Sift together the two cups of flour and slowly add the milk, stirring to blend into a medium thickness paste (we like fat, fluffy pancaked for this dish, but for thin crepes just add more liquid).

Allow to stand for 15 minutes after mixing and ensure you have smashed out any flour bubbles.

Bring a skittle to med/high heat on the cooktop and add spray oil or butter (or in our case, both!) to coat the bottom of the pan.

Pour the batter into the skittle in three round dollops to around 10cm circles.

When bubbles appear on the top of the batter, flip them over and cook the other side until cooked through and golden on the outside.

Repeat this process until all the batter is used (you should yield around 12 pancakes from this mix size). You may need to adjust your heat from batch to batch as the pan heats up to prevent burning.

Once all the pancakes are cooked, stack them in threes on a serving plate, dollop a large scoop of Fresh Fodder Smokey Roe Taramosalata on top and dress with thinly sliced spanish onion, cracked black pepper and a generous sprinkle of chopped dill.

We like to keep it simple, but for a sharper finish, squeeze half a lemon over the top and serve.