Savoury Pancakes with Ham, Egg and Cheese
2 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 50 g Plain flour
- 1 Free range egg
- 150ml Milk (Semi skimmed or whichever you have)
- 1 tbsp Olive oil
- 40 g Cheddar cheese grated
- 40 g Good quality smoked ham
- 1 Free range egg
- 10 g Chives (to serve)
Method
- Beat all of the pancake ingredients (apart from the oil) into a smooth batter.
- Heat your frying pan over a medium heat and brush the pan with a little of the olive oil
- When it's hot, gently pour in enough of the batter to coat the pan, swirling the pan around to get an even coating.
- Flip when the pancake is moveable and brown underneath.
- When the next side is almost done, put the ham on top, then the cheese.
- Fold in each side to make a square.
- Break your egg into the space left.
- Squish the sides down with your spatula to seal as the cheese melts.
- Cook for 3 or 4 minutes until the egg is turning white.
- Pop under the grill (or broiler if you're in the US) for a further 4 or 5 minutes until the yolk is just starting to cook, or however you like it.
- I like to sprinkle with chopped chives before serving.