If you're not a fan of sweet, these savoury pancakes make for a quick and tasty supper
For the pancake mix
2 tablespoons baking powder
pinch of salt
2 teaspoons sugar
4 large eggs
60g butter, melted and cooled
450g plain flour
For the filling
400g ham chunks
400g spinach leaves, roughly torn
50 g plain flour
1 teaspoon mustard
handful of cheese, grated (any cheese will do) plus extra for sprinkling
4 eggs, seperated
4 large pancakes
Pre heat your oven to 200˚C/180˚C fan-assisted/gas mark 6.
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.
Add the mustard, cheese and seasoning. Stir well and set aside.
Meanwhile whip the egg whites in a clean bowl until soft peaks
Add the ham, spinach and egg yolks to the cheese sauce mix. Stir through.
Carefully mix through a little egg white into the cheese sauce mix to loosen it. Fold through the rest of the egg whites.
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.
Spoon some more of the fill mixture around and top with a little more grated cheese. Bake in the oven for 20 mins.
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!