Home chefs are being reminded of tips to make their pancakes more delicious.
Today is Pancake Tuesday - a tradition that's thought to have started back in the sixth century, as a way for people to use up milk and eggs before Lent.
Budding chefs are being advised to leave their pancake batter to rest before pouring it on a pan.
Gareth Mullins, Executive Chef of the Marker Hotel in Dublin, explains why this helps to make better pancakes.
"You need to let it rest for I'd say at least an hour.
"Why I like to let it rest is that it just lets the gluten relax, because when you've been whisking it up it tends to make the pancakes a little bit tough.
"It's a very minor detail, but this will give you a much softer pancake when it's finished."
