Cheese and Ham Pancakes
A perfect flavour combination with the addition of caramelised onions. Enjoyed with delicious crunchy chips...YUM!!
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.