It's Pancake Day tomorrow (Tuesday, January 13), which means households across the nation will be tucking in to the seasonal treat.

Whether you are planning on having yours for breakfast - or as a dessert tonight - it's always exciting to stray away from the traditional lemon and sugar topping and try something new.

We've compiled some tasty recipes for you to enjoy on Shrove Tuesday, including a gooey Cadbury Creme Egg version by Bake Off's Liam Charles.

Scotch Pancakes with Maple Syrup Butterscotch Sauce

Ingredients:

100g plain flour

50g caster sugar

1 large egg

50ml milk

Pinch of salt

Sunflower oil

Maple Syrup Butter Scotch sauce:

125ml Maple syrup

60g dark brown soft sugar

30g butter

125ml double cream

1tsp vanilla essence

Method:

  1. To make the pancakes: Put the flour, sugar and salt into a large mixing bowl, then whisk with a balloon whisk to get rid of any lumps.
  2. In a mixing jug, whisk the egg and milk together. Carefully stir this into the flour.
  3. Mix and beat well until you have a smooth batter.
  4. Grease a non-stick frying pan with a little oil.
  5. Using a dessert spoon, ladle a spoonful of the batter into the pan – with the back of the spoon, make it into a circle and cook until it starts to bubble.
  6. Flip over and cook the other side.
  7. Keep them warm while you cook the rest.
  8. To make the sauce: Put all the ingredients together in a small saucepan and gently heat to melt the sugar.
  9. Bring to the boil and simmer for 5 minutes.
  10. Allow to cool slightly and thicken, then pour over the pancakes.

Apple and Blueberry Pancakes

Ingredients:

140g plain flour

30g caster sugar

½ tsp salt

1tsp baking powder

150ml milk

1 large egg

100g blueberries

2 eating apples

80ml squeezy honey

25g butter

Extra butter to fry

Sprinkle of lemon juice

Method:

  1. Put the flour, salt and baking powder into a large bowl and whisk well.
  2. Add the egg to the milk and beat.
  3. Pour this into the flour mixture and whisk well.
  4. Melt the butter and stir this into the mix – beat till the batter is smooth.
  5. Allow to rest a few minutes.
  6. Meanwhile – wash the apples – core and thinly slice – sprinkle with some lemon juice to prevent browning.
  7. Heat up a small frying pan – lightly grease with butter.
  8. Add a large tablespoon of batter – about 12cm round – cook till the top begins to bubble – then flip over and cook the other side.
  9. Continue till the batter is used up – keep the pancakes warm in a low oven.
  10. Stack the pancakes between sliced apples and blueberries – drizzle with honey and serve.

Creme Egg pancake calzone

The Great British Bake Off contestant Liam Charles has created a gooey Cadbury Creme Egg pancake recipe especially for Shrove Tuesday.

Liam, 20, shot to fame in the last series of the cooking competition and will be the presenter of Bake Off: The Professionals on Channel 4, later this year.

Here's how to make his recipe:

Ingredients:

100g plain flour

¼ tsp fine sea salt

1 tbsp. of caster sugar

2 large eggs

300ml full fat milk

3 Cadbury Creme eggs

¼ tsp vanilla extract

Couple knobs of butter

A couple squiggles of vegetable oil

Filling:

100g dark chocolate

3 Cadbury Creme eggs

Creme Egg sauce:

100g dark chocolate

2 Cadbury creme eggs

50g butter

250ml double cream

2 tbsp. caster sugar

1 tsp vanilla extract

To finish:

Icing sugar

Method:

  1. For the pancake mix, sift the flour, salt and caster sugar into a large bowl and begin to mix with a whisk, then make a little well in the centre.
  2. Add your eggs and mix until well combined.
  3. Once it’s all mixed together, add the milk slowly and mix at the same time. Then add vanilla extract and the inside of three Cadbury Creme Eggs. Your pancake mix is ready.
  4. Now to make the filling. Melt three Creme Eggs with some dark chocolate in a microwave - or over a heatproof bowl with saucepan underneath on a gentle simmer. Once melted, put aside.
  5. For the sauce, melt the chocolate in a heatproof bowl, over simmering water. Occasionally stir until it’s completely melted.
  6. Then add the butter, double cream and caster sugar - wait until it has heated up, then stir into the melted chocolate.
  7. Pop in two Cadbury Creme Eggs and begin to stir. The heat of the sauce will gradually melt them, just continue to stir until it’s nice and smooth.
  8. Remove the saucepan from the heat and leave to the side to cool.
  9. Now time to fry, prepare a small bowl of melted butter and vegetable oil. You are going to use this to grease the pan between each pancake.
  10. Bring your pan to medium heat, then give it a good brush of your buttery oily mixture
  11. Use a ladle to pour your mixture into the frying pan. Put enough pancake mixture to cover the base of the frying pan and then roll the pan to get the heat round the edge.
  12. Once the pancake mix has stopped rolling, pop it back on the heat and wait for it to cook. It shouldn’t be longer than a minute, so be on watch! Brush the edges of pancake with egg wash, this will help stop any oozing.
  13. To check if your pancake is ready, gently lift it up for a sneak peak, and see if it's golden brown.
  14. Calzone time! Give your one-side cooked pancake a generous splatter of the melted Creme Egg filling - on one side that’s facing you.
  15. Now, instead of giving your pancake a flip, fold it. Lift the Creme Egg side and gently press it into the other side forming a semi-circle. Allow to cook for a couple more minutes.
  16. Place on a plate, repeat the process until all your mixture is used up.
  17. Once done, place the lot on a massive tray or plate, finish off with a little more melted Creme Eggs, generous squiggles of your Creme Egg chocolate sauce and then sprinkle with icing sugar. Enjoy!