A simple combination

It’s a tradition that dates back centuries, but it seems the custom of whipping up a batch of pancakes on Shrove Tuesday has fallen rather flat. According to research by Lyle’s Golden Syrup, just half of Britons will be getting out the frying pans for this year’s festivities - a drop of 25% compared with 10 years ago.

And a quarter of those surveyed were clueless about how to make a simple pancake batter from scratch.

The reasons given ranged from ‘ can’t be bothered’ to fretting that the dish takes ‘ too much time and effort’.

Of course, the word ‘ pancake’ can refer to a variety of creations from around the world - whether it’s the thin English kind traditionally served with lemon and sugar, a stack of fluffy American ones topped with blueberries or maple syrup, or a lacy French crepe smothered in chocolate hazelnut spread.

And when it comes to top- pings, pretty much anything goes, so there are few excuses not to give those flipping skills a whirl!

Try these tips from British Lion Eggs for making the perfect pancake...

n You need a good non-stick, preferably heavy, pan and to cook the pancakes properly, it needs to be hot. The first pancake rarely works and can look very untidy but tastes good. This is known as the cook’s treat!

n If you are not confident at tossing the pancakes, just use a spatula to turn them over.

n Some say leaving the batter to rest before use improves it - if you have time, brilliant, but it’s not essential.

n If there happen to be any leftover pancakes, leave covered in the fridge and just heat gently for a few seconds in a hot pan before serving.

Here are some recipes celebrating regional ingredients and pancake varieties from around the UK...