For the pancakes, put the yeast, flour, salt and vinegar in a blender, add 550ml hand-hot water and blend for a few minutes to aerate the mix.

Pour the batter into a large bowl, cover with a tea towel or clingfilm and leave somewhere warm for an hour or so; if you don’t have anywhere warm, heat the oven to very low (50C), then turn it off, uncover the bowl and pop it in the warm oven instead.

Meanwhile, make the tikil gomen.

Put all the oil in a wide-bottomed pot or pan for which you have a lid on a medium heat.

When the oil is hot, add the onion and carrots, and cook, stirring, for five minutes.

Add the cabbage and cook, stirring occasionally, for 20 minutes, so it doesn’t burn and cooks evenly.

Add the potato chips, garlic, turmeric and salt, mix well, then clap on the lid and leave to cook for another 20 minutes, until the potatoes are cooked through and the oil separates and is released back into the pan (you’ll know by checking the bottom of the pan).

To cook the pancakes, heat a good nonstick pan for which you have a lid, and have a plate ready to one side of the stove.

When the pan is good and hot, pour a cupful of the batter into the centre of the pan (I used a ⅓ cup measure, which is 80ml), and immediately swirl the pan around so the batter covers the entire base.

Cook for 15 seconds, or until the first 4cm around the edges of the pancake looks cooked, then pop on the lid and leave to cook for a further 30-45 seconds.

Lift off the lid: if the top looks dry and not wet, the pancake is cooked.

Lift out on to the plate and repeat with the remaining batter, layering the pancakes on top of each other as they are done.

Fear not if it looks as if they’re sticking – once they’ve cooled down, you’ll easily be able to peel them away from each other.

Serve the pancakes alongside the hot cabbage, encouraging everyone to rip off a bit of pancake and use it to scoop up some of the stew.