashings of cream, whereas those young and young and heart enjoy the taste of chocolate and hazelnut spread.  But, why not try something different this year and try a splash of Italian flavour; as brought to you by Bellavita.

Pancakes with Pear

Ingredients:

12 oz of cakes and sponge flour.

1/2 a pint of semi-skimmed milk.

1 large free-range egg.

1 Kaiser Pear ( Available here: http://bit.ly/2ljmCKt )

1 tsp baking powder

a few knobs of unsalted butter

natural yogurt

wildflower honey

Method:

1.  Mix the batter ingredients with a whisk until the mixture is smooth and lump free. This batter should be the consistency of double cream. If it thickens while standing, add a little extra milk, stirring until you have the correct thickness.

2.  When your pan is hot, wipe it with oiled kitchen paper. Pour half a ladle of batter into the centre, quickly swirling the pan around, to spread the batter into a thin and even layer, pouring an excess into a jug. Cook the batter for approximately 1 minute, or until the pancake is golden and ready to flip.

3. Flip the pancake with care, using a fish slice or spatula under it, then in one swift moment, flip the pancake over. Continue to cook for 1 more minute to cook the other side.

4. Repeat for each pancake; adding honey, yogurt and slices of the pear for taste.

Pancakes with Jam

Ingredients:

12 oz of flour.

12 oz of plain, low-fat yogurt.

1/4 a pint of cold water.

2 large free-range eggs.

Pinch of salt

1-2 tsp of olive oil, plus more as required.

Jam (Try our organic strawberry jam by Fragola http://bit.ly/2mG5hwy )

Method:

1.  Mix the batter ingredients with a whisk until the mixture is smooth and lump free. This batter should be the consistency of double cream. If it thickens while standing, add a little extra milk, stirring until you have the correct thickness.

2.  When your pan is hot, wipe it with oiled kitchen paper. Pour half  a ladle of batter into the centre, quickly swirling the pan around, to spread the batter into a thin and even layer, pouring an excess into a jug. Cook the batter for approximately 1 minute, or until the pancake is golden and ready to flip.

3. Flip the pancake with care, using a fish slice or spatula under it, then in one swift moment, flip the pancake over. Continue to cook for 1 more minute to cook the other side.

4. Repeat for each pancake; adding yogurt, olive oil and jam to taste.

Pancakes with Olive Oil

Ingredients:

24 oz of flour.

1/2 a pint of milk.

4 free-range eggs beaten.

1 tsp baking powder.

1/2 tsp of salt

4 tbs of extra virgin olive oil. (Try our range of oils available here: http://bit.ly/2lubs6p )

Method:

1.  Mix the batter ingredients with a whisk until the mixture is smooth and lump free. This batter should be the consistency of double cream. If it thickens while standing, add a little extra milk, stirring until you have the correct thickness.

2.  When your pan is hot, wipe it with oiled kitchen paper. Pour half  a ladle of batter into the centre, quickly swirling the pan around, to spread the batter into a thin and even layer, pouring an excess into a jug. Cook the batter for approximately 1 minute, or until the pancake is golden and ready to flip.

3. Flip the pancake with care, using a fish slice or spatula under it, then in one swift moment, flip the pancake over. Continue to cook for 1 more minute to cook the other side.

4. Repeat for each pancake; adding olive oil to taste.

Order from the Bellavita shop today to receive a 20% discount on all Petra Flours: http://bit.ly/2lRF0fs. Have you got a favourite Pancake recipe? Let us know in the comments below.