Lumpy batter and floor splatter – don’t be left with egg on your face when flipping pancakes today.
As hundreds of households across the country prepare to break out the non-stick frying pan and get creative with flavour combinations, we are giving you the perfect pancake recipe.
With just four basic store cupboard ingredients – plain flour, milk, eggs and salt – Kettering Park Hotel chef Craig Duffy says the pancake offers a great family-friendly cooking session.
He said by following his simple instructions very little can go wrong – apart from when it comes to flipping, of course.
First, whisk the three eggs before adding the flour before it is incorporated.
Then slowly add the milk and salt until any lumps disappear.
The batter should be very thin and run flow easily.
Heat some oil in a pan then pour the excess out before pouring some batter inside.
Cook the pancake before loosening it and attempting to flip it.
Whatever your preference, what happens next is up to you.
Be it sweet or savoury, pancakes can be jazzed up to make them as healthy or as decadent as you choose.
Junior sous chef Mr Duffy said: “Whatever people want on top of them, pancakes are usually delicious and a lot of fun to cook.”
Historically on Shrove Tuesday Christians went to confession and were absolved of their sins.
It was the last opportunity to use up all of the rich foods before embarking on the Lenten fast.