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.
Serves 4
- 2oz plain flour
- 2oz 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.
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