1. First, make the pancake batter. Sift the flour into a large bowl, then make a well in the centre with a spoon and add the eggs. Pour in a little of the milk then, using an electric whisk, whisk the egg and milk into the flour, gradually incorporating more flour as you add the rest of the milk. You should end up with a thin, lump-free batter. Add the salt and whisk again.

2. Pre-heat the oven to 350. Heat a knob of butter in a large non-stick saucepan or frying pan until sizzling, then add the pineapple, sugar, and cinnamon. Cook over a high heat for a few minutes until caramelized and sticky, and most of the liquid has evaporated, then add the vanilla, and the chicken. Set aside and keep warm.

3. Line a baking sheet with greaseproof paper, and get some more sheets of greaseproof ready for the pancakes. Get a non-stick frying pan or crêpe pan, around 25cm in diameter, very hot, then add a knob of butter and swirl it around the pan. Wipe off any excess with kitchen paper, spreading the butter over the base of the pan, then pour a ladleful of batter onto the pan – you want a pancake about 5mm thick. Cook for a minute on one side, then flip over using a palette knife and cook for another minute. When done, place on the greaseproof paper on the baking sheet, then put in the oven to keep warm. Repeat with the remaining mixture, layering the pancakes between the greaseproof as you go and keeping them warm in the oven.

When ready to serve, place a couple of spoonfuls of pineapple-chicken mixture in the center of each pancake, then roll it up.