Wash and finely chop about half a bunch of amaranth. Shred a small carrot into fine strips. Pull 3 oyster mushrooms into thin, feathery threads.

In a large bowl mix 70 g all-purpose flour, 1 tbsp rice flour, and 1 tbsp corn starch. Add the greens, carrot, and mushrooms. Gradually stir in 130 ml water until a loose batter that just coats the leaves. Season with ½ tsp salt and ½ tsp white pepper; fold in chopped nori if using.

Heat oil in a large 28 cm non-stick pan over medium. Pour in the batter and spread into one thin, even pancake, pressing flat with a spatula. The thinner, the crispier the edge.

Cook over medium-low until the underside is deep golden. Cut into 4 sections to make flipping easy, then flip each piece. Cook until both sides are golden and crisp.

Transfer to a plate, cut into wedges, and eat hot while the edges are crispest. Great for breakfast or an afternoon snack.