OK, you’ve got your flour, sugar and lemons to the ready, but, actually, would you like to jazz things up a bit?

Because here are a few of the pancake recipes to try out next week on Shrove Tuesday.

Buttermilk pancakes

This recipe comes courtesy of Michael Eames, proprietor and chef at the Barrasford Arms. “I serve them with a generous spread of Nutella and sliced banana and a side order of good Yorkshire tea,” he said.

Ingredients:

275 grams buttermilk

4 tblspn vegetable oil

½ teaspoon vanilla extract

50 gr caster sugar

150 gr plain flour

1 ½ tspn baking powder

1 tspn bicarbonate of soda

1 dash salt

1 egg

1 tspn lemon juice

15 gr butter (or as needed)

Method:

Mix the buttermilk, vegetable oil and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, bicarbonate of soda and salt, combining the batter with just a few strokes to moisten. Leave the lumps.

In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to one hour.

Heat a large frying pan over medium heat and grease with the butter. Pour 75ml of batter per pancake into the frying pan and cook until bubbles appear on the surface, about two minutes. Flip with spatula and brown the other side, about two more minutes.

Blood orange crepe suzette

Karen Errington, proprietor of the Rat, in Anick, provided this recipe. “It makes a nice pudding with blood oranges, which are in season now – lovely served with a dollop of double cream or creme fraiche.”

Ingredients:

50g melted butter

2 eggs

25g caster sugar

100g plain flour

sea salt

350ml milk

Blood orange sauce:

4 tblsp caster sugar

juice of 4 blood oranges

Zest of 1 orange

Splash of Cointreau

2tsp cold butter

Method:

Combine the pancake ingredients and cook in a small frying pan using some melted butter to grease pan. Fold the pancakes into quarters

To make the sauce:

Heat the caster sugar over a low heat in a pan until deep amber in colour – do not stir. Add the orange juice, taking care as the hot caramel may spit.

Add the orange zest and Cointreau. Return to heat until caramel is liquid. Add the butter to the sauce in small pieces. Bring to boiled and simmer until slightly reduced.

Add the pancakes to warm through. Serve with cream, ice cream or creme fraiche.

Vegan pancakes with mixed berry compote.

This recipe is one of many suggestions for pancakes featured on www.olivemagazine.com

Ingredients:

200g mixed frozen berries

1 tbsp icing sugar

squeeze of lemon juice

150g plain flour

2 tbsp caster sugar

2 tsp baking powder

pinch of salt

dash of vanilla extract

150ml unsweetened almond milk

½ tbsp vegetable oil

Method:

Tip the berries into a small pan with the icing sugar and lemon juice, and cook for 5-10 minutes or until saucy.

Keep the mixture warm.

Tip the flour, caster sugar, baking powder and salt into a bowl, and mix to combine. Pour in the vanilla and almond milk, and whisk to fully combine.

Heat a non-stick frying pan over a medium heat with 2 tsp of oil. Swirl the pan so the oil coats the entire surface, and carefully wipe clean with kitchen paper.

Add a heaped tbsp of batter to the pan and cook the pancakes in batches for 3-4 minutes on each side.

Keep warm in a low oven while you cook the rest. Serve the pancakes with the compote.

Spanakopita-inspired pancakes

This recipe and many more can be found on realfood.tesco.com

Ingredients:

1 x 240g bag baby spinach

200g ricotta

100g feta, crumbled

50g pine nuts, toasted

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves

1 sprig thyme, leaves removed and chopped, plus extra to garnish

Method:

Firstly, prepare a batch of pancakes.

Put the spinach in a colander over the sink and pour over enough boiling water to wilt the leaves. Leave to cool slightly, then squeeze out the excess water. Transfer to a bowl and mix with the ricotta, feta and pine nuts.

Heat the oil in a pan over a low heat and add the onion, garlic and thyme leaves. Cook for 5-10 mins, or until softened, then add the spinach and ricotta mixture. Heat through for 1 minute, and then season to taste. Remove from the heat.

To serve, divide the filling between 4 pancakes and carefully roll them up.

Then sit down and enjoy!