FLIPP’N GOOD

Whether you prefer lemon and sugar crepes, or thick and fluffy banana pancakes, mix it up this Shrove Tuesday with three simple but decadent recipes from

Pancakes with sugar and lemon by Dominic Chapman

This easy pancake recipe is wonderfully simple and perfect for cooking with kids. Make up a big batch for Pancake Day and get flipping, but make sure you don’t get them stuck on the ceiling.

110g of plain flour 2 eggs 200ml of milk 75ml of water 50g of butter

1 pinch of salt To serve

caster sugar lemon juice

Mix the flour and salt in a large mixing bowl, make a well in the middle of the mixture and crack in the eggs. Mix to combine, then gradually whisk in the milk and water until you have a smooth batter. Place a frying pan over a medium heat and add a knob of butter. Add a thin layer of batter to coat the base of the pan, cook until the bottom of the pancake is golden then flip over and cook the other side.

Once the pancake is cooked, remove from the pan and drain off any excess butter. Repeat the process until all of the batter is used up. Serve the pancakes immediately, finished with a sprinkling of caster sugar and a good squeeze of lemon juice.

Gluten-free pancakes by Victoria Glass

This easy gluten-free pancake recipe means that you don’t have to miss out this Pancake Day. Victoria Glass shares her recipe for mouth-watering banana pancakes, which use rice flour for a light and fluffy, yet gluten-free batter. Enjoy for breakfast, brunch or even as a delightful dessert.

250g of rice flour 2 tsp bicarbonate of soda, gluten-free 2 tsp gluten-free baking powder 2 tbsp of caster sugar

1 pinch of salt 300ml of whole milk 2 large eggs, beaten 30g of unsalted butter, melted and cooled (plus extra for frying) 1 banana, overripe, mashed vanilla extract, generous splash olive oil

To serve

maple syrup

Mix together the rice flour, bicarbonate of soda, baking powder, sugar and salt in a large bowl. In a separate bowl, beat together the milk, eggs, melted butter and vanilla extract until fully combined.

Pour the milk and egg mixture into the flour. Add the mashed banana and whisk together until you have a fairly thick but pourable batter. Heat a frying pan over a medium heat with a little butter and olive oil. Pour about 2 tablespoons worth of batter for each pancake into the frying pan. Wait for the top to bubble slightly, before flipping over and browning on the other side.Serve the pancakes in a stack with a generous drizzle of maple syrup, or your topping of choice.

Perfect banana pancakes by Sally Abé

Dig in to this banana pancake recipe – a gloriously decadent breakfast or brunch for long, lazy weekends. Serve these perfectly fluffly pancakes with your favourite choice of toppings – a selection of berries would work fabulously, or you could opt for a sweeter version with plenty of cream and even toffee sauce.

135g of self-raising flour 35g of caster sugar 2 tsp baking powder 1 egg 130ml of milk 35g of butter, melted 2 bananas, roughly mashed 1 pinch of salt

Mix together the dry ingredients in a bowl. In a separate bowl mix the egg with the milk, melted butter and bananas. Mix the wet ingredients into the dry ingredients and stir until just combined. A few lumps here are ok, as if you overwork the mix your pancakes will be dense and heavy. Heat a non-stick frying pan over a medium heat with 1 tbsp of oil.

Use a ladle to pour a little of the mix into the pan, you should be able to fit 3 at a time depending on the size of your pan. Cook until you see bubbles starting to form in the pancakes and the undersides turn a lovely golden brown.

Carefully flip the pancakes and cook until browned well on both sides. Serve straight away with your choice of fruit, honey or cream. Sally has even added some vanilla to the cream for an added burst of flavour.