Thick, fluffy, stacked American pancakes are all very well and good, as are delicate, lacy, paper-thin French crepes, but sometimes you want something in between. I’m sure a Frenchman would be horrified at the thick, flat pancakes I’m showcasing here – there’s nothing remotely delicate or refined about them – but I love the texture of a thicker, squidgier crepe-style pancake, perfect for folding around a delicious filling. They’re more satisfying, and easier to make, than a true crepe, and stand up to an assertive application of syrup, honey, compote, or whatever you choose to throw at them. I first tried pancakes like these in south-east Asia, and this recipe is an homage to the many glorious breakfasts I ate in Bali, Vietnam and Thailand.