Ham and Spring Onion Pancakes by Gabriel Gaté
Ham and Spring Onion Pancakes
Recipe provided by Gabriel Gaté
Makes about 12 pancakes.
- 150g plain flour
- 100g self-raising flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground paprika
- a pinch of chilli powder
- freshly ground black pepper
- 3 cups (750ml) milk
- 2 eggs
- 6 spring onions (finely sliced)
- 200g ham (shredded)
- 1 tablespoon butter or margarine
- 1/2 tablespoon vegetable oil
Place flours, salt, paprika, chilli and a little pepper in a bowl. Make a well in the centre. Pour in 1 cup milk and add eggs. Whisk together milk and eggs, gradually incorporating flour mixture. Slowly whisk in remaining milk to form a smooth batter (there may be some milk left over).
Refrigerate batter for 20 minutes, then strain.
Add onions and ham to pancake batter. Heat butter and oil in a medium nonstick frying pan over medium heat. When butter mixture turns golden, whisk into batter. Return pan to medium heat and pour in enough batter to thinly cover base. When the top of pancake starts to set, turn and cook the other side. If pancake sticks, add a little extra butter to pan.
When pancake is cooked, transfer to a plate.
Repeat with remaining batter.