IT’S Shrove Tuesday - so we’ve teamed up with top chef Mike Harrison to bring you two delicious pancake recipes to try out.

The Bolton-born culinary maestro is a key feature of the annual Food & Drink Festival and runs the Chef to Go business, which provides bespoke private chef and catering services across the North West.

So if you’re giving up sweet treats for Lent, then these will provide the perfect send off for the next 40 days and 40 nights.

Remember - we’re looking for your best pancake flipping pictures and videos – including your flip-mishaps for our bloopers reel.

To get in touch email webdesk@theboltonnews.co.uk, message us on Facebook at facebook.com/theboltonnews or tweet us on Twitter @TheBoltonNews

 

American style buttermilk pancakes.

135g plain flour.

1 tsp baking powder.

½ tsp salt.

2 tbsp caster sugar.

130ml buttermilk.

1 large egg, lightly beaten.

2 tbsp melted butter.

Veg oil for cooking.

Mike’s method.

Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a whisk, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for 10 minutes to allow the starch to develop.

Heat a non-stick frying pan over a medium heat and add a little veg oil. When it's warm add a ladle of batter. It will seem very thick but this is how it should be. (The pancake should be about 8cm diameter.

Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.

Repeat until all the batter is used up.

Serve with lots of proper maple syrup & maybe some crispy bacon. 

 

Simple gluten free banana pancakes.

2 ripe large bananas (approx 200g).

2 medium free range eggs.

⅛ teaspoon baking powder.

A little veg oil.

Mike’s method.

In a mixing bowl, crack in the eggs and add in baking powder whisk mix well.

Peel and place the bananas in a separate bowl and gently mash with a fork, but not too much.

You should leave some of the bananas in pieces this will help make you're pancake nice and light.

Pour wet mixture into mashed bananas and stir to mix.

Place a frying pan on a medium heat add a little veg oil and 2 tablespoons of batter for each mini pancake. When the baking powder is activated, flip it over and cook for about one minute more. Serve straight away with yoghurt or syrup.