4oz chestnut flour
4oz gram flour
1tsp bicarbonate of soda
2 small eggs or one large
Half a pint of semi-skimmed or whole milk

Mix together the flours and soda, add eggs and milk gradually, whisking well with a balloon whisk to stop lumps forming. Heat some olive oil in a frying-pan until nearly pretty hot but not smoking. Pour in a 4 ½-inch diameter puddle of mixture and tip the pan in a circular motion to make the mixture spread out. Cook until bubbles form on the surface (this is a much quicker process than normal pancakes), slide fish slice carefully underneath (the first one can stick a bit in the middle, and the mixture is a bit fragile), then flip over quickly (you’ll get good at this). The next side cooks really fast, so beware.