Taste Buds magazine logo
Ham & spinach souffle pancakes

Ham & spinach souffle pancakes

If you're not a fan of sweet, these savoury pancakes make for a quick and tasty supper

Ingredients

For the pancake mix

  • 2 tablespoons baking powder
  • pinch of salt
  • 2 teaspoons sugar
  • 4 large eggs
  • 60g butter, melted and cooled
  • 600ml milk
  • 450g plain flour

For the filling

  • 400g ham chunks
  • 400g spinach leaves, roughly torn
  • 50g butter
  • 50 g plain flour
  • 300ml milk
  • 1 teaspoon mustard
  • handful of cheese, grated (any cheese will do) plus extra for sprinkling
  • 4 eggs, seperated 
  • 4 large pancakes

Method

  1. Pre heat your oven to 200˚C/180˚C fan-assisted/gas mark 6.
  2. To make the pancake mixture, mix all the ingredients by hand and allow to rest for 20mins. If you want big fluffy pancakes, separate the eggs and whip the whites until soft peaks. Fold through at the end. use straight away.Melt the butter in a saucepan and add the flour. Stir to make a roux, add the milk and whisk until you have a smooth paste.
  3. Add the mustard, cheese and seasoning. Stir well and set aside.
  4. Meanwhile whip the egg whites in a clean bowl until soft peaks
  5. Add the ham, spinach and egg yolks to the cheese sauce mix. Stir through.
  6. Carefully mix through a little egg white into the cheese sauce mix to loosen it. Fold through the rest of the egg whites.
  7. Lay your pancakes on a work surface and fill with some of the mixture. Roll up and put into a greased ovenproof dish. make sure the folded seam is facing down.
  8. Spoon some more of the fill mixture around and top with a little more grated cheese. Bake in the oven for 20 mins.
  9. Serve immediately.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer