Today, wannabe masterchefs from across the region will pull out their flashiest frying pans and do their best to create a stack of mouth-watering creations.
Unfortunately, many of us are at risk of ending up with a sludgy, burned mess at the bottom of our pans.
So we have recruited top chef Charlie Curran, of Peppercorn restaurant in Sheffield, to give us a masterclass in pancake perfection.
VIDEO: Press the play button to watch our video instruction video.
MORE VIDEO: Amazing Meadowhall pancake - CLICK HERE.
Charlie, who has run the Abbeydale Road South eatery for 18 months, said: “I was brought up Catholic and the idea of Shrove Tuesday is to use up all your decadent ingredients before Lent.
“When I grew up there were five kids in my mum’s household and my sister normally brought her kids along too, so my mum would stand in the kitchen and make pancakes continuously for about an hour.
“There would be a queue of seven kids in the kitchen and we’d get a pancake then join the back of the queue again. That would go on for ages - it was brilliant.”
Charlie said pancakes would never fall flat if you make them yourself at home.
“Most people have flour, milk and eggs at home so you can knock them up in no time,” he said.
“To have them at their best, you need to make them and eat them straight away.
“My favourite topping is golden syrup and lots of it! But pancakes done simply with lemon juice and sugar are also delicious.”
People in Sheffield are expected to guzzle over one million pancakes this Shrove Tuesday, using up more than 280,000 eggs and some 14 million grams of flour.
Each hungry local will eat an average of two pancakes each. And with a standard pancake with lemon and sugar totalling 119 calories, an extra 133 million calories are set to be consumed in the Steel City alone.
To combat this, outdoor fitness firm British Military Fitness is offering the people of Sheffield a free fitness class to counteract the overindulgence.
Classes take place on Saturday in Graves Park at 10am.
* Peppercorn is open for dinner on Tuesdays to Sundays, and for lunch on Saturdays and Sundays. Call 0114 235 0101 or visit www.peppercorn-restaurant.co.uk.
SEND US YOUR PHOTOS AND VIDEOS
Watch our video and have a go, using the recipes below - children must get adult supervision.
When you’ve made your pancake send us a selfie of you with your creation, other photos, short videos and words.
Upload using the Share Your Story upload tool on our homepage, or on our Twitter and Facebook sites.
Makes 10 to 15 pancakes
300ml semi-skimmed milk
Pinch of salt
Add the flour, eggs, salt and half of the milk into a mixing bowl. Stir all the ingredients together and then beat with a whisk until it is a smooth batter.
Add the rest of the milk until the batter has the consistency of double cream.
Let the mixture rest in the fridge for 20 minutes.
Heat up your frying pan and add a splash of oil. Pour in a ladleful of the batter and swirl it around. Cook until the batter has changed colour then loosen the pancake and flip it over to cook the other side.
For Crepes Suzette, you will need standard pancake mix plus:
100g demerara sugar
100ml orange juice
Several orange segments
Splash of orange liqueur
Zest of orange to taste
Make four pancakes in the usual way, fold them into quarters/triangles and put them to one side.
Sprinkle the sugar into the frying pan and then add the butter. When it has melted, add the orange zest and juice.
Lay the pancakes in the pan and then add the orange segments and a splash of orange liqueur.
Turn over the pancakes so both sides are covered in the orange caramel sauce.
Serve up with the orange segments and sauce.
Peppercorn is open for dinner on Tuesdays to Sundays, and for lunch on Saturdays and Sundays. Call 0114 235 0101 or visit www.peppercorn-restaurant.co.uk
IN OTHER NEWS: