SHROVE Tuesday is the last day before Lent and was traditionally seen as a time to use up rich foodstuffs such as sugar, fat and eggs before the 40 day fasting period.

Isleofman.com would like to hear from you: What do you think makes the perfect pancake? Do you have a tried and tested method or have you put a modern spin on a traditional recipe?

What about toppings? Do you keep it simple with lemon and sugar? Add ice cream, maple syrup or chocolate spread? Or something different entirely?

Let us know by filling in the comment box below. You can also send your best pancake photographs to us at us newsroom@isleofman.com.

And if you don’t have your own pancake recipe try this one…

140g plain flour
200ml whole milk
2 eggs
Pinch of salt
25g unsalted butter
100ml water

1. Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

2. Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 minutes then whisk the melted butter into the batter.

3. Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly two tablespoons of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 seconds on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 seconds until it freckles.

4. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
 

Basic pancake recipe: BBC Good Food