We all have our favourite pancake fillings – from the traditional lemon and sugar to chocolate, strawberries and cream.

There is a whole host of savoury selections to try; ham and cheese or spinach and feta - and of course, the classic maple syrup. For Bob Clark, founder of Newport-based Clarks, the leading manufacturer of maple syrup in the UK, it’s the Christmas of his industry with his team working around the clock to supply a demand which has seen over a million bottles of the delicious drizzle produced already this year.

With Pancake Day being such an important date in the Clarks’ calendar who better to ask for perfect pancake tips than Bob.

Bob Clark said: “Pancakes are so easy to make, and if you follow the tips I’m about to share, they should be just about fool proof. I suppose I’m bound to be biased but in my house we love to use maple syrup as a base as it provides the perfect glue - then we add different toppings such as fruits, nuts and berries for example.”

Bob Clark’s nine tips to make the perfect pancake

1. Leave the batter to rest at room temperature for at least an hour, whisk again before cooking.

2. For a richer batter, add two tablespoons of melted butter to the mix.

3. Using butter to fry will give you more colour and a deeper flavour. Be careful not to overheat the pan or the butter will burn.

4. Use a silicon pastry brush to cover the pan with butter or oil more evenly.

5. Use a good non-stick frying pan, with a flat base.

6. Make the batter up a day ahead if you can. Chill if making more than four hours ahead of cooking.

7. For dessert pancakes add one teaspoon of maple or ground cinnamon to the batter.

8. Cooked pancakes keep well in the fridge for two days or in the freezer for a month. Place a sheet of making parchment between each pancake, then wrap in a double layer of clingfilm before freezing.

9. Don’t worry if the first pancake isn’t perfect. It can take a minute until you figure out the correct temperature for your pan.

Ingredients (varieties):

Bob’s pancakes with raspberries, yoghurt, maple and flaxseed sprinkles

Self raising flour 200g

Baking powder 1 teaspoon

Salt Pinch of

Egg 1 large

Milk 200ml

Melted butter 1 teaspoon

Coconut or olive oil for frying

Bob’s vegan pancakes with blueberries and maple syrup

Whole wheat flour 150g

Baking powder 2 teaspoons

Salt ½ teaspoon

Almond milk 200ml

Clarks Maple syrup for serving

Blueberries

Coconut oil to cook with

Clarks corn pancakes with maple bacon

Sweetcorn 1 tin

Eggs 2 large

Cottage cheese 200g

Wholemeal self-raising flour 150g

Semi-skimmed milk 50ml

Coconut Oil

Rashers of smoked streaky bacon

Clarks Pure Maple Syrup