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YES, it's almost time for the annual eat-as-many-pancakes-as-you-can extravaganza - and we couldn't be more here for it!. Searches for sour cherry and matcha have also soared in the run-up to Pancake Day, so we have some recipes below to satisfy all your cravings - happy flipping!.

Image Credit: The Sun [An image collage containing 5 images, Image 1 shows Three bottles of M&S pancake mix and a plate of crepes with oranges, Image 2 shows Tan mixing bowl with embossed diamond pattern, Image 3 shows Sainsbury's pancake mix package, Image 4 shows Stainless steel frying pan with a black nonstick surface, Image 5 shows Jar of Maribel high-protein salted caramel peanut butter]

Serves: 2. Prep time: 10 mins. Cooking time: 5 mins. Ingredients:. *125g plain flour. *1 egg. *300ml whole milk. *1tbsp butter, for frying. *2tbsp sour cherry conserve. *1tsp icing sugar. *4tbsp ricotta. *1 handful flaked almonds, toasted. *1 drizzle honey. Method:. 1. Sift the flour and a pinch of salt into a mixing bowl, make a well and crack the egg in. Add half the milk and slowly stir into the flour. Beat to make smooth, and stir in the remaining milk. If you have time, let it stand for a few mins. Stir again before using.

Image Credit: The Sun [Pancake topped with cream, berry sauce, and almonds.]

2. Heat a small frying pan until hot, then turn to medium. Melt a knob of butter and ladle in enough batter to coat the base of the pan thinly. Swirl to spread evenly. 3. Cook for 2 mins, or until set and just crisping at the edges. Turn and cook the other side.

Image Credit: The Sun [Oaty pancakes with caramelized bananas, pecans, and yogurt.]

4. Meanwhile, stir a drop of warm water into the sour cherry conserve to loosen and whip the icing sugar into the ricotta. 5. Serve the pancakes, dust with icing sugar, if liked, and top with a spoonful of each topping, the almonds and a drizzle of honey.

Image Credit: The Sun [Pistachio crepe cake with raspberries and whipped cream.]

Serves: 4. Cooking time: 7 mins. *75g porridge (use leftover porridge if you can!). *175ml milk. *75g wholemeal flour (or you can use spelt flour). *½tsp baking soda. *1tbsp coconut oil, for frying. *1 handful pecans. *2 bananas, sliced 2cm thick. *2tbsp maple syrup. *4 heaped tbsp Greek yoghurt.

Image Credit: The Sun [Savory crepe bake with cheese.]

1. Place the porridge in a large bowl and stir in a splash of the milk to loosen, then add the flour, baking soda and egg. Mix together, adding the rest of the milk slowly, until it's the texture of thick double cream. 2. Heat a little oil in a frying pan. Pour enough batter into the pan to make a small, plump pancake. You might be able to fit a few in the pan. Cook for 2 mins, until just set. Flip and cook for 2 mins more. Cook in batches until all the batter is used. Remove and keep warm.

3. Place the pecans and banana slices in the pan, fry for 2 mins on each side until golden. Stir in the maple syrup, let it bubble for a second and serve over the warm pancakes with yoghurt. Serves: 10. Prep time: 20 mins. Cooking time: 25 mins. For the batter:.

*30g unsalted butter. *2 eggs. *350ml whole milk. *260g plain white flour. *1 large pinch salt. For the ganache and to serve:. *25g unsalted butter, plus extra for for frying. *600ml double cream, 150ml for toppings. *2tsp matcha green tea powder, or berry/açaí powder (optional).

*150g white chocolate, finely chopped. *1tbsp runny honey. *100g raspberries. *25g roasted pistachios, roughly chopped. 1. Wipe a 20cm frying pan with butter or oil using kitchen towel and place on a medium-high heat. Pour in 60ml of the batter mix, tilting the pan to create a thin layer. Cook for 1-2 mins, and when the underside is golden brown, flip the pancake over and cook for another 1-2 mins. Repeat to use up all the batter, then keep the pancakes in the fridge until you need them. The mix should make 12-15 pancakes.

2. To make the ganache, heat 300ml of the cream and the 25g butter in a small pan set over a medium heat, until hot. 3. If you’re using one of the matcha or berry powders, put the powder into a mixing bowl, add 1tbsp of the hot cream and stir until you have a thick paste. Add the chocolate to the bowl, then pour over the remaining hot cream and add the honey. Leave to stand for 1 min, then stir gently until the chocolate has melted. Or, if you’re not using matcha or berry powder, simply put the chocolate into a mixing bowl, add the hot cream and the honey, and stir to combine until silky smooth.

4. Allow the ganache to cool a little, then chill in the fridge for 4-5 hrs (or overnight) until very thick and beginning to set. Remove from the fridge, add 150ml of double cream and use a balloon whisk to beat the mixture by hand until it’s thick and can hold its own shape.

5. To assemble the cake, place a pancake on to a serving plate or cake stand, then use a spatula or the back of a spoon to spread over 1-2 tbsp of the ganache. Repeat to use all the pancakes, then chill for 15 mins to firm up. Meanwhile, to make your topping, whip the remaining 150ml of double cream to soft peaks.

6. Remove the cake from the fridge, spoon the whipped cream on the top, then decorate with the raspberries and scatter over the pistachios. Cut into wedges and serve, or cover and chill for a few hours until serving. Prep time: 40 mins. Cooking time: 15 mins.

*6 eggs. *300g buckwheat flour. *1tsp salt. *400ml whole milk. *800g spinach, washed. *400g crème fraiche. *1 lemon, zested. *1 small handful thyme springs, leaves picked. *200g gruyère, beaufort or cheddar, grated. *1 pinch nutmeg, grated. *100g butter. 1. Beat together 3 of the eggs. Place the flour and salt in a bowl and stir in the eggs. Mix the milk with 200ml water and slowly drizzle into the flour, beating until you have a batter the consistency of single cream. Cover with cling film and place in the fridge for at least 1 hr.