March 03, 2014

Cheesey Ham and Sweet Potato Pancakes


Is everybody watching House of Cards? It appears the entire universe it watching it. I'm still on Season 4 of Breaking Bad and I REALLY want to finish that before getting hooked on something else. I'm also on Season 3 of The Walking Dead. Have you watched that? It's crazy good. Rick has gone off the deep end-absolute bat shit crazy. The poor guy is seeing dead people. I love Daryl by the way. Just thought I'd let you know that. IF HE DIES, I WILL DIE WITH HIM. 


Other things I'm watching: New Girl, Girls, Grey's Anatomy, Brooklyn Nine-Nine, any and every David Attenborough Documentary, Ross Kemp Extreme World, 8 out of 10 Cats Does Countdown and True Detective-Matthew McConaughey is stellar! A solid mix of drama, comedy and reality.

I've also started and stopped reading several books this week. NOTHING is grabbing me. Any suggestions for good books? 


Now you know the television programmes I'm watching, I can tell you about these pancakes. Perfect for lunch or a light dinner served with a big green salad.

What have we got in these pancakes? We have salt and pepper pancakes jam packed with grated sweet potato, onion, garlic, rosemary and shredded ham. The pancakes are filled and rolled and lovingly snuggled up in a oven proof dish, sprinkled with cheese and then baked until hot and bubbly. 

Once again, TO PANCAKES!

Did you see these Peanut Butter Chocolate Chip Pancakes from last week?

Enjoy,

Holly, x


Savoury pancake ingredients: flour, eggs, salt, pepper and milk. Shredded ham, sweet potato, onion, garlic, English mustard, crème fraîche, grated mature cheddar and rosemary for the pancake filling. 

Not photographed: parmesan cheese and spring onions. My bad.


Begin with the pancake batter. Sieve the flour into a bowl and stir in the salt and freshly ground black pepper. 


Make a well in the centre and whisk in the eggs. Slowly incorporate the milk until the batter is smooth and the consistency of pouring cream. 

Set the batter aside and allow to rest for 30 minutes.


As the pancake batter is resting, get on with the filling. Thinly slice the onion, coarsely grate the sweet potato, crush the garlic and finely chop the rosemary. Heat a little oil in a fry pan and cook the vegetables for 10 minutes, stirring regularly. 


Once cooked, pour into a bowl and add the finely grated parmesan cheese, thinly sliced spring onion, English mustard, crème fraîche and shredded ham. 


Stir really well until everything is incorporated. Set aside until ready to use or refrigerate until needed. This mix could be made 1-2 days ahead.  


Heat a 12 inch frying pan over a medium heat and brush with a little oil. Add a small ladle of the pancake batter and swirl the pan around to evenly coat the pan. 

Cook until just set, using a spatula flip the pancake over and cook for another 30 seconds. Slide onto a plate and continue with the remaining batter. 

Make sure not to add too much pancake batter to the pan, if you do the pancakes will be too thick to roll and rubbery. 


Totally in the zone with these pancakes!


Pancakes and filling about to be rolled. Liberally butter one large or two small shallow oven proof dishes. 


Divide the filling evenly among the 12 pancakes.


If you have any scraps of cheese lying around the fridge add them to the pancakes at this stage before rolling. 


Neatly roll the pancakes and lay in the oven proof dish, sprinkle with the grated mature cheddar cheese.

Bake at 200C for 20-25 minutes or until hot and bubbly. 

Recipe, Serves 6

Salt and Pepper Pancake Batter, makes 12 pancakes

250g Plain Flour
1/2 Teaspoon Salt
1 Teaspoon Fresh Cracked Black Pepper
2 Eggs
550-600ml Milk
Oil for frying 

Sieve the flour into a bowl and stir in the salt and pepper. 
Make a well in the centre and whisk in the eggs.
Slowly incorporate the milk until the batter is smooth-it should be the consistency of pouring cream.
Set aside and allow to rest for 30 minutes. 
Now is a good time to prepare your pancake filling. 
Heat a 12 inch frying pan, dip a pastry brush into a little oil and brush over the base of the pan. 
Add a small ladle of the batter to the pan and swirl the pan around to thinly and evenly coat the base of the frying pan.
Once set, loosen the pancake with a spatula and flip over.
Cook for another 30 seconds and then slip onto a plate.
Repeat with the rest of the pancake batter. 
Pancakes can be frozen at this stage, layered between sheets of parchment paper and wrapped liberally with clingfilm for up to 3 months. 

Pancake Filling

1 Medium Onion
2 Garlic Cloves
1 Sprig Fresh Rosemary
1 Medium Sweet Potato, approx 400-500g
400g Shredded Ham**
50g Parmesan
1 Teaspoon English Mustard
4 Tablespoons Crème Fraîche
1-2 Spring Onions
75g Grated Mature Cheddar
Butter, for greasing
Olive oil for cooking
Left over cheese, optional

Thinly slice the onion, coarsely grate the sweet potato, crush the garlic and finely chop the rosemary. 
Heat a frying pan and add a little olive oil-fry the onion for 2-3 minutes until slightly softened.
Add in the grated sweet potato, the crushed garlic, the chopped rosemary and a pinch of salt and pepper. 
Cook over a medium heat, stirring regularly for 5-7 minutes or until the sweet potato is cooked. 
Remove from the heat and pour into a bowl.
Finely grate the parmesan and thinly slice the spring onion.
Add the parmesan, spring onion, shredded ham, English mustard, crème fraîche and stir really well-taste for salt and pepper. 
Use now or refrigerate until ready to use. 

Pancake Assembly

1 Quantity Salt and Pepper Pancakes or 12 Thin Shop Bought Pancakes
1 Quantity Pancake Filling 

Preheat an oven to 200C.
Liberally butter one large or two small shallow oven proof dishes.
Divide the pancake filling evenly between the 12 pancakes, roll up and place in the oven proof dish.
If you have any scraps of cheese lying around in the fridge add it to pancakes now before rolling up. 
Repeat with the rest of the pancakes and filling.
Sprinkle with the grated mature cheddar and bake for 20-25 minutes or until hot and bubbly. 

**For the ham it can either be home shredded or shop bought. The night before I needed the ham I boiled it, covered in water, for two hours. 

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