WHETHER you call it Shrove Tuesday or Pancake Day there aren't many people who don't enjoy a perfectly turned-out pancake.

The classic receipe for pancakes is to whisk 100g plain flour, plus two large egg and 300ml milk with a tablespoon of sunflower or vegetable oil, plus a little extra for frying, served with lemon wedges and caster sugar.

The mix should be cooked for a minute or two and each pancake tossed to make sure both sides are cooked.

But Graham Rowcliffe, owner of Dotty's Cafe, likes to substitute buttermilk and add some baking soda to the equation.

He says: “What a lot of people might not realise is that for the perfect batter, you should try and use buttermilk because it gives the pancake a far richer texture than milk.

"It is essential to make sure you whisk the batter well to make sure the end product is light and fluffy.

“We leave the batter to sit for around five minutes before we make the pancakes and then we are good to go but a tip for people is that using half a teaspoon of baking powder makes them even more fluffy.

“It is a case of practice makes perfect in getting the batter right but also the flipping as well.

"Here at Dotty’s we will be having a selection of both savoury and sweet pancakes for people to try so I hope everyone comes along and has a taste.”

To put Graham and assistant chef Ben Palmer to the test we sent web editor Bruno Clements along to try a couple of their finest creations, a tropical fruit pancake with crème fraîche and a chocolate and hazelnut pancake complete with extra topping...

And Graham's top tip for tossing pancakes?

Make sure your pancake isn't stuck to the pan before you try to flip it and don't be afraid to practise before you have a hungry audience to satisfy!