Flipping good pancakes!

Raise your Pancake game, and get the kids in the kitchen to practise their flipping skills too, ready for Shrove Tuesday. They’ll love these new spins on classic pancakes, so try something new then get creative with your toppings and decorations.

Chocolate pancakes (pictured)
Make a basic pancake batter with milk, eggs and plain flour, and add cocoa powder and a little sugar to the mixture. Fry pancakes in batches, then serve topped with a dollop of chocolate spread or yogurt, plus some fresh fruit and seeds.

Banana pancakes
Make fluffy American-style, vegan pancakes by mashing ripe banana with soya- or plant-based milk and self-raising flour, plus a little salt. Fry large spoonfuls of the batter in batches until the pancakes are lightly golden and risen, then serve topped with extra sliced banana and a dollop of peanut butter or maple syrup.

Green pancakes
Make your basic pancake batter with milk, eggs and plain flour, adding some finely chopped spinach and a little pesto to the batter. Adjust the mix with a little more flour or milk if it looks a bit wet. Fry pancakes in batches, then serve topped with grated Cheddar or some crumbled feta or goat’s cheese, plus some salad leaves.

Potato pancakes
Make an American-style pancake batter with milk, eggs and self-raising flour, then stir in some cooked mashed potato and a little salt. Adjust the mixture with a little more milk if it needs loosening. Fry large spoonfuls of the batter in batches until the pancakes are risen and golden, then serve with crispy bacon and some roasted tomatoes, plus plenty of brown sauce.