Ham and cheese pancakes

Ham and cheese pancakes

By
From
From Pasta to Pancakes
Makes
4
Photographer
Claire Peters

These pancakes remind me of trips to France – the French cook them to perfection.

Ingredients

Quantity Ingredient
200g plain flour
2 large eggs
600ml milk
1/2 teaspoon salt
100g butter
350g ham, sliced
110g cheddar cheese, grated

Method

  1. Sieve the plain flour in a large mixing bowl and make a well in the centre of the flour. Break the eggs into the well then add the milk.
  2. Whisk well, making sure there are no lumps.
  3. Melt 50 g butter in a nonstick frying pan over a medium heat. Add a ladleful of batter.
  4. Swirl the mixture evenly around the pan.
  5. Sprinkle in some cheese and ham.
  6. After a minute, use a spatula to flip the pancake in half, and cook for a further minute.
  7. The cheese will become really gooey and gorgeous. Tip onto a plate and eat immediately.

Optional extras:

  • You could add some tomato and a few herbs, such as parsley or coriander, at the same time as the ham and cheese. Mushrooms would also be great. Fry them for 2–3 minutes before adding them to the pancake.

Serving suggestions:

  • If you’re in a hurry, wrap it in foil for a breakfast on the move.

Leftovers:

  • Don’t try to keep any cooked pancakes in the fridge as they’ll become soggy. If you have leftover batter just keep it covered in the fridge for up to 2 days.
Tags:
student cooking
easy
healthy
budget
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