This Shrove Tuesday why not experiment with your pancake toppings and add a touch of Italian flavour to your dish.
Serves 6 (12 pancakes)
What You’ll Need:
- 150g self raising flour
- 1 tsp baking powder
- pinch salt
- 1 tablespoon caster sugar
- 1 large egg, lightly beaten
- 150ml (5 fl oz) milk
- 2 tbsp melted butter
- A few drops of vegetable oil, to grease
- 1 x 250g tub Ricotta cheese
- 2 ripe conference pears
- 12 slices Parma Ham
- Maple syrup, to drizzle
What To Do:
- First make the pancakes. Sift together the flour, baking powder, salt and sugar into a mixing bowl. Add the egg, milk and melted butter, and whisk together. Leave to stand for 15 minutes.
- Place a non-stick frying pan over a medium heat and add a knob of butter to coat the surface of the pan. Drop tablespoons of the pancake batter into the pan and flip over after a couple of minutes, when tiny bubbles start to appear on the batter surface. Leave the pancakes over the heat for a further 1-2 minutes, until both sides are golden brown. Repeat this process until you have 12 medium-sized pancakes.
- Layer the pancakes on to six serving plates with ricotta cheese, sliced pear and Parma Ham. Finish with a final slice of Parma Ham and a generous drizzle of Maple syrup.
Cook’s tip: Why not experiment with different combinations of filling for your pancakes: try peaches or mango, or even drizzle with runny honey instead of Maple syrup. You can also always buy Scotch pancakes to save time.
Recipe from Prosciuttodiparma.com.