Shrove Tuesday is the one day of the year when you can eat yourself silly with pancakes of every variety.
We've asked executive head chef Matthew Davies to give us his pancake recipe ahead of this indulgent day.
350g self-raising flour
2 tsp bicarbonate of soda
1 tsp salt
2 tbsp caster sugar
400ml semi-skimmed milk
2 free-range eggs
100g unsalted butter, melted, plus extra for frying
For the topping
Honey or maple syrup
Mix the flour, bicarbonate of soda, salt and sugar
In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter.
Pour the wet mixture into the dry and stir to combine.
Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake, add the blueberries.
Cook the pancakes for about a minute, or until the underside is golden-brown and the top is bubbling. Then turn them over and continue for a further minute.
Serve the pancakes warm and drizzled with either honey or maple syrup, finish with scoop of mascarpone cheese.