So Fat Tuesday is Pancake Day - Perfect, my kids will love that! whats your favorite topping?  I am a purist - just warmed pure maple syrup for me

Flour, milk, eggs, salt.

I use the old Joy of Cooking recipe, more or less:  7/8 cup flour, 1/2 tsp salt, 1/2 cup water, 1/2 cup scalded milk, and two eggs.  Make a well in the dry ingredients, add milk and water and the well-beaten eggs, combine, and beat the heck out of it (you want the batter good and bubbly).  Cover and let rest for at least an hour (if you're concerned about the freshness of your eggs you can refrrigerate the batter while it's resting, but you'll need to let it come back to room temperature afterward).  Beat the heck out of it again and put in a hot pan with drippings or butter (the recipe calls for 1/4 cup drippings and a 9x13-inch dish, but see my comments later) and bake at 400 degrees F for twenty minutes, 350 degrees F for another fifteen minutes or so.

Since there's no leavening, apart from the eggs, all of that beating and resting stuff is critical.  Don't be tempted to take shortcuts.  Also, I prefer hard, high-gluten flour (e.g. bread flour) to the all-purpose flour available locally, which tends to be on the soft side.

If you have some proper, old-fashioned heavy muffin tins (none of that Teflon rubbish or, worse yet, those silicone rubber abominations), you can make individual portions (that's the only way I do it now).  Preheat and put a bit of the hot pan drippings in each cup followed by, I reckon, about a 1/4- to 1/2-inch or so of batter.  The nice thing about this is that when the puddings deflate, you're left with a little cup which affords excellent gravy containment.

Shrove Tuesday, actually. Lemon juice and sugar is the classic English topping.

More information from an official source on all things British:
http://ukinusa.fco.gov.uk/en/faqs/holidays-traditions/pancake-day
(are all the questions that frequently asked?!)