Some tips:

Don’t overwork the batter and you won’t need to rest it.

For a lump-free batter, start with the flour in a bowl and gradually beat in the eggs and liquid, keeping a smooth consistency. Once everything is mixed, stop beating.

To get fine, lacy pancakes, add only enough batter barely to cover the base of the pan.

To get really crisp edges, add a tiny bit less still — so that even when you tilt the frying pan to swirl the batter, it doesn’t quite reach the sides.

Batter's up for Shrove Tuesday

It's time to whip out the frypan for one of Britain's best-loved traditions - Pancake Day. Try doyenne of cooking Marguerite Patten's delicious recipe

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And remember, the first one you make will always be a bit dodgy.

All pancakes are good pancakes but the very finest are these simple, elegant, rum-scented crepes served with nothing but the sharp, fruity bite of lemon juice and the tickly crunch of sugar.

You can serve them with apple or quince compôte, with cream cheese and raisins, or with yoghurt and honey instead — but just remember that it’s Pancake Day, not Wild Experiments With Batter Day.

RECIPE: SIMPLE PANCAKES

Makes 12

For the basic batter:

140g/5oz plain flour

4 eggs

200ml/7fl oz milk

pinch of salt

For the pancakes:

50g/2oz melted butter

sunflower oil for cooking

For the filling:

3 lemons

50g/2oz granulated sugar

Method:

1. To make the batter, tip the flour into a bowl with a pinch of salt and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free.

2. Now whisk in the melted butter. Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix around the pan and pour off any excess. Cook for about 30 secs until golden, then flip over and cook on the other side.

3. Pile the pancakes up and serve with a sprinkling of sugar, a squeeze of fresh lemon and some grated zest.

Celia Brooks Brown is a food writer and presenter. She runs London's Gastro Tours: www.celiabrooksbrown.com

Share your pancake tips and favourite fillings below in the comment box.

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