I like, many people, hardly ever eat pancakes other than on Shrove Tuesday, which is odd really because I love them.

I’m a bit of a traditionalist when it comes to pancakes – I don’t like these thick American ones or the super-thin French crepes. Like Goldilocks, I love them just right for rolling up with sugar and a squeeze of fresh lemon.

However, each to their own. Everyone has different tastes and this year Yorkshire born celebrity chef Brian has come up with a savoury take on the traditional pancake with a dash of the fiery Tabasco Pepper Sauce.

Of course anyone from Worcestershire who likes a tangy sauce might be tempted to substitute the Tabasco sauce with Lea and Perrins Worcestershire Sauce.

Brian Turner’s Lightly Spiced Crispy Bacon with Mushroom Pancakes

SERVES 4

25g (1 oz) unsalted butter

115g (4 oz) button mushrooms

1tsp Tabasco® Pepper Sauce or Worcestershire Sauce

Salt and freshly ground black pepper

15 rashers streaky bacon

1 tbsp chopped fresh parsley

Savoury Scotch pancakes

225g (8 oz) plain flour

1 tsp baking powder

½ tsp salt

1 medium egg, beaten

150ml – 200ml milk (add more milk for a thinner consistency)

Method:

1. Preheat the oven to 200ºC/400ºF/Gas 6.

2. Melt the butter in a medium pan. Cut the mushrooms into small dice and cook in the butter and Tabasco or Worcestershire Sauce until drying out, about 4 minutes, then season.

3. Cook the rashers of bacon in the preheated oven until well done and crisp (see below). Take out and chop three of the rashers into fine bits, leaving the others whole. Add the bacon bits to the mushrooms, along with the parsley.

4. Now for the pancakes. In a bowl mix the flour, baking powder and salt together, then make a well in the centre and add the beaten egg. Stir, adding enough of the milk to make a stiff batter. Stir in the mushroom, bacon and parsley mixture.

5. Heat a griddle or frying pan and place on it a 5cm (2 ½in) greased metal ring. Using a tbsp, drop a spoonful of batter into the ring on the griddle, and leave to set and colour for a few minutes. Turn over, remove the ring and allow to cook on the second side. Each pancake takes about 5 minutes to cook. Store inside a tea-towel until all are cooked. You should have about twelve pancakes.

6. Stack three pancakes per plate, with two pieces of halved rasher between each pancake, and two on top (three whole rashers per three pancakes).

• Chefs would cook the bacon rashers between two baking sheets in the preheated oven. This is not strictly necessary of course, but we do it because it keeps them flat, which makes them easier to use in so many ways.

• Pour 2oz melted butter with 1tsbp chopped parsley over to serve

A top tip for anyone taking part in a pancake race on Shrove Tuesday February 17 is to make your pancakes with batter which has a thick consistency. That way they are easier to toss and don’t tend to break up.

I can remember using this method to great success many years ago when taking part in a charity pancake race on the evening of Shrove Tuesday along the Shambles in Worcester.

In a moment of over enthusiasm, I tossed my pancake with such vigour that it ended up on the top of the overhang above the window of the Elts Shoe Shop, next to the old Pratley’s china shop.

The birds no doubt had a good feed that week - and possibly indigestion!