Sift the flour and salt into a large bowl. Add the egg and milk and beat with a wire whisk to make a smooth batter.

Preheat the grill. Arrange the tomatoes and mushrooms on the grill rack. Add a tiny knob of butter to each one, then season with the dried oregano, salt and pepper. Grill for a few minutes.

Meanwhile, cook the pancakes. Add a few drops of oil to a pancake pan or heavy-based frying pan. Pour in a thin stream of batter, tilting the pan so that the batter flows thinly across the surface. Cook over a medium heat until set, then flip over and sprinkle with grated cheese. Cook for another 2 minutes or so until set. Cook 4 large or 8 small pancakes altogether, keeping them in a warm place.

Put the pancakes onto warm plates and top with the ham, tomatoes and mushrooms. Serve immediately.