These are our ‘spiced up’ pancakes. Delicious on their own or turned into the dishes below.

110g plain flour
Pinch of salt
3 eggs
200ml whole milk
large pinch of chilli powder
1 teaspoon of turmeric
2 teaspoons of dried oregano

Combine the flour and salt in a bowl
Make a well in the center and pour in the 3 eggs and start combining with a whisk
Add the milk and combine until smooth, leave to stand for 10 minutes
Heat a little oil in a pan (medium heat) and fry the pancake mix, ladle-full at a time until golden brown on both sides

Open pancake:
Preheat the oven to 200C
Do not flip the pancake, but top it with strips of ham and Reblouchon cheese and bake until the cheese has melted
Serve with some salad and sprinkling of parsley

Baked Pancakes:
Preheat the oven to 200C
Wilt 100g spinach per pancake (3 pancakes per person for dinner), chop, mix with a few tablespoons of ricotta and fill the pancakes
Pop some whole cherry tomatoes into a pan over medium heat, with a few slices of garlic and simmer for 20 minutes
Top the pancakes with the tomato mixture and bake for 10 minutes