Pancake Day 2018 falls on Tuesday 13 February this year, a time otherwise known as Shrove Tuesday.
While a traditional lemon and sugar pancake never goes amiss, why not treat yourself with Nutella pancakes this year?
A recipe by Nigella Lawson promises the most delicious variation possible, with added hazelnuts for an extra crunch.
It even allows shop bought crepes, if cooking pancakes from scratch doesn’t appeal to you.
So what’s in the Nutella pancake recipe?
Nigella’s Nutella pancake recipe
Eight crepes (shop bought is fine)
1 x 400 grams jar of Nutella, 75 grams soft butter
80 millilitres frangelico plus two tablespoons more
35 grams chopped hazelnuts (from a packet is fine)
250 millilitres double cream
Before you begin, preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
Put each crepe in front of you and spread some Nutella over one half, then fold the bare side over the spread side.
Then add a dollop of Nutella over one quarter and fold again, so what you have is a fat fan.
Place on a buttered swiss-roll tin / jelly roll pan or similar. Make the rest of the crepes.
Put the butter in a small pan with the 80ml Frangelico, and heat gently to melt, then pour over the crepes in their tin and sprinkle most of the chopped hazelnuts on top.
Bake in the hot oven for 10 minutes.
Meanwhile, whisk the cream with the remaining two tablespoons Frangelico until you have an aereated soft cream, and put into a bowl, sprinkling with the last of the chopped hazelnuts.
Serve on the side with the Nutella pancakes.