Have some flipping good fun

SHROVE Tuesday falls on February 27 this year and for most people this means pancakes will be on the menu.

Everyone loves the fun and frolics of tossing a pancake and some people's efforts at this once-a-year pastime are guaranteed to raise a smile.

Pancake Day is traditionally the last day before lent and was the time in the Christian calendar when all left-over foods had to be eaten -- particularly eggs, milk and butter.

As a result these were used to make pancakes and this culinary custom remains popular to this day.

The normal way to serve this delicious treat is with sugar and fresh lemon juice but you can ring the changes with fruit fillings, ice cream and maple syrup.

If you want to jazz them up a bit you could even make them as a main course dish served with your favourite savoury filling such as creamed chicken, or tuna and mayonnaise, or sauteed mushrooms.

Whatever the recipe, the key to a deliciously light pancake is how you cook it. First and foremost, you need very little fat to cook your pancake in and remember not to put too much batter in the pan.

Jason Sinclair, from baking experts McDougalls, said: "When making pancake batter, the trick is to stir the ingredients together gradually so that the flour is worked in and the batter contains as much air as possible. "As you keep beating, the mixture will warm and the air inside will expand -- so lightening its consistency."

Below a deliciously foolproof recipe for your to practise in time for the big day.

Lemon And Banana Pancakes

100g (4oz) plain flour

Pinch salt

1 medium egg

300ml ( pint) milk

Oil for frying

For the Filling:

50g (2oz) sultanas

Grated zest and juice of two lemons

75g (3oz) caster sugar

100g (4oz) butter

2 large bananas, thinly sliced

Icing sugar for dusting

METHOD:

MIX flour and salt in a basin. Make a well in the centre and drop in the egg.

Stir with a wooden spoon adding liquid gradually, until all the flour is worked in.

Beat well and stir in remaining liquid. Pour into a jug.

Heat a little oil in a frying pan. Pour in a little batter (just enough to cover the bottom) and quickly tilt the pan to spread the batter thinly over the base.

Cook until brown, turn over and brown other side. Turn out onto greaseproof paper. Continue with the rest of the batter.

Meanwhile, soak the sultanas in 45ml (3tbsp) lemon juice and beat the lemon zest and sugar into the softened butter. Add the remaining lemon juice and sultanas to the mix.

Divide the mixture between the pancakes, spooning it down the centre of each one. Top with sliced banana.

Fold pancakes in half and place in heat proof dish. Dust with icing sugar and either grill for five minutes on a medium heat or place in the oven at 180C, 350F, Gas Mark 4 for 10-15 minutes until hot and bubbling.