Step 1

Heat a glug of oil in an 18cm non-stick frying pan. Add the mustard seeds and cook for 2-3 minutes until starting to pop, then transfer to a mixing bowl.

Step 2

Add the flours to the mustard seeds with a generous pinch of flaky sea salt and freshly ground black pepper then mix to combine. Add the milk and use a balloon whisk to beat into a smooth batter.

Step 3

Heat a tsp of oil in the same frying pan over a medium heat and pour enough batter in the pan to cover the base thinly, spreading it out evenly. Keep warm in a low oven. Repeating with the remaining batter to make 8 pancakes.

Step 4

Serve 2 pancakes topped with a crispy fried egg and a sprinkle of fresh coriander leaves and sliced red chillies.