This week the winner of the highly coveted Commie Chef World Cup Team of the Week is Costa Rica, for their overall performance in winning what, as England’s players will testify, was an extremely tough group. 

So Costa Ricans can eat these delicious pancakes to celebrate, while we can console ourselves with them. 

And Luis Suarez, whose Uruguay team also came up short against Costa Rica, might also enjoy sinking his teeth into these tasty treats.

• 8oz plain white flour
• 2 eggs
• 400g can coconut milk
• Good pinch salt
• Corn oil or vegetable oil for frying
• Honey
• Lemon juice
• Chopped bananas, kiwis or fruit of choice

Sieve flour and salt into a bowl or the bowl of your food processor. 

If you don’t have a food processor, add the coconut milk gradually and beat in with a fork or whisk. 

If you do have a food processor or blender, add it all at once and beat on a low-medium speed. 

Whichever method you’re using,  there should be plenty of bubbles in the batter. 

Cover with a cloth and stand the batter in the fridge for at least an hour.   

Heat a small amount of oil in a frying pan — the smallest one available — over a medium heat and add a ladle of the batter, tilting the pan so that you get a fairly even layer, not too thick. 

When it’s set, turn it over or flip it. If the cooked side isn’t a pleasing golden brown, flip or turn it again and do this until both sides are golden. 

Repeat until all the batter is used, keeping the cooked pancakes warm in a very low oven. 

Serve with the honey and lemon juice and whatever fruit you like or have available, chopped quite small.