Whether you like yours thin and lacy like a classic crêpe or thick and fluffy like an American-style pancake, International Pancake Day is all about flipping, topping, and indulging.

Also known as Shrove Tuesday, Pancake Day falls the day before Lent begins, marking a final feast before the traditional fasting period. The tradition dates back centuries when people used up rich ingredients like eggs, milk, and butter before the 40 days of Lent. Today, it’s less about fasting and more about enjoying one of the most versatile and delicious foods around.

Ingredients 

• 125g plain flour
• 2 large eggs
• 300ml whole milk
• A pinch of salt
• 1 tbsp melted butter (plus extra for cooking)

Method

1. In a large bowl, whisk together the flour and salt. Make a well in the centre and crack in the eggs. Gradually add the milk, whisking constantly, until you have a smooth, lump-free batter. Stir in the melted butter.
2. Let it sit for at least 15 minutes (or up to an hour) to help the pancakes turn out light and tender.
3. Place a non-stick frying pan over medium heat and brush lightly with butter.
4. Pour a small ladleful of batter into the pan, swirling it around to create a thin, even layer. Cook for about 1-2 minutes until golden underneath, then flip and cook for another 30 seconds.
5. Transfer the cooked pancakes to a warm plate and cover with a clean tea towel while you cook the rest.
6. Stack them up and add your favourite toppings.