Pour the flour into a mixing bowl and add the water, a little at a time and whisking all the while, until you have a smooth batter.

Cover and leave the batter to rest for at least 20 minutes.

Preheat the oven to 425° F (220° C). Pour 2 tablespoons of olive oil into a large frying pan (with a heatproof handle) and set on a medium-high heat.

Add 1 tablespoon of olive oil to the pancake batter and whisk through.

When the oil in the pan begins to smoke, pour in the batter and shake the pan around so that it forms an even pancake.

Use a wooden spatula to gently press the edges of the pancake away from the edges of the pan, and trickle in the last tablespoon of olive oil around the edges. This will give the pancake a lovely golden and crisp texture.

When the pancake batter begins to bubble, take the pan off the heat and set it in the oven to cook for 10 minutes, until golden and crisp.

Before serving, top with arugula leaves, slices of pear, and a few shavings of pecorino (or Parmesan, or any hard cheese of your choosing). Drizzle with runny honey and sprinkle with a few salt flakes.