Fridge Friend Recipes
Cheese and Ham Pancakes recipe
Savoury cheese and ham pancakes, a classic Pancake Day dinner using a simple batter filled with cheddar, ham and a creamy white sauce.
35 min · Easy · British Jump to method
Ingredients
- 125 g plain flour
- 2 eggs
- 300 ml milk
- 30 g butter
- 150 g mature cheddar cheese
- 150 g cooked ham
- 1 small onion
- 1 tsp Dijon mustard
- 1 pinch nutmeg
- 1 pinch salt
- to taste black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 414 kcal |
| Protein | 23.5 g |
| Carbohydrates | 24.8 g |
| Fat | 23.4 g |
| Saturated fat | 12.1 g |
| Fibre | 1.2 g |
| Sugar | 4.6 g |
| Sodium | 720 mg |
Why this works
A savoury, protein-rich dish that is quite energy-dense and higher in saturated fat and sodium, mainly from the cheese, ham and added salt.
Protein and calcium. Cheddar, eggs, milk and ham provide a good amount of protein, with cheddar and milk also contributing calcium for bone health.
B vitamins and iron. Eggs and ham contribute B vitamins such as B12 and some iron, which support energy metabolism and red blood cell formation.
Sodium and saturated fat. Mature cheddar, cooked ham and added salt make this dish relatively high in sodium and saturated fat, so portion size matters.
Method
- Make the pancake batter in 5 minutes by whisking the plain flour, eggs and milk with a pinch of salt until smooth, then rest for 10 minutes.
Aim for a batter that falls from the whisk in a smooth ribbon with no floury pockets; if it looks lumpy, keep whisking rather than adding extra milk straight away. Resting lets the flour hydrate, so the mixture should thicken very slightly before you start cooking.
- Heat a frying pan over medium heat for 2 minutes and melt a little butter, then cook 8 thin pancakes for 1 to 2 minutes on each side, keeping them warm for 8 minutes.
Let the first side set until the surface loses its wet sheen and the edges begin to look lightly golden before you flip. Use just enough butter to coat the pan, otherwise the pancakes can fry and turn greasy rather than pale and tender.
- Make the filling in 5 minutes by melting butter in a saucepan, stirring in the onion for 2 minutes, then adding the plain flour and cooking for 1 minute.
Keep the onion on a gentle heat so it softens without taking on colour, because any browning will darken the filling and sharpen the flavour. When you add the flour, stir until it looks like a sandy paste and there are no dry white patches.
- Pour in the milk gradually over 3 minutes, stirring until smooth and thick, then add the Dijon mustard, nutmeg, salt and black pepper.
Add the milk in a slow stream while stirring constantly, making each addition fully smooth before pouring in more to avoid lumps. If the sauce starts to catch at the base of the pan, lower the heat immediately and keep stirring.
- Stir in the chopped cooked ham and half the mature cheddar for 2 minutes, then remove from the heat.
Stir only until the cheese has just melted and the ham is evenly coated, so the filling stays thick rather than turning stringy or dry. Take it off the heat while it is still slightly looser than you want, as it will firm up as it cools.
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) for 5 minutes and spoon the filling into each pancake, roll them up and place them in a baking dish.
Place the filling slightly off-centre in each pancake and roll them tightly enough to hold their shape without bursting at the seams. Arrange them snugly in the dish so they support one another and do not unroll in the oven.
- Scatter over the remaining mature cheddar and bake for 10 minutes at 200°C (Fan 180°C, 392°F, Gas Mark 6) until hot and bubbling.
Bake until the cheese on top is fully melted and speckled golden at the edges, not just softened, for a better savoury crust. If the tops brown too quickly, cover loosely with foil so the centres can heat through without drying out.
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