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Ingredients

  • 100g plain flour
  • 1 egg, beaten
  • 200ml full-fat milk or semi-skimmed milk
  • ½ tbsp vegetable oil, plus extra for frying
  • 30g butter
  • 80g smoked ham, diced
  • 80g gruyère, grated
  • small handful chives, snipped

Method

  • STEP 1

    Put the flour and ½ tsp salt in a bowl. Combine the eggs with the milk and oil, then gradually pour into the dry ingredients, whisking constantly until it’s a smooth batter. Transfer to a large jug.

  • STEP 2

    Swirl a little oil around a large, non-stick pan over a gentle heat. Pour a quarter of the batter into the pan, tilting to coat the entire base. Cook for 1 min, flip over and cook for a further 30 secs. On one half of the pancake, add ¼ of the butter and sprinkle over ¼ of the ham and cheese. Grind over some black pepper and fold the pancake over the fillings. Fold in half again and transfer to a plate to serve. Repeat until you have four pancakes. Serve scattered with the chives.

Recipe from Good Food magazine, December 2016

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A star rating of 4.9 out of 5.8 ratings
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