Hearty and delicious, these pancakes are a wonderfully filling option for mornings.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • British

    Brunch Pancakes

    Recipe Information

    Ingredients
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    For the pancakes

    100g The Pantry Plain Flour

    2 Large Eggs

    300ml Milk

    Pinch Salt

    10g Fresh Chives, chopped

    A little Solesta Sunflower Oil

    For the filling

    6 Large Eggs

    40ml Single Cream

    Black Pepper and Salt

    25g Butter

    200g Plain Soft Cheese

    8 slices Honey Roast Ham

    Method

    Pre-heat the oven to 180°C/350°F/Gas Mark 4.

    For the pancakes

    Put the flour and salt in a mixing bowl.

    Break the eggs and beat with the milk in a measuring jug.

    Make a well in the flour and slowly add the egg mixture, beating as you do until you have a smooth batter, then add the chopped chives and mix well.

    Grease a 25cm frying pan with some oil and make 8 pancakes.

    Allow to cool.

    Divide the cream cheese between the pancakes, spread over the top, then place a slice of ham on each pancake.

    For the filling

    Scramble the eggs – crack the eggs in a mixing bowl and lightly beat together with the cream.

    Season with some salt and black pepper.

    In a medium saucepan add the butter and melt over a low light.

    Add the egg mixture and cook the eggs, always stirring with a wooden spoon until cooked and fluffy.

    Divide this between the pancakes; place in the middle, gently roll up and put on to a baking tray.

    Pop in the oven for 6 minutes to warm the pancakes through, then serve.

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