. To make the pancake batter, gradually mix the egg and milk into the flour either in a food processor or in a bowl by hand with a whisk, add sugar and salt, add water. Heat a little oil in a non-stick frying pan over a medium heat. Pour in about a quarter of the batter and swirl it around to coat the pan. Cook for about 30 secs on each side, Repeat with the rest of the batter, adding a little more oil to the pan each time.

Layer baking patchment between the finished pancake so that they don't stick together.

Heat 2 tsp oil in a non-stick frying pan on a medium heat. Add chopped onions, Scott bonnet, tomatoes and fry for 20 secs Stir in the seasoning then add the egg and heat through. If the mixture is too dry, add a splash of water. Divide the hot filling between the pancakes, spoon on some yogurt, then roll up to serve.
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