This week, Lucy is sharing a new savoury take on the Pancake Day classic.
I love Shrove Tuesday for several reasons a) it means spring is not far off and winter is almost *please* over b) pancakes and c) more pancakes. I am really superstitious about the fact I have to make pancakes for the family on Shrove Tuesday. If I don’t, I feel something terrible will happen, which is just frankly, strange. Even if I am home late, I still end up making a batch, which just results in me eating them all and I am a terrible fiend for slathering them in litres of golden syrup. Of course, the boys make their own pancakes all the time now, thanks to their mother writing a fledgling food blog, so I feel almost *sniff* redundant. So, with this new Shrove Tuesday post, I am hoping to make myself indispensable again. These Ham, Egg and Cheese Pancakes are delicious and a new take on the pancake day staple.
These savoury pancakes are quite irresistible. I can vouch for that as the folding procedure takes some practice and we ploughed our way through 6 in one sitting. This recipe was inspired by one from Taming Twins, with thanks for the newly acquired spare tyre round my waist. The folding of the pancake is a slight kerfuffle, well not kerfuffle, just fiddly. Just make sure you use a largish frying pan as if your pancake is too small or too thick it makes the folding quite tricky.
We make pancakes all year round in our house, such is our dependence on batter based items. With this Ham, Egg and Cheese Pancake creation, we can now enjoy them for breakfast, lunch and dinner. I can’t see my waist line decreasing anytime soon.
This recipe will be on Lucy Loves this week.
Ham, Egg and Cheese Pancakes Recipe
You will need a whisk and a frying pan
Makes at least 4, size dependent
- 125g plain flour
- a pinch of salt
- 1 egg
- 250ml to 300ml milk
- 1 tablespoon olive oil
- oil and butter for frying
- For each pancake
- 1 slice cheese, or grated cheese
- 2 slices ham
- 1 egg
- Extras could include sautéed spinach, mushrooms or chopped cooked bacon
For the pancake batter weigh the flour and salt into a large bowl. Make a well in the centre and add the egg. Start to whisk the egg into the flour then gradually add the milk until you have a thin, single cream like consistency. Stir in the oil then leave to rest for 10 to 20 minutes on the counter.
Pre heat your grill to medium high heat.
Take a medium to large frying pan and add a touch of oil, wipe it around the pan with kitchen paper to ensure coverage and add a tiny knob of butter. Heat the pan to medium high then pour in a ladle full of batter. Swirl around the pan then cook the pancake until it starts to brown a touch and lifts away from the side.
Flip the pancake then add a square of cheese or a little pile of grated cheese into the middle. Lay on a couple of slices of ham. Fold up the sides of the pancake to form a square parcel-like shape with a space in the centre for the egg. Break an egg into a cup then, carefully, pour this into the space left in the middle of the pancake, trying to keep the yolk and white inside the pancake square.
Place the pan under the grill to cook the yolk, for a minute or two or until it is cooked to your liking. Serve immediately, devouring, before making yourself a second or third.