GREASE up your frying pan, stock up with eggs and flour and get ready to have a flipping good time because tomorrow is Pancake Day.

Shrove Tuesday, also known as Fat Tuesday or Mardi Gras, began as a day of preparation for Lent. The English custom of eating pancakes was a means of using up eggs and fat, which were forbidden during the 40-day festival.

For hundreds of years, households have gathered around the stove in eager anticipation of the annual scoffathon. But when push comes to shove, are you left with picture-perfect pancakes or crumbling crepes? Why not try our lip smacking recipes for the classic pancake or something more adventurous.

Basic Pancake Recipe

Makes 8 pancakes

115g plain flour

Pinch of salt

1 egg

300ml milk

25g unsalted butter, melted

Vegetable oil

Sift the flour and salt together, beat the egg into the milk and whisk into the flour. Rest the batter for 30 minutes if you have time. Add melted butter.

Warm the pan well and rub lightly with kitchen paper dipped in oil. Put some batter in the pan and tilt the pan so that the mix covers the base in a thin layer.

Cook for 15-20 seconds until the edges curl and the underside is golden. Flip and cook on the other side. Turn out and keep warm. Repeat until the batter in finished.

Serve with the traditional choice of lemon juice and sugar, or try maple or golden syrup, apple sauce and cream, or your favourite fruit topping.

Mocha Waffles with Espresso Syrup

Makes 8 waffles

For espresso syrup:

170g caster sugar

125ml brewed espresso coffee

60ml pouring cream

250g plain flour

2tbsp unsweetened cocoa powder

2tsp baking powder

½ tsp salt

310ml milk

2½ tsp instant coffee granules, dissolved in 1½ tablespoons water

115g caster sugar

3 eggs, separated

60g unsalted butter, melted, plus extra, for brushing

Ice cream, to serve (optional)

Put all the espresso syrup ingredients (first 10 ingredients) in a small saucepan with 3tbsp water.

Mix well, bring to the boil, then reduce the heat and simmer for four to five minutes. Set aside to cool.

Preheat a waffle iron and heat the oven to 120C/gas mark ½.

Sift the flour, cocoa, baking powder and salt into a large bowl and make a well in the centre. Add the milk, coffee, sugar, egg yolks and butter to the well and whisk until smooth.

In a clean, dry bowl, beat the egg whites using electric beaters until firm peaks form. Using a large metal spoon, stir a tablespoon of egg white into the batter to loosen it, then gently fold in the remaining egg white.

Brush the waffle iron with melted butter. Pour about 125ml batter into the centre of the iron and spread almost to the corners of the grid.

Cook for four to five minutes, or until crisp and golden.

Remove and keep warm in the oven while cooking the remaining batter.

Serve waffles with espresso syrup spooned on top, and a scoop of ice cream.

What's your favourite pancake? Tell us in the comments below