With Pancake Day fast approaching it’s time to prepare for the big occasion. Traditionally the day where rich, fatty ingredients like eggs, milk and butter are used up before Lent’s fasting, the custom has endured, becoming one of the most popular events in the culinary calendar. 

There are countless pancake recipes, and so many possible topping combinations that no two pancakes are the same. Light and fluffy; thin and crispy; sugary sweet; fruity sweet; savoury; savoury and sweet (see: bacon and maple syrup). 

But it’s not a simple dichotomy between French-inspired thin ones and American-influenced fat ones. Pancake Day should be a day to celebrate these, sure, but also to experiment with the myriad versions available around the globe, from South Indian dosas made with a fermented batter of lentils and rice to Vietnam’s rice-based bánh xèo to the Brazilian tapioca.

Here we bring you six delicious pancake recipes, from Mary Berry’s traditional-as-they-come recipe to a vegan option, a classic dosa and some ultra indulgent numbers. 

“This easy pancake recipe, with only three ingredients, is perfect for any pancake-flipping novice. Just add lemon and sugar to keep the dish simple, or soak in syrup and chocolate sauce for a more decadent version.”