After Christmas day this is probably my favourite day. A chance to indulge in delicious, sickly sweet pancakes drowned in golden syrup and a blob of vanilla ice cream.
When growing up nothing made me more excited on Shrove Tuesday than the thought of coming home from school and gorging on pancakes for dinner that evening.
I have spent many a year trying to perfect the perfect pancakes, but I have discovered you can never go wrong with Mary Berry's classic pancake recipe.
250g (8oz) Plain Flour
3 eggs, lightly beaten
250ml (8 fl oz) milk
250 ml (8fl oz) water
Sieve the flour into a large bowl, make a well in the middle and add the lightly beaten eggs, then slowly add the milk and water until it is all blended together in a smooth batter.
I have found it is better to make the batter the night before and leave it in the fridge overnight.
Heat a little butter in your best non-stick frying pan, Philip Morris in Hereford have lots on offer at the moment, then pour some of the batter to coat the base of the frying pan. You can either make thin French style crepes or thicker pancakes depending on how much batter you pour in.
Either serve with lemon and sugar, maple syrup, chocolate sauce or even try a savoury one. If I'm trying to be remotely healthy I will have mine with bananas and blueberries.
