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Ham & Cheese savoury pancakes

Pancakes recipe

Here’s a recipe for some delicious pancakes that you can enjoy today, Shrove Tuesday, or any other time of the year.

This is similar to my sweet pancake recipe, only it has the addition of buckwheat flour which gives the pancakes a richer, nutty flavour, similar to a crêpe – perfect for topping with your favourite filling, which for me is ham and cheese.

If you can’t get hold of  buckwheat flour, just use all plain flour instead. They’ll still taste great!

Serves 4

  • 60g plain flour
  • 60g buckwheat flour
  • pinch of salt and pepper
  • ½ pint milk
  • 2 medium eggs
  • 8 large slices of ham
  • 200-300g cheddar cheese, grated
  • butter or vegetable oil for cooking

Place both the plain and buckwheat flour in a large mixing bowl and season with salt and pepper.

Whisk the milk and eggs together in a jug. Slowly pour the milk and eggs over the flour whilst whisking by hand, or with a mixer. Mix until you have a smooth batter.

Heat a large non stick pan on a medium heat and add a little oil or butter. Ladle in enough batter to cover the base of the pan. Swirl the pan around to get an even coating.

Cook until the edges of the pancake start to come away from the pan. Use a spatula to ease the pancake from the pan, then flip over.

Sprinkle over grated chedder cheese and place the slice of ham on top.

Wait for the cheese to melt before having a peek under the pancake. Once there’s golden spots all over it’s ready.

Slide onto a plate, roll up and eat.

Tip: These are so quick to cook I make them to order, but you could make in batches and keep warm in the oven. Add a little more oil or butter to the pan after 2-3 pancakes.

About Matt

Matt has written 165 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

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5 Comments

  1. Cheese in pancakes – I have never tried that! Maybe this should be my first time trying this then :) Hehe, thank you for the recipe

    • You HAVE to try it…

  2. Hi Matt,

    I would like to know what is buckwheat flour?

    Regards,
    Sans.

    • Hi – from the BBC website: This is flour milled from buckwheat, a cold climate plant from the same family as rhubarb, sorrel and dock. Buckwheat’s pointed, triangular seeds resemble cereal grains, and the fine-textured flour is grey-ish, speckled with black. It has a strong, distinctive, slightly sour and nutty taste and is rich in vitamins and minerals and low in calories. It’s also gluten-free, so it can be used by those on a special diet.

      I hope that helps. Just use all plain flour though, if you can’t get buckwheat.

  3. lol

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