PANCAKE Day has crêped up on us quicker than you can say ‘flippin’ good’.

Tomorrow people across the county will be mixing their batter – and those taking part in the annual Portland Pancake Race will be donning their trainers.

But what to do if your pancakes are more flop than flip? Fear not, here is a basic recipe for you to try:

Basic pancake batter

Ingredients:

  • 100g sifted plain flour
  • 2 eggs
  • 300ml milk
  • Pinch of salt
  • 1 tbsp sunflower oil
  • Butter for frying

Preparation method:

Mix the flour, salt, eggs, sunflower oil and 50ml of milk together in a large mixing bowl. Beat until you have a smooth and thick paste. Gradually add the remaining milk until the batter is the consistency of thick single cream.

Whisk energetically to get air into the batter. Leave for 30 minutes covered with a tea towel. This allows the flour starch to swell.

Heat your pan for two to three minutes, then add the butter.

Once melted, add two tablespoons of your batter mix. Swirl and flip.

Eat and enjoy with lemon juice and a sprinkling of sugar.

If you’re feeling flippin’ fancy, why not give one of these recipes a go:

Strawberry, Toasted Almond and Caramel Pancakes  

Serves 4 (2 pancakes each) 

Preparation time: 5 minutes

Cooking time: 10 Minutes

For the pancakes:

  • 100g flour
  • 2 eggs, beaten
  • 300ml milk
  • Oil for frying

For the filling:

  • 20 strawberries, chopped
  • 2tsp sugar
  • 1 tbsp caramel sauce
  • 300ml Greek yoghurt
  • 2 tbsp, heaped, toasted almonds

Preparation method:

In a bowl, sprinkle the sugar over the strawberries and leave to macerate while you make the pancakes. Switch your oven on to a low heat.

Place the flour in a bowl and gently whisk in the milk and eggs so you have a lump free batter. It should be the consistency of singe cream.

Heat a medium sized frying pan on a medium heat then wipe it with oil. Ladle enough batter into the pan to coat the base with an even, thin layer when you tilt it around the pan.

Leave the batter to stand until the top side looks dry and the bottom is golden, usually around 30 seconds. Using a fish slice or flick of the wrist, turn or flip the pancake to cook the other side. Once cooked pop on a plate, cover with foil and keep warm in the oven. Repeat until all the batter is used up.

Gently fold the strawberries and caramel through the yoghurt. Serve with a dollop of yoghurt mixture and scatter with almonds. For more information visit vivastrawberry.co.uk

Beetroot pancakes with eggs, smoked bacon and maple syrup

Serves 4, makes 12 small pancakes

Preparation time: 5 minutes

Cooking time: 15 minutes

Ingredients:

  • 250g plain cooked (vacuum packed) beetroot, drained
  • 225g plain flour
  • 2 large eggs, lightly beaten
  • 30g butter, melted & cooled
  • 1tbsp baking powder
  • Pinch salt
  • 1 tsp sugar
  • 300ml milk
  • Sunflower oil for shallow frying

To serve:

  • 12 rashers smoked streaky bacon, cooked crisply
  • Maple syrup, to taste
  • 4 eggs, fried

Preparation method:

Place all the ingredients in a food processor and blitz.

Heat oil in a large frying pan. Pour ladles of batter into the pan and cook until you start to see little bubbles on the surface – this will take a minute or two.

Flip the pancakes and cook for a further minute or so.

Transfer to a warm plate and cover tightly with foil. Continue until you have used all the batter.

Serve hot with eggs, bacon and plenty of maple syrup.

For more information visit lovebeetroot.co.uk Alternatively there are plenty of ready-made batters on the shelves.