First things first! Before you start, you’ll need to know the top tips to avoid a scrambled mess and burnt pans. Our chefs and experts are on hand to give you their best pancake tips…

Tom Kerridge - “Don’t have the pan too hot! The first two will never be perfect but once you get the natural balance of the mix you need, you will be winning.”

Michel Roux Jr – “I like to add a little orange flower water to the batter, which gives the pancakes a wonderful depth of flavour.”

Raymond Blanc – “There are 2 important tips for a successful pancake - 1. your frying pan and 2. the freshest organic or free-range eggs. I always a use good quality heavy non-stick pan that evenly distributes the heat so when you add the pancake mixture your pancake will cook perfectly.”

Nadiya Hussain – “Leave the batter to rest for 10 minutes before you start to make the pancakes. Also make sure the pan is really hot and then turn it down, just before making your pancakes.”

Tom Kerridge – “Use a pallet knife, don’t flip them as they might miss the pan!”

Raymond Blanc – “The eggs you use are so important. Chickens from the farm are fed much better than those that come from a factory. This is why the yolk is richer and the shell is thicker. Farm fresh eggs taste so much better and the result will show in your pancakes.”

The French Revolution: 140 classic recipes made fresh and simple by Michel Roux Jr is published by Seven Dials in hardback at £25.

Now you have some top tips to get you started, how about some delicious pancake recipes? Yes please…

If you like to indulge on Pancake Day then this recipe is the one for you! Nadiya Hussain’s Salted-caramel pancakes make the perfect treat. We’re talking thick, American pancakes with a deep, rich filling that ooze with caramel when cut. Recipe below:

Nadiya’s Bake Me a Celebration Story (with illustrations by Clair Rossiter)

 Ingredients

• 3 medium eggs
• 100g caster sugar
• 150ml whole milk
• 300g self-raising flour
• 50g unsalted butter, melted
• oil spray
• small pot (220g) of ready-made salted caramel spread (you only need 14-16 heaped tsp for this recipe)
• 1 tbsp icing sugar, for dusting

Method

Put the eggs and sugar into a large bowl and whisk with a handheld whisk until combined. Whisk in the milk. Now add the flour and keep whisking until you have a thick batter. Pour in the melted butter and mix.

Put a non-stick frying pan over a medium to low heat and oil it very lightly with the oil spray. Add 2 tablespoons of the batter to the frying pan. Cook the pancake for 3-4 minutes.

Add 1 heaped teaspoon of the salted caramel on top. Now add 1 teaspoon more of the batter on top, to just cover the caramel, then carefully flip the pancake over with a spatula. Cook for another 2-3 minutes, until golden on both sides and the batter is cooked through.

Keep each pancake on a foil-covered plate to keep them warm while you cook the rest. Sift a little icing sugar over all of them before eating.

Nadiya’s tip: If you want to save time, make the batter the night before, then cover and leave it in the fridge.

For something a little different, why not try Buckwheat pancakes courtesy of Michel Roux Jr. These pancakes are popular in Brittany - Galettes can be sweet or savoury but they are always a treat. You can fill them with anything you like to make a quick snack or a meal. Here are a couple of ideas to get you started this Pancake Day, recipes below:

Pancakes

• 100g buckwheat flour
• 1 pinch of salt
• 1 tbsp butter, melted
• 1 free-range egg
• 300ml milk
• 1 tbsp vegetable oil

Sweet Galette

• 1 tbsp strawberry jam
• 100g plain yoghurt
• 125g strawberries, blueberries or raspberries

Whisk the flour, salt, melted butter, egg and half the milk in a bowl to make a smooth paste, then mix in the remaining milk. Heat a pan with a smear of oil. Spoon in just enough batter to cover the base of the pan and cook until the underside is golden. Flip it over to cook the other side, then remove the pancake and keep it warm. Continue until you have used all the batter.

Stir the jam through the yoghurt so you get a ripple effect, then drizzle the mixture over the pancakes. Add the berries, roll the pancakes up and serve.

Savoury Galette

• 1 tsp wholegrain mustard
• 2 tbsp vegetable oil
• 2 tsp red wine vinegar
• handful of mixed baby leaf salad
• 4 slices of ham
• 10 walnut kernels
• salt and freshly ground
• black pepper

Mix the mustard, oil and vinegar to make a dressing, season with salt and pepper, then dress the salad leaves. Fill the pancakes with the ham and salad and sprinkle with the walnuts, then roll them up and serve.

Another alternative pancake recipe from Michel Roux Jr, how about street food straight from Nice? Socca are simple, cheap and addictive! Serve them with dips such as tapenade or aioli and grilled aubergines, or with salads. They’re fine finished under a grill, but if you have a wood-fired oven they will be even more delicious. This recipe is even vegan friendly, recipe below:
 

The French Revolution: 140 classic recipes made fresh and simple by Michel Roux Jr is published by Seven Dials in hardback at £25.

Makes about 8

• 150g chickpea (gram) flour
• 1 tsp salt
• ½ tsp ground cumin
• olive oil
• freshly ground black pepper

Mix the flour, salt and cumin in a bowl and season with pepper. Then whisk in 320ml of water and a tablespoon of oil to make a nice smooth batter. It should have a pouring consistency, like thick double cream. Cover the bowl and leave the batter to rest for an hour. Preheat your grill. Heat an ovenproof frying pan and grease it with a tablespoon of oil. Pour in just enough batter to cover the base of the pan and use the back of a spoon or palette knife to spread it evenly to a thickness of about 5–10mm. Leave the pan on the hob until the batter sets, then place it under the hot grill until the socca blisters and even burns a little around the edges.

Tip it out on to a board and repeat until you’ve used all the batter. Serve the Socca with dips or simply drizzle them with oil and season with salt.

Throwback! We’re throwing it back to last year’s light pancake recipe with a twist. Try Michel Roux Jr’s zingy Lemon Pancake Gâteau. A pancake tower with a cake like finish. What’s not to like?! This creation will definitely impress this Pancake Day, click to get the recipe
 

Photo credit: Tara Fisher 

To top it all off, we asked our chefs and experts what their favourite pancake toppings are, do you agree with them? Read on to find out…

Michel Roux Jr – “I love the classics, so brown sugar, lemon juice, and Grand Marnier.”
 

Tom Kerridge – “Lemon and sugar - who doesn’t love a bit of Nutella! But a rogue one for you - bacon and cheese is lush!”
 

Nadiya Hussain – “Lemon and sugar, but my favourite is banana sliced with salted caramel, chocolate and hazelnut spread melted and roasted hazelnuts and whipped cream straight out of a can.”
 

Raymond Blanc – “I truly love pancakes as you can really go to town with the toppings and allow yourself that indulgent treat. I go for a very French topping - 'Mont Blanc’ - which is puréed, sweetened chestnuts with whipped cream. In France we call it Mont Blanc as it resembles the Mont Blanc snow-capped mountain near Chamonix. Or, my other favourite is a classic topping using the zests of a lemon and orange served with a warm chocolate sauce. So delicious.”

We hope you’re feeling equip to flip this Pancake Day with these top tips, exclusive recipes and inspiration for toppings!

Let us know how you’ll be celebrating this Pancake Day and whether you’ll be enjoying your pancakes for breakfast, lunch or dinner? Tom Kerridge says “Breakfast – always!” Do you agree? Let us know @bbcgoodfoodshow

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Until next time, happy flipping!

BBC Good Food Show Team.

The BBC Good Food Show Summer is coming! Enjoy a star-studded line-up including Michelin masters Tom Kerridge, Michel Roux Jr, Raymond Blanc, and Show favourites Mary Berry and Nadiya Hussain. Plus, just announced Ainsley Harriott and Prue Leith!

Discover everything you need for a delicious summer from hundreds of the finest independent and artisan producers, seasonal inspiration from the UK's top chefs and experts, plus live entertainment and great kids activities outside in the sunshine.

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