Top chef Stuart Phillips is giving Shropshire a video masterclass on making the perfect pancakes for Shrove Tuesday.

Stuart, the chef patron of the Hundred House Inn, at Norton, near Bridgnorth, has filmed an exclusive video for shropshirestar.com so that readers can watch him as he makes sweet, savoury and plain pancakes.

To see Stuart’s video, click here

See our Shrove Tuesday photo gallery here

And Stuart, who holds two AA rosettes, said there were a few tips for people to follow. He said: “Use good, fresh, local ingredients and make sure you have a hot non-stick pan and a hot oven if you want to fill your pancakes with savoury fillings.”

Stuart said people should put 8oz of plain flour into a mixing bowl then make a well in the centre. They should crack two eggs into the centre then whisk together with a pint and a quarter of milk. Next, they should add 2oz of melted better, then whisk again. If the mixture becomes too thick, they should add a little more milk.

Stuart said: “Leave the mixture to rest, 15 minutes should be fine, and get your pan ready. The pan should be put over a high heat and buttered, so that it is lightly smoking.

“Now pour a ladle full of mixture into the centre of the pan and swirl it around, so fill it evenly and right to the edge. Then put it back on the heat to cook.”

Stuart added that after a couple of minutes, the pancake would be ready to flip. He said: “Use a pallet knife to make sure it’s not stuck, then shake it away towards the further edge and flip it over.

“If you struggle to flip it, use a pallet knife and turn it.”