Perfect pancakes for Shrove Tuesday - and tips for fillings too!

Today is all about the humble pancake. Yes, it's Shrove Tuesday.

And, normally I hand all responsibility for producing these delightful treats over to my husband, who seems far better at it than me.

In the past I've actually bought ready-made pancakes from the supermarket (shameful, I know).

But, today I am going to give it a go and will let you know the results tomorrow.

So, in order to prepare for the big event I phoned my mum to get her trusty recipe. In case you don't have one to hand here it is:

Mum's recipe for a dozen pancakes:

110g of plain flour,

A pinch of salt,

2 large eggs,

200ml milk,

75ml water

2 tablespoons of butter

Vegetable or sunflower oil

Sift flour and salt in a bowl, add the eggs and use an electric whisk to combine, and then add the milk and water and continue to whisk until smooth. Melt the butter and add to the mix. Heat a pan with vegetable or sunflower oil, don't let it swim in oil, drain some into a bowl to use for further pancakes. Add some pancake mixture to the pan, making sure the mixture is even by tipping the pan. Leave for 30 seconds, check the underside of the pancake and then flip onto the other side and cook for a few more seconds.

Of course, you can't beat lemon and sugar. But if you want to go all French, then Nutella is a always a good filling too.

Ollie Couillaud, from the Lawn Bistro in Wimbledon Village, has revealed his favourite filling, and I must say it sounds damn delicious. Place ham, mushrooms, bechamel white sauce and cheese, in a freshly cooked pancake, wrap it up and bake slowly in the oven. To finish it off add a fried egg on top.

But, if you really don't fancy the pancake challenge, then Ollie's offering professionally made choclate filled pancakes at his restaurant tonight, accompanied by a glass of sweet wine.

What's your favourite pancake filling? Let us know at Wimbledon People.