Heat a non-stick pan. Add the mustard seeds and cook until they start to pop. Transfer to a mixing bowl

Add the flours, season with salt and pepper and combine. Add the milk and whisk until the batter is smooth

Pour the batter into the pan. Enough to cover the base thinly.

Serve pancakes with crispy fried egg and sprinkle sliced chilli (and fresh coriander if you have)