Join our mailing list
Sign up for 10% off your first order.
Crispy Pancakes
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
British
Author:
Emily Davenport
Servings
4 servings
Prep Time
20 minutes
Calories
341
Since the well-known brand of crispy pancakes launched in 1958, generations of children looked forward to them when they came home from school. Try these Crispy Pancakes for a retro dinner for friends and bring back the memories. For more nostalgic recipes take a look at the Retro Classics Cookbook.
Ingredients
- Grated mozzarella and cheese mix 110g (4oz)
- Reduced fat soft cheese 75g (3oz)
- Thick-cut roast ham 2 slices, finely chopped
- Snipped chives 2 tbsp
- Dijon mustard 1 tsp
- Salt and freshly ground black pepper
- Plain flour 110g (4oz)
- Eggs 3
-
Milk 125ml (4½fl oz)
- Olive oil spray for frying
- Panko breadcrumbs 25g (1oz)
-
Paprika ¼ tsp
- Salad to serve (optional)
Directions
Preheat the oven to 200°C/180°fan/ Gas 6. Line a baking tray with baking paper.
In a bowl mix together the grated cheese, soft cheese, ham, chives, mustard and some black pepper.
Sift the flour into another bowl and crack in two eggs. Whisk together, then gradually whisk in the milk to make a smooth thick batter.Heat a frying pan and spray with a little oil. Pour in a quarter of the batter and swirl the pan to make a 16-18cm (approx. 7in) pancake. Cook for 1-2 minutes on each side until just cooked. Remove the pancake and repeat with the remaining batter.- Lay the pancakes on a board and divide the cheese mixture between them. Brush a little beaten egg around the edge of half of each pancake and fold over. Transfer to the baking tray and brush both sides with egg. Mix together the breadcrumbs and paprika and dust over the pancakes. Spray with a little oil.
- Bake for 20 minutes until crisp and golden. Serve immediately, with salad if you like.
Nutrition
Calories 341, Fat 16 grams, Saturated Fat 7 grams
