Do you flip out at the thought of making pancakes? Never fear- whether you prefer the classic crepe or its thicker American cousin, we've got foolproof recipes for both!

Classic Crepes

Serves 4

60g plain flour

2 eggs

250ml milk

melted butter, for brushing

maple syrup, to serve

caster sugar, for sprinkling

lemon wedges, to serve

Preheat the oven to 120C/ gas mark 1/2.

Sift the flour into a bowl and make a well in the centre.

In another bowl, mix together the eggs and milk, then add to the well in the flour, whisking constantly to prevent lumps forming. Cover with plastic wrap and leave to stand for 30 minutes.

Lightly brush a frying pan with melted butter over a medium heat, then pour over enough batter mixture to coat the base evenly. Cook for one minute, or until golden underneath, then flip and cook the other side for 30 seconds. Remove, Cover with foil and keep warm in the oven.

Repeat with the remaining batter to make eight crepes.

Thick Pancakes

Serves 4

185g self-raising flour

1tsp baking powder

2tbsp caster sugar

2 eggs

250ml milk

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

Sift the flour, baking powder, sugar and a pinch of salt into a large bowl and make a well in the centre.

Whisk the eggs, milk and melted butter together in a pouring jug, then pour into the well in the flour mixture all at once, whisking to form a smooth batter. Cover with plastic wrap and leave to stand for 20 minutes.

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 is finished.

Serving suggestions…

Feeling fruity: For a healthy option, why not scatter some blueberries or raspberries onto your pancakes? If you have a sweet tooth, you can always drizzle some maple or golden syrup on top.

Classic pancakes: A squeeze of lemon and a dusting of sugar, the purists’ favourite.

Hot and cold: If you’re feeling extravagant, add a few scoops of ice cream to your warm pancakes.