Unlike countries that adore Shrove Tuesday (or Mardi Gras) and break out the feathered bikinis, parades and fireworks without hesitation, Pancake Day in Britain is a more indoor, cosy, Jif Lemon-focused affair.

That means there’s every reason to indulge in ‘Fat Tuesday’ and rediscover one of the simplest, yet versatile, recipes around.

Pancakes essentially need just four basic ingredients: plain flour, salt, milk and eggs.

Once compiled, the batter is then griddled to form a flatbread, which can be used to transport everything from chocolate to Stilton into your mouth, via a soft, doughy parcel.

MasterChef winner Matt Follas is a big fan, and as a father of three, appreciates both their simplicity and popularity.

“Pancakes are great because they’re so quick and easy to make,” says the 2009 trophy holder. “They’re perfect for snacking or as a main meal. And you can create a healthy version or add chocolate for more of a treat. I find kids love pikelets, the smaller version of pancakes.”

But, he adds, cooks shouldn’t be put off by initial disasters when it comes to flipping: “To avoid the pancake sticking, use a non-stick pan where possible. Otherwise, don’t worry if the first one sticks, it’ll season the pan for the next one.”

Cheese and broccoli pancakes

(Serves 4)

100g cheddar cheese, grated

50g parmesan cheese, grated

150ml double cream

Salt

One medium head of broccoli, chopped up

2 eggs

2dsp plain flour

300ml milk

Knob of butter

Gently heat the double cream in a pan. While whisking, gradually add the parmesan, 50g of cheddar, and a pinch of salt. Continue mixing until they have melted and become a thick and creamy sauce.

Cook the broccoli for two minutes in boiling water, then place in a bowl of cold water to halt the cooking process. This will preserve the vivid colour.

In a bowl, mix the eggs, the rest of the cheddar cheese, flour and pinch of salt to form a paste. Slowly add the milk, mixing continuously until it becomes the consistency of paint.

Pour this batter into a hot, flat, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake. After approximately two minutes, the pancake should be loose. Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for around one minute.

To finish, place the pancake on a plate, put the broccoli (three to four small florets per pancake) and the cheese sauce on one half of the pancake, fold the other half over and drizzle with a little more cheese sauce.

Chocolate pikelets

(Serves 4)

25g cocoa

50g 72% chocolate broken into squares (or use a good milk chocolate)

100ml double cream

2 eggs

2dsp plain flour

2tsp caster sugar

300ml milk

Pinch of salt

Knob of butter

Hundreds and thousands

To make a simple chocolate sauce, warm the cream gently in a pan and add the chocolate. Stir until the chocolate has melted and combined with the cream.

Mix the eggs, flour, caster sugar and salt to a paste. Slowly add the milk, mixing continuously until it becomes the consistency of paint.

Split the batter into two and add the cocoa to one half of the mixture. This will make for a selection of half chocolate and half plain pancakes.

Pour approximately two tablespoons of batter at a time into a hot, flat, buttered, pan to form four-inch circles – feel free to cook several at a time. After about two minutes, the pikelets should be loose. Tease the edges and then flip them with a spatula to cook the other side for approximately one minute.

Serve with chocolate cream sauce and sprinkle with hundreds and thousands.

Lemon and sugar pancakes

(Serves 4)

2 eggs

2dsp plain flour

200g caster sugar

300ml milk

Pinch of salt

Knob of butter

1 lemon, juiced

Mix the eggs, flour, two teaspoons of sugar and salt to a paste. Slowly add the milk mixing continuously until it becomes the consistency of paint.

Pour into a flat, hot, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base of the pan to form a thin pancake.

After about two minutes, the pancake should be loose. Tease the edges and then with a rolling motion, toss the pancake and catch it again to cook the other side for around one minute.

Serve with the rest of the sugar decanted into a bowl, and lemon juice, for everyone to help themselves to.

Pancakes with rhubarb

(Serves 4)

1 egg

1tbsp flour

1tsp sugar

Pinch of salt

Knob of butter

128ml milk

Three sticks of rhubarb

Cornflour

Slice two-inch pieces of rhubarb and roll in cornflour. Place on a baking tray and bake at 160C/Gas mark 3 for 20 minutes.

Mix together the eggs, flour, sugar and pinch of salt. Slowly add the milk until the mixture is as thick as single cream.

When the rhubarb is cooked, make the pancakes.

Pour the batter into a hot, flat, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake. After approximately two minutes, the pancake should be loose. Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for around one minute.

Place the rhubarb slices on pancake and pour over the syrup from the baking tray.

Very berry pancakes

(Serves 4)

2 eggs

2dsp plain flour

100g caster sugar

300ml milk

Pinch of salt

Knob of butter

200g seasonal berries

Clean the berries and rinse in cold water. Place half the berries and half the caster sugar in a saucepan with two tablespoons of water and gently heat until the berries have broken down and become a wet pulp. Push the pulp and juice through a sieve to make a sauce and taste to check its sweetness. Add a little more sugar if required.

Roughly chop the remainder of the berries, remembering to put a few whole berries aside beforehand for decorating.

In a bowl, mix the eggs, flour, salt and two teaspoons of caster sugar to form a paste. Slowly add the milk, mixing continuously, until it becomes the consistency of paint.

Pour into a hot, flat, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake. Drop some of the chopped berries onto the pancake before it cooks through.

After approximately two minutes, the pancake should be loose. Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for around one minute.

Serve with a drizzle of sauce and decorate with berries.

• All recipes courtesy of the Happy Eggs Co, please visit thehappyegg.co.uk for more details