THE humble pancake has come to represent the last feast before Lent, but scoffing pancakes is hardly going out with a bang is it?

Milk, eggs and flour? It’s not the most exciting way to begin a fast, is it?

Which is why we’ve teamed up with the chefs at British Lion eggs, to bring you some of the better pancake recipes from around the world.

Pancake Day has been celebrated for hundreds of years and was the traditional Christian feast before the start of Lent – the 40 days leading up to Easter.

While pancakes are enjoyed across the UK every year, those wishing to swap the boring old lemon and sugar for something a little more exotic should try these.

Moroccan Semolina Pancakes - (Makes 8 large pancakes)

•1 tsp dried yeast

•1 tsp caster sugar

•100g fine semolina flour

•100g plain flour

•2 large eggs, beaten

•1 tbsp olive oil

Mix the yeast and sugar in a jug with 300ml/½pt warm water, leave for 10 minutes in a warm place until frothy.

Place the flours in a large bowl, stir in the yeast mixture, eggs and olive oil and beat well until smooth. Now leave mixture in a warm place until it has doubled in size – about 40 minutes.

Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a ladleful of the mixture into the hot pan, and tilt the pan so that it thinly and evenly coats the surface of the pan – it should have lots of honeycomb holes. When the surface has dried, turn the pancake over and cook a further minute. Repeat to make about seven pancakes in the same way, keeping them warm in between.

To serve, transfer to a plate, dust with icing sugar and serve with pomegranate seeds.

Greek Pancakes - (Makes 16)

•225g plain flour

•½ tsp baking powder

•A pinch of salt

•3 tbsp runny honey

•150ml Greek yogurt

•2 large eggs

•100m water

•Olive oil for frying

•Greek yogurt, honey and walnuts to serve

Sift the flour, baking powder and salt together. Add the honey, yogurt and eggs and beat well until a thick, smooth batter forms. Add the water and beat again until you have a batter the consistency of thin cream.

Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper.

Add three or four spoonfuls of the mixture to the pan and cook over a medium heat for 6-8 minutes, turning over once until the pancakes are golden brown.

Transfer to a clean tea towel, fold over to keep the pancakes warm. Repeat until you have made about 15 more pancakes in the same way. Serve the pancakes warm with toasted walnuts, Greek yogurt and honey drizzled over.

Normandy Apple Crepes - (Makes 8)

•75g plain flour

•Pinch of salt

•2 large eggs

•200ml milk

•A little oil for frying

For the filling:

•50g caster sugar

•100ml dry cider

•A knob of butter

•350g green eating apples, peeled, cored and sliced

•Icing sugar to dust

•Crème frâiche to serve

Place flour, salt and eggs in a large bowl, add half the milk and whisk well until mixture is lump free. Add remaining milk and whisk again until smooth. Pour into a jug and leave to stand while you make the filling.

Filling: Place caster sugar without any water, in a heavy-based pan. Cook over a gentle heat, shaking pan occasionally (don’t stir the sugar) until the sugar melts and turns golden brown. Remove from heat and carefully add the cider – be careful as it will splatter and spit. Stir well, then return to the heat, add the butter and continue to cook and stir until a smooth caramel sauce forms.

Add the apples, to the sauce, cover and cook for 5 minutess, until the apple is tender. Keep warm.

Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter evenly over the base. Cook for 2 minutes or until the top is set and the base golden. Flip over using a spatula and cook for a further 1-2 minutes or until the base is golden. Make another 7 pancakes in the same way and keep warm.

Spoon a little apple into each pancake, fold or roll up, then dust with icing sugar. Serve hot with crème frâiche.