Savoury pancakes
Why stick to lemon and sugar pancakes when this savoury pancake recipe can kick off a night of batter-based feasting? Flippin' marvellous.
Ingredients
For the pancakes
- 55g/2oz plain flour
- pinch salt
- 1 free-range egg
- 140ml/4½fl oz milk
- vegetable oil, for frying
For the cheese sauce
- 25g/1oz butter
- 25g/1oz plain flour
- 225ml/8fl oz milk
- 100g/3½ oz Emmental, grated
- freshly ground black pepper, to taste
For the toppings
- 80g/3oz good-quality smoked ham
- 3 spring onions, finely sliced
- 4 sun-dried tomatoes in oil, drained and chopped
Method
Sift the flour and salt into a large bowl. Whisk together the egg and milk in another bowl then slowly pour the liquid into the dry ingredients. Whisk together until the batter is smooth. Set aside.
For the cheese sauce, melt the butter in a small pan and whisk in the flour. Cook for 1 minute then gradually add the milk whisking continuously. Bring to the boil and reduce the heat to a simmer for 1 minute until the sauce is thick and smooth. Stir in half of the cheese and season with black pepper.
To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot. Drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pallete knife.
As soon as the pancake is turned, scatter over some ham, spring onions and sun-dried tomatoes. Spoon over some cheese sauce then top with a scattering of the remaining cheese.
Once you’ve topped the pancake the underside will be done. Fold the pancake in half then slip it out of the pan onto a warmed serving plate and keep warm under some foil while you make the remaining pancakes.