Cos nothin’ beats a hearty pancake or five in yo’ belly
110g plain flour
pinch of salt
2 large eggs
275ml semi skimmed milk
2 tbsp butter (50g melted, and a little extra for pan!)
15g plain flour
1/4 tsp Dijon mustard (optional)
30g gruyere cheese, grated
30g mature cheddar, grated
20g grated Parmesan
1 pack of Fire & Smoke ham torn into strips
Sieve the flour into large mixing bowl. Then make a well in the centre of the flour.
Break them eggs into a little ol’ bowl and whisk. Slowly pour into the well of flour and, using one of your (clean) hands or a fork, gradually combine into the flour.
Then, add small quantities of the milk at a time until it’s all darn gone.
Whisk the ingredients again until the batter is smooth, just like thin cream.
Add the 2 tbsp of melted butter to the mix, whisk, then leave to rest for about 20 minutes.
Now, take your best non-stick frying pan, about 8inches or 20cm in diameter. Add a little butter to the pan and allow it to lightly grease the entire surface.
Pop the pan onto a high flame. Heat the pan up, then turn down to a medium flame.
Add 2 or 3 tbsp of your pancake mix, grab the pan handle, tip around to evenly coat the surface with a thin layer of batter.
Cook to golden, you can look under the pancake using a palette knife, but each side should only take a minute…
Then flip the pancake over with your palette knife, cook for another minute then slide off the pan onto a warmed plate.
Instructions for filling
Preheat the oven to 200c/400F/Gas 6. Line a baking sheet with baking parchment.
Melt the butter in a saucepan, remove from the heat and stir in the flour to make a roux. Stir or whisk in the milk, a little at a time, then return the pan to a medium heat and cook, whisking constantly, for approximately 5 minutes, until the sauce is thick n’ smooth.
Remove from the heat and stir in the mustard (if using) along with the gruyere, cheddar and 2 tbsp of parmesan. The sauce should be pretty thick. Season to taste with pepper n’salt.
Lay the four pancakes out on a clean, flat surface and spoon 1/4 of the sauce in a line down the centre of each pancake.
Scatter the ham over the sauce then roll up each pancake to make a fat cigar shape. Carefully transfer the filled pancakes to the prepared baking sheet, placing them seam side down on the baking sheet.
Scatter the remaining parmesan over the top of the pancakes n’ bake for 15 minutes, until they’re crisp n’ brown on the edges and base. Transfer to plates using a fish slice and cool slightly before serving.
Eat n’ repeat, until yo’belly just can’t take no more.