- 100g plain flour
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200ml full-fat milk or semi-skimmed milk
- ½ tbsp vegetable oil, plus extra for frying
- 30g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 80g smoked ham, diced
- 80g gruyère, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- small handful chives, snipped
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.
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.