No one will be able to resist these savoury pancakes for breakfast. You can make up a batch of the pancakes the night before, and then reheat and fill them just before serving the following morning
- For the
- 2tbsp sunflower oil
- 115g plain flour
- Pinch of salt
- 1 large egg, beaten
- 25g butter, melted
- 200ml whole milk
- 175g mild Cheddar cheese, finely grated
- 12 thin slices lean ham
Pre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Lightly grease a shallow ovenproof dish with a little oil. Sift the flour and salt into a bowl. Make a well in the centre and add the egg and melted butter. Gradually whisk in the milk to form a smooth batter. Set aside for 30 mins.
Stir the batter. Lightly brush a small frying pan with a little of the remaining oil and heat until hot. Spoon in 3tbsp batter, tilting the pan back and forth to coat the bottom. Cook over a moderate heat for 1-2 mins until lightly golden then flip over and cook for a further 1 min.
Turn on to a wire rack lined with baking parchment and continue the process to make 12 pancakes in total, stacking each in between sheets of parchment.
Sprinkle each pancake with a little cheese all over, and lay a slice of ham on top. Roll up tightly and place side by side in the dish. Bake for about 15 mins until hot and melting. Serve immediately.
Cut the pancakes in half and wrap them individually in greaseproof paper for a great snack on the move.