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Brunch Pancakes

Recipe

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

Serves: 4 | Prep time: 20 mins | Cooking time:20 mins  

British | Breakfast

Ingredients

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

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. For the pancakes
  3. Put the flour and salt in a mixing bowl.
  4. Break the eggs and beat with the milk in a measuring jug.
  5. 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.
  6. Grease a 25cm frying pan with some oil and make 8 pancakes.
  7. Allow to cool.
  8. Divide the cream cheese between the pancakes, spread over the top, then place a slice of ham on each pancake.
  9. For the filling
  10. Scramble the eggs – crack the eggs in a mixing bowl and lightly beat together with the cream.
  11. Season with some salt and black pepper.
  12. In a medium saucepan add the butter and melt over a low light.
  13. Add the egg mixture and cook the eggs, always stirring with a wooden spoon until cooked and fluffy.
  14. Divide this between the pancakes; place in the middle, gently roll up and put on to a baking tray.
  15. Pop in the oven for 6 minutes to warm the pancakes through, then serve.