In a medium bowl, whisk together the wholemeal flour and black pepper. Create a well in the center and add the egg and milk, whisking until you have a smooth batter with no lumps. Fold in the finely chopped parsley, distributing it evenly throughout the batter. Let the batter rest for 5 minutes while you prepare your fillings—this allows the flour to fully hydrate and results in more tender pancakes. I like to use King Arthur flour because it gives me consistent, reliable results every time.

While the batter rests, cut the cooked chicken into 1/2-inch strips and quarter the cherry tomatoes. Measure out your soft cheese and have your cress ready. Arranging everything before you start cooking ensures you won't be fumbling for ingredients when the pancakes come off the heat.

Heat a non-stick skillet or griddle over medium-high heat and lightly oil it with the vegetable oil. Once the pan is hot (a drop of batter should sizzle immediately), pour in about 1/4 cup of batter from Step 1 and cook for 1-2 minutes until the bottom is golden and set. Flip carefully and cook the other side for another 1-2 minutes until lightly golden. Transfer to a warm plate and repeat with the remaining batter. I prefer to cook these at medium-high heat rather than high because it gives the inside time to set while the outside gets a nice color.

Working with one warm pancake at a time, spread about 1/3 oz of soft cheese evenly across the surface. Layer with chicken strips, quartered tomatoes, and a small handful of cress from Step 2. The warmth of the pancake will slightly soften the cheese and create a cohesive filling. Roll the pancake tightly around the fillings, then cut in half diagonally to expose the colorful layers. Serve immediately while warm.