This year’s Pancake Day is definitely not one for deprivation. And how wonderful it is never to be more than 20 minutes or so away from such a simple treat. Whether you’re going flat and lacy à la Francaise or US plump and fluffy, it’s time to start whisking and flipping.

Fluffy Buttermilk Pancakes

For 10 pancakes
5 minutes preparation
20 minutes resting
15 minutes cooking

150 g plain flour
1 teaspoon baking powder
2 tablespoons caster sugar
300 ml buttermilk
2 eggs, lightly beaten
70 g unsalted butter, melted, plus extra for cooking and serving
Maple syrup for serving

Place all the ingredients in a mixing bowl and beat with an electric beater until smooth. You can also blitz everything in a blender.

Let the batter rest for 20 minutes.

Heat a little butter in a non-stick frying pan. Pour a small amount of batter in the middle of the pan, without spreading it out too much so the pancake is plump and light.

As soon as small bubbles appear on the surface, turn it over and brown it on the other side. Keep going until you run out of batter (you should have about 10 pancakes).

Serve the hot pancakes right away with butter and maple syrup or whatever takes your fancy.

Crêpes

For about a dozen crêpes
15 minutes preparation
25 minutes cooking

120 g plain flour
1 tablespoon caster sugar
2 eggs, lightly beaten
200 ml fresh, whole milk

Sift the flour into a mixing bowl. Add the sugar, then make a well in the middle and pour in the lightly beaten eggs. Whisk, using an electric beater, gradually incorporating the flour.

Next, pour in the milk, little by little, continuing to beat. Beat until the batter is completely smooth.

Heat a crêpe pan and grease it with a little butter, using some paper towel. Pour in a ladleful of crepe batter, tilting the pan at the same time so it covers the whole base. Cook the crêpe until its edges start to colour, then slide a spatula under the crêpe and turn it over. Once it is equally brown on the other side, slide it onto a plate and keep warm. Continue until you have used up all of the crêpe batter (you should have about a dozen crêpes).