Cheese & Ham Pancake
Cheese and ham pancakes recipe
Not just for Pancake Day! Make this easy pancake recipe for lunch or an easy dinner at any time of year – homemade crépes filled with caramelised onion, melting cheese and ham and served with chips for a wallet-friendly meal
Serves 4
10 mins to prepare and 30 mins to cook
732 calories / serving
Ingredients
- 800g straight cut chips
- 2 tbsp vegetable oil
- 2 onions, finely sliced
- 50g plain flour
- 1 egg, lightly beaten
- 150ml semi-skimmed milk
- 125g cooked ham, torn
- 150g Lancashire Cheese Bomb, coarsely grated
- 10g flat-leaf parsley, finely chopped
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Tip the chips onto a large baking tray and bake for 18-20 mins, turning halfway through, until golden.
- Meanwhile, heat 1 tbsp oil in a small saucepan over a medium heat. Add the onions and fry for 15-20 mins, stirring occasionally until completely soft and golden.
- Tip the flour into a large jug. Make a well in the middle and gradually whisk in the egg and milk until you have a smooth batter.
- When the chips and onions are almost cooked, heat a medium nonstick frying pan over a medium heat and wipe with oiled kitchen paper.
- Pour approximately 3 tbsp batter into the pan, tilting it to coat the pan evenly. Cook for 1 min, flip and cook for a further 30 secs until golden.
- Sprinkle the softened onion, ham, Lancashire Cheese Bomb and parsley (saving a little parsley to garnish) over one side of the crepe and fold over the pancake.
- Cook for 1 min to melt the cheese. Repeat until you’ve used all the ingredients and have 4 crepes in total.
- Serve with the chips and sprinkle with the extra parsley.