Crispy pancakes filled to bursting with oozy, melted cheese and ham - a brunch classic.
This cheese and ham pancakes recipe is one of the most decadent of all of our Shrove Tuesday options. Cheese and ham is such a classic combination, and rolling them up in this way adds a really fun touch. The pancakes are cooked twice - fried then filled, and then baked, which makes them extra crispy, and ensures all the cheese is melted. This two-step cooking process takes a little longer than our classic pancakes recipe to cook, but you can still have them on the table in just a little over half an hour.
Ingredients
- 2 tbsp sunflower oil
- 115g plain flour
- Pinch of salt
- 1 large egg, beaten
- 25g butter, melted
- 200ml whole milk
- 175g mild Cheddar cheese, finely grated
- 12 thin slices lean ham or a pack of shredded ham hock
WEIGHT CONVERTER
Method
- Pre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Lightly grease a shallow ovenproof dish with a little oil.
- Sift the flour and salt into a bowl. Make a well in the centre and add the egg and melted butter. Gradually whisk in the milk to form a smooth batter. Set aside for 30 mins.
- Stir the batter. Lightly brush a small frying pan with a little of the remaining oil and heat until hot. Spoon in 3 tbsp batter, tilting the pan back and forth to coat the bottom. Cook over a moderate heat for 1-2 mins until lightly golden then flip over and cook for a further 1 min.
- Turn on to a wire rack lined with baking parchment and continue the process to make 12 pancakes in total, stacking each in between sheets of parchment.
- Sprinkle each pancake with a little cheese all over, and lay a slice of ham on top, if using slices. If you're using shredded ham, arrange it in a thin line, mixed with a little extra cheese. Roll up tightly and place side by side in the dish. Bake for about 15 mins until hot and melting. Serve immediately.
Top tips for making ham and cheese pancake rolls
Cut the pancakes in half and wrap them individually in greaseproof paper for a great snack on the move, or for summer picnics.
You can make a veggie-friendly version of these by replacing the ham with a thin layer of pesto, or some slices of oven roasted peppers from a jar.
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