As it’s pancake day, I want to share two recipes with you today for some inspiration. Sweet and savoury! So first up is this Ham & Mushroom Savoury Pancake to keep your tastebuds tantalised.
When cooking the pancakes, ensure, you have a good non-stick pan otherwise you will end up with scrambled eggs, as the batter sticks to the bottom, which makes flipping impossible. I have had many epic fails in the past and I have liked to blame it on the equipment ; ) Again, for damage limitation, make sure the pan is hot and swirl it all around the pan.
In this recipe, I chose to use half a gammon steak because I find that it’s less fatty and provides thicker strips of meat than bacon and pancetta. However, feel free to use bacon/pancetta or ham, as they all will work equally as well.
Then for the cheesy sauce, I used Boursin cheese. I think that a little bit of Boursin goes a long way and then of course I topped it up with some Quark. I regularly use this sauce as a base in many other recipes but have never had it with pancakes and it really does work so well.
Sadly, Matt has missed out on this one but I certainly will be whipping this one up again soon.
Let me know what you think & tag me on Instagram what your Ham & Mushroom Savoury Pancake turns out like. x
- For the Pancake
- 55g plain flour
- pinch salt
- 1 egg
- 140ml milk
- oil for frying
- For the filling
- 1 Gammon steak
- 50g Boursin Garlic & Herb
- 50g Quark
- 1 Garlic clove
- 1 Leek
- 4 Mushrooms
- 2 Handfuls spinach
- Black pepper to season
- Sift the flour and salt into a large bowl, add the egg and milk then, slowly pouring the liquid into the dry ingredients, whisk together until the batter is smooth. Set aside.
- Fry the gammon, leeks and mushrooms in a little oil until cooked. Add a garlic clove and fry for a further minute.
- Add the Boursin and the quark to the ham and vegetable mixture.
- Reduce the heat to a simmer for one minute until the sauce has melted and smooth. Season with black pepper.
- To make the pancakes, heat a 20cm frying pan until very hot, drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in the batter mix, enough to cover base of the pan and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan.
- Cook for around 30 seconds until the underside starts to bubble then flip.
- As soon as the pancake is turned scatter over some cheesy ham mixture.
- Once you’ve topped the pancake the underside will be done. Fold the pancake in half then slip it out of the pan onto a serving plate.
- Sprinkle with some grated parmesan to finish.