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Pancakes recipe

Ham and Cheese savoury pancakes

Here’s a delicious pancakes recipe that you can follow on 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.

6 CommentsLeave a Comment


  • Reply

    pandekager opskrift

    5 months ago

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

    • Reply

      Matt

      5 months ago

      You HAVE to try it…

  • Reply

    Sanjana

    2 months ago

    Hi Matt,

    I would like to know what is buckwheat flour?

    Regards,
    Sans.

    • Reply

      Matt

      2 months ago

      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.

    • Reply

      GG

      12 weeks ago

      What is buckwheat flour, you ask? Let me Google that for you, please! http://lmgtfy.com/?q=buckwheat+flour

  • Reply

    jess

    2 months ago

    lol

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