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I love pancakes, and for me pancake day is deeply anticipated. Every year we make pancakes, although I am very boring and mostly eat them with lemon and sugar. However whilst on holiday recently I had ham and cheese pancakes, which were delicious. So now I have a savoury pancake option too - bliss.
Makes 4 large pancakes
2 eggs
200 ml milk
110 g / 4 oz plain flour
Pinch of salt
Oil for pan
Lemon
SugarFor the filling:
25 g / 1 oz Butter
25 g / 1 oz Flour
200 ml Milk
3 oz / 80 g grated cheddar cheese
3 oz / 80 g quality sliced ham
Method
Place the flour and salt into a bowl, creating a well in the centre. Crack the eggs into it and mix together until they form a paste. Gradually add the milk until smooth.
Whisk the mixture together until it has the consistency of cream and place in the fridge for a least 30 minutes.
Place some oil into a frying pan on a high heat as pancakes cook quickly and require a very hot pan.
Add 1/4 (50 ml) of your pancake mixture to the pan and tilt the pan to ensure you evenly cover the bottom. Move the pan around to ensure the pancake doesn't stick to the bottom, and after 2 minutes flip the pancake over and cook for a further 2 minutes. If you are not confident about flipping pancakes you can cheat by placing a plate over the frying pan and turning it upside down before returning it to the pan.
To make the cheese sauce melt the butter gently in a saucepan. Slowly add the flour to make a roux and then heat gently. Gradually add the milk and cheese, stirring constantly until a thick sauce is formed. Add the grated cheese.
If you are making several dinners then you can either bake the pancakes further in the oven or keep hot on a warm plate and cover with time foil.
Place the pancakes seam side down onto a baking sheet lined with greaseproof paper. Top with parmesan cheese and bake for 15 minutes at 400 F/ gas mark 6 / 200c until the pancakes are crisp and brown.
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