Method

• 1.
  Combine besan and 1 tsp salt in a bowl. Gradually add 3 cups (750ml) water, whisking constantly, until you have a smooth, thin batter. Set aside to stand for 40 minutes at room temperature.
• 2.
  Preheat oven to 250°C. Position the oven rack on the second rack from the top and place a heavy baking tray on top (this will help to crisp the pancake as it bakes).
• 3.
  Heat 1½ tbs olive oil in a 20cm ovenproof frypan over medium-high heat. Remove any foam from the surface of the batter and discard, then mix well.
• 4.
  Pour half the batter into the hot frypan, sprinkle with a pinch of rosemary and black pepper, then transfer to the oven, setting the pan on top of the preheated baking tray. Bake for 15 minutes or until golden brown. Carefully transfer pancake to a plate and cover with foil to keep warm. Repeat, with remaining oil and batter to make a second pancake.

• 5.
  Meanwhile, whisk together the vinegar and remaining ¼ cup (60ml) oil in a small bowl, season to taste, then dress the salad leaves and asparagus.
• 6.
  Serve the pancakes warm, topped with the dressed salad and manchego.