Sieve the flour and baking powder into a bowl.

Add the sugar and combine gently.

Make a small hole in the center of the ingredients (like a volcano crater) and pour the milk, eggs and melted butter into the hole.

Mix with a whisk, slowly combining the flour, starting from the sides of the bowl.

Transfer the mixture to a jug and refrigerate. (Ideally prepare this mixture a day ahead for lighter, fluffier pancakes).

Heat a non-stick frying pan and coat lightly with a little corn oil or clarified butter (see tip below).

Put 3 generous soup spoon’s full of the mixture into the center of the pan and lightly spread it with the back of the spoon so that each disc is around 10cm in diameter.

As soon as the pancake starts to bubble, add the cheese and prosciutto. Fold the pancake over in half, using a little of the raw mixture at the edges.

Continue making the rest of the pancakes.

Put the pancakes in the freezer for at least an hour and then coat them, a l’anglaise (see tips).

Cut the camembert into slices, 0.5cm thick.

Wrap each cheese slice in half a prosciutto slice.

Sieve the flour into a bowl.

Break the eggs and beat them with a whisk. Put them into a separate bowl.

In a third bowl, put the panko.

Take a frozen pancake (no need for it to be totally frozen, it should just keep its half-moon shape) and coat it in the flour, egg then panko, then again into the egg and panko.

Keep the pancakes in the fridge until ready to fry or in an airtight container in the freezer, for up to 10 days.

Heat the oil (enough that it fully covers the pancake) in a pan.

Fry at 165-170°C for approximately 2 minutes on the first side, until golden.

Flip the pancake onto the other side and fry for a further 2 minutes.

Warm the CITRUS Chios Mandarin Peel spoon sweet gently in a pan. Add the vinegar and finely chopped chili allowing it to come to the boil.

If the mixture is too thick to be poured as a sauce at this point you may a little water.

Place a pancake on the plate, pour on a spoonful of sauce and enjoy while still warm.

*Clarified butter or ghee is butter that has been melted in order to separate the milk solids from the butterfat; then sieve the fat off the top of the liquid.

**Dredging a la anglaise is a method of coating a product in flour, egg and breadcrumbs to prepare it for pan-frying.