How you can pair meat, gravy and a dash of Henderson's Relish with these perfectly crafted pancakes

Chef Sanjeev Biswakarma from the Botanist in Sheffield has shared his top tips to help people learn how to make pancakes at home with no hassle.

Using his traditional recipe you will need:

150g plain flour

450ml semi-skimmed milk

3 eggs

1.5 tbsp oil

A pinch of salt

Serve around 10 to 12 people.

Sanjeev suggests these pancakes could be served with mango syrup/coulis, mixed fruits and a dusting of icing sugar.

He said: “If they get the recipe right, the batter right, the pancake will come out right too, that's the first and foremost thing.”

According to the expert, it is essential to use a non-stick pan.

If you are using a normal pan it will need to be seasoned properly by heating it to the correct temperature.

The key to not burning your pancake is to ensure that you have the pan on medium to a medium-high heat.

Sanjeev said: “What people can do is they can heat the pan first to the maximum temperature and then they can reduce the flame and then put the batter into the pan to cook on its own.

“You need to leave it undisturbed for at least 30 to 40 seconds. If you start moving it around checking if it is cooked or uncooked that’s when the whole thing gets spoiled.

“Once the pancake is cooked on the bottom and gets to the sort of colour that you would want, I advise golden brown, that's when you can try flipping it around using whatever technique you know.”

For anyone who is not confident with flipping their pancakes, Sanjeev suggests using a spatular or flat kitchen utensil to turn the pancake over in the pan.

When it comes to toppings the list is endless. Every year supermarket shelves are stocked with syrups, sauces, and coulis to top off your burnt or beautifully cooked treat.

If you’re from Yorkshire you might be familiar with meat and gravy which is a combination that, for some, pairs well with the pancake batter and provides an alternative option to sweet toppings.

You could also add a splash of Henderson’s Relish of course.

Elsewhere, many other restaurants and cafes are busy with takeaway orders this week.

Orders popular at The Cabin in Fitzwilliam Gate include fluffy American pancakes with vegan and gluten-free options available. There is also a wide variety of both sweet and savoury toppings.

Owner Lydia Wormsley said: “With the vegan ones we also do vegan specials, so we’ve got a vegan banana bread pancake and sometimes we put different flavours into the mix including cinnamon oats and banana so it tastes more like the bread.

“In the past, we’ve done carrot pancakes and things like that, at the minute we’ve got a lemon and poppyseed and a blueberry special on.”

She added: “The Works is our most popular topping by far, that’s sausage eggs and bacon but then we also have so many other sweet options, strawberries and Nutella is like the classic go-to that everyone has and the chocolaty ones also.”