Every Shrove Tuesday or Pancake Day the world goes flipping crazy for crêpes and pancakes. Supermarket shelves will be groaning with pancake mixes, lemons and eggs, and all over the country, we'll be sizzling, flipping and unsticking our pancakes from kitchen ceilings.
So, how to make the most of the day? Pancakes, delicious as they are, are deceptive little things too – they look simple, but making a good crêpe is an art. If you want to master the basic techniques of how to make pancakes, you need to think about making your batter light and airy, having your pan the perfect temperature and nailing that all important flip.
As for toppings, the joys of a freshly-flipped pancake shouldn’t be confined to a token gesture – breakfast, lunch or dinner; main, dessert or snack – the adaptable pancake can be sweet or savoury, a decadent treat or a meal in its own right. You might be a staunch traditionalist and see anything other than lemon and sugar as heathen, or maybe you prefer to get experimental, throwing something together from your kitchen cupboard to create something unique.
If you're looking for some pancake inspiration, asking the professionals always guarantees good results. We asked some of the best chefs in Britain to share their favourite pancake toppings, from the classic to the outlandish.
