I found this cheese and ham pancakes recipe on the Tesco Real Food website when searching for a final savoury pancake recipe in preparation for Pancake Day (Shrove Tuesday). Cheese and ham is such a popular combination for a sandwich, that it makes perfect sense to enjoy it in savoury pancakes. The addition of caramelised onions just adds to the delicious flavour combination!
The fact that they're served with chips just made it even more appealing to me...I LOVE chips!! However, rather than using frozen chips, I decided to make our chunky oven chips.
The end result is delicious savoury pancakes - the filling is full of flavour and the crepe pancakes have some crispy edges, along with delicious crunchy chips, there's just one word...YUM!! Enjoy with some fresh salad on the side too.
Tips
- Servings/chips - the recipe makes 4 pancakes. This serves 2 for dinner and 4 for lunch. If enjoying for dinner, half the quantity of chips.
- Cheese – I use 100g extra mature cheddar and 50g red leicester. You can use any type of cheddar you fancy!
- This cheese and ham pancakes recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
- ham and cheese dutch baby pancake
- sweetcorn, feta and spring onion pancakes
- creamy chicken and mushroom crispy pancakes
- pork dishes
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Ingredients
- 800g frozen straight cut chips or make your own chunky oven chips (see Tips)
- 2 tbsp vegetable oil
- 2 onions, finely sliced
- 50g plain flour
- 1 egg, lightly beaten
- 150ml semi-skimmed milk
- 125g cooked ham, torn
- 150g cheddar cheese, coarsely grated (see Tips)
- 10g flat leaf parsley, finely chopped
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Instructions
- Preheat the oven to 220C/200C fan/gas mark 7. Tip the chips onto a large baking tray and bake for 18 to 20 minutes, turning halfway through, until golden. Or, make your own chunky oven chips.
- Meanwhile, heat 1 tbsp oil in a small saucepan over a medium to low heat. Add the onions and fry for 15 to 20 minutes, 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 non-stick frying pan over a medium heat and wipe with oiled kitchen paper. Pour approximately 3 tbsp of the batter into the pan, tilting it to coat the pan evenly. Cook for 1 minute, flip and cook for a further 30 seconds until golden. Sprinkle the softened onion, ham, cheese and parsley (saving a little parsley to garnish) over one side of the crepe and fold over the pancake. Cook for 1 minute 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 reserved parsley.
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Cheese and Ham Pancakes
Ingredients
- 800g frozen straight cut chips or make your own chunky oven chips (see Notes)
- 2 tbsp vegetable oil
- 2 onions finely sliced
- 50g g plain flour
- 1 egg lightly beaten
- 150ml semi-skimmed milk
- 125g cooked ham torn
- 150g cheddar cheese coarsely grated (see Notes)
- 10g flat leaf parsley finely chopped
Instructions
- Preheat the oven to 220C/200C fan/gas mark 7. Tip the chips onto a large baking tray and bake for 18 to 20 minutes, turning halfway through, until golden. Or, make your own chunky oven chips.
- Meanwhile, heat 1 tbsp oil in a small saucepan over a medium to low heat. Add the onions and fry for 15 to 20 minutes, 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 non-stick frying pan over a medium heat and wipe with oiled kitchen paper. Pour approximately 3 tbsp of the batter into the pan, tilting it to coat the pan evenly. Cook for 1 minute, flip and cook for a further 30 seconds until golden. Sprinkle the softened onion, ham, cheese and parsley (saving a little parsley to garnish) over one side of the crepe and fold over the pancake. Cook for 1 minute 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 reserved parsley.
Notes
- Servings/chips - the recipe makes 4 pancakes. This serves 2 for dinner and 4 for lunch. If enjoying for dinner, half the quantity of chips.
- Cheese – I use 100g extra mature cheddar and 50g red leicester. You can use any type of cheddar you fancy!
- This cheese and ham pancakes recipe is easily adapted if you’re cooking for less or more people.
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