perfect pancakes

Change up your pancakes for Shrove Tuesday (March 1). We’ve chosen a few of our favourite recipes to help you celebrate in style. These make for a great Mother’s Day brunch too

Easy crêpes

While you may need to brush up on your flipping technique, these pancakes are simple and quick to make. They’re best served warm with whatever toppings you like. We opted here for juicy blueberries in maple syrup with cream cheese and nuts (find the recipe at bbcgoodfoodme.com/recipes/ blueberry-cheesecake-pancakes).

MAKES 8 large crêpes PREP 5 mins plus resting COOK 20 mins EASY V

175g plain flour

3 eggs

450ml milk

sunflower oil, for frying

1 Weigh the flour out into a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.

2 Heat a large non-stick crêpe or frying pan over a medium-high heat. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as you can make it. Cook for a few minutes until the edges are peeling away from the sides of the pan – shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven until ready to serve with your favourite toppings.

PER SERVING 161 kcals • fat 6g• saturates 2g • carbs 19g • sugars 3g • fibre 1g • protein 7g • salt 0.2g

Fluffy Japanese pancakes

Make these tall Japanese pancakes and watch them bounce and jiggle. You’ll need two crumpet rings to make them.