In a large bowl, add the flour, eggs and water and whisk until smooth then stir in the rest of the ingredients
Heat 2 tbsp vegetable oil in a non-stick pan (approx. 18cm diameter) and pour in all of the batter. Using a spatula, flatten the pancake until roughly 2 cm thick.
Cook, for 3-5 mins over a low heat. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through and until both sides are golden brown.
Place the pancake on a plate, drizzle with the [19], sprinkle with seaweed powder and coriander before serving.
You can add pre-cooked pancetta/ bacon/ sausage into the batter for extra flavour and texture.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
