Savoury Pancake Inspiration

Capture

Method


Ingredients

Serves 6 — makes 12 approx

For the pancake:

6oz (170g) plain white flour, preferably unbleached

A good pinch of salt

2 large eggs and 1 or 2 egg yolks, preferably free range

Pint (450ml) milk, or for very crisp, light delicate pancakes, milk and water mixed

3-4 dstsp melted butter

 

For the filling:

Ballymaloe Original Relish

Bacon

Cheddar

Sausage

 

Sieve the flour and salt into a bowl, make a well in the centre and drop in the lightly beaten eggs. With a whisk or wooden spoon, starting in the centre, mix the egg and gradually bring in the flour. Add the liquid slowly and beat until the batter is covered with bubbles. (Optional: Stir a few tablespoons of freshly chopped herbs into the batter.)

Let the batter stand in a cold place if you have time. Just before you cook the pancakes stir in 3-4 dessertspoons melted butter. This will make all the difference to the flavour and texture of the pancakes and will make it possible to cook them without greasing the pan each time.

Heat a non-stick pan over a high heat, pour in a small ladleful of batter or just enough to film the base of the pan. The batter should cook immediately, loosen around the edges with a rubber slice, flip over and cook for a few seconds on the other side.

Slide onto a plate, place your freshly cooked sausage and bacon on the pancake. Gently sprinkle the grated cheese over the whole pancake and for the final touch spread Ballymaloe Original Relish. Fold over the pancake and serve with a smile. Enjoy!

 

 

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