SHROVE Tuesday - the traditional feast day before the start of lent on Ash Wednesday is celebrated this week. But if you reading this a week down the line I'm guessing you still fancy a pancake.

Although serving pancakes with lemon and sugar remains a popular choice, with a few easy adaptations this basic dish can be turned into something a bit more special.

So why not push the boat out with these delicious recipes from Somerfield? Try fruity pancakes - a delicious concoction of cinnamon, apples and raspberries - or raisin and orange pancakes served with orange and honey sauce.

Or for those who prefer something a little more savoury, the spinach and ricotta pancakes are the perfect pick-me-up for these cold winter evenings.

For more recipe ideas visit the link below...



Fruity Pancakes

Preparation time: 15 mins Cooking time: 15 mins (Serves 4)

  • 100g (3oz) plain flour
  • 1 egg, beaten
  • 300ml (pt) milk
  • 50g (1oz) butter
  • 75g (2oz) demerara sugar
  • 2.5ml (tsp) ground cinnamon
  • 2 Bramley apples
  • 170g punnet raspberries

    Sift the flour into a bowl and add the egg. Gradually whisk in the milk to make a smooth batter.

Heat the vegetable oil in a frying pan until hot and spoon in the batter.

Tilt the pan to coat the base evenly and cook over a medium heat until set.

Turn the pancake over and cook the other side until golden.

Repeat until all the batter has been used (eight pancakes).

Meanwhile melt the butter and demerara sugar, with ground cinnamon, in a pan. Add the Bramley apples, (peeled, cored and sliced) and cook for 8 to 10 minutes. Add the raspberries and cook for a further 5 minutes, until softened.

Divide the apple mixture between warm pancakes and serve spooned over a carton of fresh custard.



Raisin & Orange Pancakes with Orange & Honey Sauce

Preparation time: 20 mins Cooking time: 15 mins (Serves: 4)

  • 100g (3oz) plain flour
  • 1 egg, beaten
  • 300ml (pt) semi-skimmed milk
  • 100g (3oz) raisins
  • 5ml (1tsp) vegetable oil
  • 4 oranges
  • 15ml (1tbsp) honey

    Sift the flour into a bowl and add the egg. Gradually whisk in the milk to make a smooth batter and add grated rind of 1 orange and the raisins.

Heat the vegetable oil in a frying pan until hot. Spoon in the batter ensuring you've got plenty of raisins in each pancake. Tilt the pan to coat the base evenly. Cook over a medium heat until set. Turn the pancake over and cook the other side until golden. Repeat until all the batter has been used (eight pancakes).

Grate the rind from 1 orange, reserve. Remove the peel and pith from 3 oranges; segment. Place segments in a small pan, squeezing out any juice from the membranes. Add the honey and the reserved rind. Heat gently for 1 to 2 minutes until just warm. Spoon between the pancakes.



Spinach & Ricotta Pancakes Preparation time: 15 mins Cooking time: 15 mins (Serves: 4)

  • 100g (3oz) plain flour
  • 1 egg, beaten
  • 300ml (pt) semi-skimmed milk
  • 5ml (1tsp) vegetable oil
  • 325g (11oz) spinach
  • 200g (7oz) ricotta
  • Cherry tomatoes

    Sift the flour into a bowl and add the egg. Gradually whisk in the milk to make a smooth batter.

Heat the vegetable oil in a frying pan until hot and spoon in the batter. Tilt the pan to coat the base evenly and cook over a medium heat until set. Turn the pancake over and cook the other side until golden. Repeat until all the batter has been used (eight pancakes).

Wilt the spinach gently in a saucepan, squeeze out any excess liquid. Stir in the ricotta.

Divide between the pancakes, roll up and serve immediately with cherry tomatoes.