Recipes by chef Nick Cullen, contributor to The Bolton News & Bury Times 

THE highly-anticipated return of Pancake Day gives us two reasons to celebrate; we can eat as many pancakes as we want and not feel guilty about it and secondly, it’s a sign that winter is pretty much over.

Originally a way to use up rich foods like eggs and milk before the fasting of Lent, Pancake Day has now become something of a national holiday where we all go ‘flipping’ crazy for those thin discs of delicious batter!

If your family is anything like mine, then there’s always a production-line from cooker to kitchen table with everyone forming an orderly queue behind the chef.

No sooner has one touched the plate than the next one is ordered - you just can’t make them quick enough!

There’s nothing better than a hot pancake straight out of the pan with a squeeze of lemon and sprinkling of sugar.

However, pancakes aren’t just about lemon and sugar or chocolate spread; there’s so much more you can do. Personally, I prefer savoury pancakes - something I came to love whilst working in Italian restaurants when I was younger.

A chicken and mushroom pancake makes a great midweek supper for the family, or try a seafood pancake as a dinner party starter. Goats cheese and spinach is also a great combo for a vegetarian option.

I’ve included the basic pancake recipe here, in case you just want to go down the traditional route on Tuesday. You can even make a big batch of plain pancakes and freeze them - just add whatever toppings you like once they’re defrosted. Just layer them with greaseproof paper and wrap in cling film and they’ll keep in the freezer for a couple of months.

The velouté sauce recipe below can be used with any type of savoury pancake filling so try it with your favourite meat, fish or cheese. This is basically a white sauce made with stock.

Traditional Pancake Recipe

(makes about eight pancakes)

2 eggs

130g plain flour

240ml milk

Butter or sunflower oil for frying

Whisk together the eggs and flour, and gradually add the milk to form a smooth batter.

Heat a small non-stick frying pan over a high flame. Once hot add a knob of butter or oil and melt until it coats the surface. Ladle a thin layer of batter into the pan and cook for two minutes before flipping the pancake over. Cook for a further minute and remove from the pan.

Chicken and Mushroom Pancakes

2 cooked chicken breasts, diced

200g button mushrooms sliced

Velouté sauce (see recipe below)

A few sprigs of tarragon

50g of your favourite cheese, grated

Butter for frying

Fry the mushrooms in butter and once cooked, add the chicken, tarragon, half the velouté and season with salt and pepper. Divide the mixture between your pancakes and roll loosely before placing into a baking tray. Cover with the remaining velouté and sprinkle with cheese before placing under a grill to allow the cheese to melt.

Velouté sauce recipe

50g butter

50g flour

150ml chicken stock

2 tbsp. tomato passata

1 tbsp. cream (if desired)

Heat the butter in a pan over a medium heat and once melted add the flour, stirring together to form a roux.

Gradually add the stock a little at a time until the sauce is smooth but coats the back of a spoon. Add the passata and cream if desired.