The one day of the year when it's perfectly acceptable to throw food around the kitchen is finally here.

People across Oxfordshire have stocked up on chocolate spread, bananas, lemons and sugar for Pancake Day.

Emily Watkins, chef at the award-winning Kingham Plough, near Chipping Norton, shares her recipe for the perfect pancake.

Oxford Mail:

"I am quite well practiced in making pancakes the children ask for them every weekend," she said.

"I usually have to get them to run out to the chicken coup to collect the eggs, and we are lucky that we live on a Guernsey dairy farm so the milk comes from across the yard." 

Here's her method:
3/4 cup plain flour
2 eggs
1 cup milk
A pinch of salt 
A pinch of sugar 
A knob (about 15gr) melted butter

Place a heavy, non stick frying pan on a medium high heat (no 4 out of 6 on an electric hob). Leave the pan to heat through for at least 5 minutes before using. (You want a steady heat when you are cooking the pancakes, not for the pan to be warming up still). 

Whisk all the ingredients together and leave to rest for 15 mins if possible. 

Place a knob of butter in the pan and let it melt. 

Tip the pan to let the butter run all over it. 

Pour in a ladle of the batter. Tip the pan again for the batter to spread a thin layer all over the pan. When the batter looks dry on the top it will be ready to turn or flip.

Serve straight away with either some lemon and sugar or my favourite – maple syrup and berries, or whatever your favourite is.

The Oxford Mail wants to see your perfect pancake pictures? Send them to news@oxfordmail.co.uk or tweet us @TheOxfordMail