If you’re celebrating Shrove Tuesday this year, make it easier for yourself with our foolproof step-by-step guide to delicious, crêpe-style pancakes.

Treat this classic recipe as a blank canvas to add your favourite toppings to, or if you’re feeling adventurous, tweak the batter with different flours – swapping in wholemeal will give you a nuttier flavour, or use self-raising for thicker, fluffier American-style pancakes.

EASY CRÊPE-STYLE PANCAKES

1. Place 125g of plain flour and 1 pinch of sea salt into a large bowl
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2. Crack in 3 large free-range eggs and pour in 250ml of milk
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3. Whisk well until you get a smooth batter, or alternatively blitz it all in a liquidiser. Leave to one side for 15 minutes
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4. Place a large non-stick frying pan on a medium heat. Once hot, rub a knob of butter around the pan so it melts
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5. Pour in 1 ladle of the batter
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6. Lift the pan off of the heat and tilt it so that the batter spreads all over the base
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7. Place the pan back on the heat for 1 to 2 minutes, or until the batter starts to come away from the sides and you can remove it easily from the pan
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8. Once golden underneath, flip the crêpe over and cook for a further minute until cooked through
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Serve straightaway with your favourite topping, or stack your pancakes on a plate and keep warm in a low oven until you’re ready to tuck in.