Whether you like to go all-out like Nigella Lawson and cook up a fantastical feast, or you prefer fuss-free recipes we've got you covered this Pancake Day.

The beauty of pancakes is that they can literally be made out of whatever's left in your house and they're always guaranteed to taste amazing. 

Why do we celebrate Pancake Day?

Pancake Day aka Shrove Tuesday is the traditional feast day before the Lent on Ash Wednesday, all in the run up to the Christian holiday of Easter. 

Shrove Tuesday was the last opportunity to use up eggs and fats before embarking on the Lenten 40-day fast and pancakes are an ideal way of using up these ingredients.

By observing the 40 days of Lent, Christians replicate Jesus Christ's sacrifice and withdrawal into the desert for 40 days.

Pancake recipes: 

Whether you like a classic crêpe or fluffy American pancakes there's something for everyone and you probably don't even need to go to the shops.

Traditional crêpe

The Argus: Ingredients: 

  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying
  • lemon wedges to serve (optional)

Perhaps the simplest of pancake recipes if the humble and understated crêpe.

Easy for the whole family to cook, simply mix all of your ingredients in a bowl or jug and whisk into a smooth batter.

On a medium heat with a good amount of oil in the pan, pour in your mixture and cook for one minute on each side until golden - give it a flip half way through if you dare. 

Serve with lashings of lemon and sugar to have an old-school treat or top with some of your favourite fruit and sauces.

Fluffy American pancakes

The Argus:

Ingredients:

  • 135g/4¾oz plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 130ml/4½fl oz milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
  • Syrup (to serve)
  • Butter (to serve)

Another rather easy method, add all of your ingredients into a bowl, sifting the flour and baking powder.

Use a fork to beat until smooth and let the mixture stand for a minute or two. 

Then, get your Matilda on and over a medium heat fry your small pancakes - they will seem very thick and this is how they should be, they'll take a couple of minutes to cook on each side.

Serve with syrup and butter, or even bacon if you fancy going properly state-side.

Gluten-free banana pancakes

The Argus:

Ingredients: 

  • 2 bananas
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs
  • 4-6tbsp coconut flour
  • Oil for cooking

A scrumptious take on an everyday classic, these banana pancakes are fun to make and completely gluten and grain free. 

Simply mash your bananas with the baking powder and vanilla extract, then add the rest of your ingredients and mix until combined.

Heat a large pan and coat with oil, once hot add a couple of spoonfuls of the mixture at a time - cover with a lid to help them cook through. 

*Handy tip: Preheat your oven to a low temperature and stick all your pancakes in to keep them warm.

To serve simply grab your favourite toppings, any nut butter works well, so does fruit and yogurt for a more substantial meal. 

These are also ideal to freeze if you make too much. 

Nutella stuffed pancakes

The Argus:

Ingredients:

  • 10 - 14 tbsp Nutella
  • 1 1/2 cups plain flour
  • 3 tsp baking powder
  • 4 tbsp sugar
  • Pinch of salt
  • 1 egg
  • 1cup + 2 tbsp milk
  • 1 tsp vanilla essence (optional)

Start by lining a tray with some baking parchment, then dollop some nutella into little discs. Place in the freezer for an hour. 

Whisk all of the ingredients (minus the Nutella) together until smooth and free of lumps, start by mixing the dry ingredients first. 

Melt some butter in a non-stick frying pan and add a spoonful of pancake mix.

Then place a frozen Nutella disc on top, finishing with another dollop of pancake mix - so you have pancake mix, frozen Nutella and pancake mix again. 

Cook through for a minute or so on each side and place in a preheated oven on low while cooking the whole batch.

Serve with extra Nutella and your favourite fruit.  

Savoury pancakes

The Argus:

Ingredients: 

  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying
  • Toppings (your choice)

Savoury pancakes are underrated and are the ideal meal to enjoy this Pancake Day. 

There are endless variations to make so let your creative juices flow.

From cheese and ham pancakes to avocado and feta - get creative and use whatever's in your fridge. 

A personal favourite is garlic mushroom and blue cheese.

*Handy tip: If using cheese add this to the pancake whilst it's cooking. Or, roll your pancake and fillings then line in a tray and cover with cheese - chuck this under the grill and enjoy. 

Simply fry up any ingredients and set aside, then using the same pan add your pancake mix - for savoury pancakes a crepe is ideal. 

You can then fill, fold and enjoy your pancakes with a healthy side salad.

Which recipe will you be using this Pancake Day?