Every time we make pancakes I say the same thing: we don’t make pancakes enough! They are simple and quick to make and so versatile when it comes to fillings or toppings. On those rare occasions we actually get crêpeing, I tend to veer towards the sweet side more often than not. This time it was the turn of savoury.

Cheese and ham are a classic pairing and a favourite in our house. We often add a smear of sweet hot chilli jam when making cheese and ham on toast, so I was confident the same combination would work in a pancake. For the Madame version, we simply added an egg! (I’ve provided recipes for both versions, below).

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To make the pancakes, you can use your standard crêpe recipe – we’re looking for thin French-style pancakes here, not the thick and fluffy kind. I tend to refer to Delia for this. Alternatively, use the Asda Mix-o-meter which helpfully scales the batter recipe up or down for you depending on how many pancakes you want to make.

I’d suggest making all the pancakes first, so you can find your rhythm and get your cooking time and flipping technique down pat.

 

Recipe: Pancakes Cheese, Ham & Chilli Jam

Ingredients (per pancake)
1 crêpe
1 slice good quality ham
1-2 teaspoons chilli jam
Approximately 2 tablespoons grated cheddar cheese

Note: I recommend two pancakes per person.

Method

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  • Spread the chilli jam onto one side of the ham.

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  • Place the crêpe into a flat-bottomed frying pan on low to medium heat. Put the ham on top – chilli jam side up – and sprinkle the cheese over it.
  • Fold the pancake in half and cook on one side for a minute or two before turning over to heat the other side. This shouldn’t need long as you’re just heating through and melting the cheese.
  • Serve hot.

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Recipe: Pancakes Cheese, Ham & Chilli Jam, Madame!

Ingredients (per pancake)
1 crêpe
1 slice good quality ham
1-2 teaspoons chilli jam
Approximately 2 tablespoons grated cheddar cheese
1 egg

Note: I recommend two pancakes per person.

Method

  • Turn your grill on to medium-high heat.
  • Spread the chilli jam onto one side of the ham.

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  • Place the crêpe into an oven-proof pan. Put the ham on top – chilli jam side up – and sprinkle the cheese over it.

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  • Carefully break the egg into the centre of the pancake and fold the sides in to form a square. The egg yolk should be uncovered, in the centre (nudge with your finger if necessary).
  • Place the pan under the grill for a few minutes until the egg white is cooked.
  • Serve hot.

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This is a paid post for ASDA. Kavey Eats has been paid for developing and sharing this recipe.

Feb 112013
 

Ice cream ain’t just for summer. Puppy dogs and panettone ain’t just for Christmas. And pancakes ain’t just for Shrove Tuesday!

In the United States, pancakes are enjoyed more often; a thick stack of fluffy discs served with maple syrup, butter and crispy bacon is a common breakfast both at home and the diner. In France, savoury galettes and sweet crêpes are a popular street food and Brittany seems to have almost as many crêperies as it does residents! In Holland (and elsewhere in Europe), thicker pannekoeken are served with both savoury and sweet toppings; enormous, hearty and filling. The smaller poffertjes we enjoyed in Amsterdam last year remind me a little of Scottish drop scones. During our recent Japan trip, we discovered just a few of the many variations of okonomiyaki, savoury pancakes made from a mix of batter and other ingredients, and often cooked and served on a teppan (hot plate) at the table. Southern Indian dosa, made from a fermented rice or lentil batter, are eaten with almost every meal. Likewise, the slightly sour and spongy Ethiopian injera are a regional staple. In China, steamed pancakes are wrapped around meat or vegetable fillings. Who can resist Russian blini with sour cream and caviar or smoked fish?

But here in England, with the exception of Crêpes Suzette, seen only rarely on retro restaurant menus, and the occasional crêperie, which always seems a little out of place once transplanted across the Channel, pancakes are often relegated to a once-a-year slot.

Shrove Tuesday, also known as Fat Tuesday (which I rather prefer!) is the day before Ash Wednesday – the first day of Lent. Traditionally, Christians observed a strict fast for the 40 days of lent, and rich foods such as meat, eggs, milk and sugar were certainly excluded. Perishable goods had to be used up beforehand. The majority of the population most likely didn’t have meat often enough to keep any in store, but would not have wanted to waste milk and eggs. Shrove Tuesday therefore came to be associated with pancakes.

These days, most Christians who continue to observe Lent tend to give up one or two favourite items rather than follow a severe fast, but pancake day has become such a cultural tradition that it’s commonly observed by Christians and non-Christians alike.

I’m across the pond this week, so I’ll do my best to enjoy a steaming stack of thick, buttermilk beauties on Pancake day.

Here are my picks of ways to enjoy pancakes today, this week, this month and anytime throughout the year!

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