Step 1

In a large bowl, whisk together the buckwheat flour, plain flour and salt. Add the egg, milk and water and whisk until thoroughly combined and slightly aerated.

Step 2

Heat the oil in a large frying pan over a medium heat. Sauté the spices, garlic and onion for 1 minute until fragrant, add the cabbage, season with salt and pepper and cover with a lid and allow to wilt for 2 minutes. Remove the lid, stir in the parsley and radishes and remove from the heat. Once cool, fold into the pancake batter.

Step 3

Place all the ingredients into a stick blender jug. Insert the blender and blend on full power, slowly drawing the head of the blender up through the mixture to create a thick, smooth mayonnaise. Taste and adjust the seasoning. Fill a squeezy bottle with the mayo.

Step 4

Using a peeler, slice the cucumber into long ribbons along its length, avoiding the wet core, and place into a large bowl. Add a pinch of salt and mix well.

Step 5

Bring the remaining ingredients to a boil in a small saucepan and pour over the cucumber ribbons. Mix well and leave to cool to room temperature.

Step 6

In a large bowl, whisk together the mustard, vinegar, pepper and oil with a pinch of salt and sugar. Taste and adjust the seasoning. Place the Frisée lettuce on top but don't mix it yet.

Step 7

Place a large frying pan over a medium heat. Lay out the slices of Morteau sausage and Alsace bacon, so you cover the entire pan and cook for 4-5 minutes, until the fat has started to render and the meat has started to colour.

Step 8

Ladle in the pancake batter mix and spread evenly to cover the pan in an even layer ½cm thick. Cook for a further 3 minutes and then, carefully flip the entire pancake using a plate or pan lid. Cook on the other side for 5 minutes.

Step 9

Flip the pancake back over onto a chopping board. Cut into 6 wedges. Dress the frisée salad in the bowl. Squirt the mayo over the pancake in a big zig zag pattern, dress with a little frisée, jambon and serve!