Put the flour into a large mixing bowl and add the egg, yoghurt and milk. Use a wire whisk or hand-held electric beater on a slow speed to whisk the ingredients together to make a smooth batter.

Heat a few drops of vegetable oil in a non-stick frying pan. Add one quarter of the batter, tilting the pan so that the batter flows over the surface. Cook until bubbles appear and the batter has set, then flip over to cook the other side. Repeat to make 4 pancakes, keeping them in a warm place.

Meanwhile, put the mushrooms and stock into a large frying pan and simmer for 5-6 minutes. Add the cherry tomatoes and herbs and cook for another 2-3 minutes.

Serve one pancake per person, topped with the mushrooms and tomatoes.