Directions

1. Mix together all of the pancake ingredients in a large bowl to make a smooth batter, adding more milk if required. Set aside in the fridge for 2–3 hours to allow the flavours to develop.
2. Pour the oil into a wok to the depth of around 5cm/2in and heat to medium–hot. Mix the batter with a spoon, then pour a little batter into the wok for each pancake, frying in small batches. Fry each pancake for 3–4 minutes until the edges are crisp and the middle of the pancakes are still soft. Turn the pancakes over halfway during the cooking process when the undersides are golden and crisp.
3. Remove the pancakes using a slotted spoon, drain and allow to cool for a minute or so, then serve with scoops of ice cream.