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 butterr

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.

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.