Next week we see the start of Lent which means on Tuesday it is Mardi Gras or as it is better known, Pancake Tuesday. I remember as a child eating savoury pancakes for the main course and then pancakes with sugar and lemon juice as a dessert. One of the best types of savoury pancakes are either with a seafood filling or with ham and cheese. Here’s a recipe for the latter which is terrific when washed down with a bottle of Macon Peronne!
Ingredients
200g plain flour
2 large eggs, beaten
500ml milk
oil, for frying
130g ham, cut into small chunks
150g strong cheddar cheese, grated
Method
Whisk together the flour, eggs and milk with a big pinch of salt in a large bowl to make the pancake batter. Heat a 20cm frying pan so it’s very hot then add a shot of oil (not olive oil but something with little taste such as vegetable oil). Swirl the pan so the oil covers the base evenly then ladle a spoonful of the pancake mixture into the pan and tip the pan so the mixture settles in an even layer. Cook for 30 seconds, then flip the pancake and scatter it with some cheese and ham, and cook until the cheese is melting. Pour a glass of Macon Peronne and enjoy!!