To make the batter sieve the flour, make a well in the centre, add the eggs, salt and a little milk and whisk to make a thick batter slowly incorporating the flour from the side.

Whisk in the rest of the milk and 1 tbsp of the oil.

Allow to stand for 30 minutes.

Meanwhile grease a 24cm spring form cake tin and get a non-stick frying pan ready of the same size. (If you don’t have this size use a smaller tin and pan of equal size and just make more pancakes for a higher stack).

Once the pancake mixture has rested mix in the chopped coriander.

Preheat the oven to 200°C.

Pour the remaining tbsp of oil into frying pan, heat up and pour off excess into a small jug.

Pour enough mixture into pan to coat it and cook over a high heat for about 10 seconds easing the edges with a silicone flipper.

Turn the pancake and cook for a further 5 seconds.

Slide pancake onto a plate and repeat process until all the batter is used. You will probably get 6 pancakes but only need 5 (it’s good to have a margin of error)!

Once the pancakes are all made place one in the greased baking tin and spread 3 heaped tbsp of beef chilli on top.

Repeat with the next three pancakes and then finish the fifth pancake with a layer of grated cheddar and decorate with jalapeno slices.

Place in the oven and bake for 20 minutes until the cheese has melted.

To serve, release the sides of the tin and slide onto a serving dish.

Serve with a dollop of sour cream and a mixed salad.