House of Jacob – which runs Jacob’s Inn, Jacobs & Field and Jacobs Brasserie – will be serving ‘Pigcakes’ today, made with five different cuts of pork.

The pork belly will be slow cooked for four hours until it can be moulded into the classic pancake shape before carrots, onions and candied apple is added along with a serving a veal jus.

Second chef at Jacob’s Inn, Zoltan Fodor, said: “Pancake Day was originally about ‘pigging out’ before Lent, so we decided to update the boring batter mix and honour our organic pigs by creating an all-meat alternative.” He added: “It’s a carnivore’s dream with no Nutella in sight.”

The ‘Pigcakes’ will be served at all four of the group’s restaurants – Jacob’s Inn in Wolvercote, Jacobs & Field and Jacobs Brasserie in Headington and The Woodstock Arms, in Woodstock – between 9am and 10pm today.

Readers' pancakes 

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Here's Robert Rudman from West Oxford with an impressively controlled flip earlier today. Can you go one better?