Colin Wittle, who runs A Wittle Slice bakery, is spending this Pancake Day cooking up crepes in the Blue Pantry on Fore Street in Wellington.

The Wellington Weekly visited the Blue Pantry to find out the secret to the perfect pancake.

Colin trained as a chef, and worked in Milton Keynes before taking a job as a contract cook at the Norton Manor Royal Marines base. On one occasion he designed a menu and cooked for the Duke of Edinburgh.

He now runs his own business from his home garage on Laburnum Road.

Colin is cooking pancakes on an electric crepe maker. He said the crepe maker cooked pancakes "Quicker and better."

As to the secret of a good pancake, Colin said: "We work to the principle of a pint to 3 eggs but it's all by eye. It's made with enjoyment and love. I enjoy this, I do it every pancake day, Iv'e done it a couple of times already."

Asked about how long a pancake should be cooked for, Colin said: "Until it's crispy on the outside, for me I keep flipping until I know Iv'e got the right texture. There's no minutes, it's all by eye."

This Shrove Tuesday there were two types of fillings on offer, lemon and sugar, and Nutella and banana.

The Wellington Weekly spoke to two customers who ate Colin's pancakes. Both chose the lemon and sugar filling and described it as "lovely."

A reporter for the Wellington Weekly tried a chocolate and banana pancake, pictured below.

Colin will be cooking up pancakes in the Blue Pantry until 3 pm. Lemon and sugar pancakes cost £2 and Nutella and banana pancakes cost £2.50.