Pancakes with roast ham and maple syrup

servings8
30 minutes

Ingredients

Pancake batter

  • 230g of plain flour
  • 50g of caster sugar
  • 1/2 tsp bicarbonate of soda
  • 1 tbsp of baking powder
  • 530ml of milk
  • 2 eggs
  • 50g of butter, melted
  • 1/2 tsp salt

Ham and maple syrup

  • 560g of leftover roast ham
  • 100ml of maple syrup

Method

1
Using a hand blender, mix all the pancake ingredients together with only 25g of the melted butter
  • 230g of plain flour
  • 50g of caster sugar
  • 1/2 tsp bicarbonate of soda
  • 1 tbsp of baking powder
  • 530ml of milk
  • 2 eggs
  • 25g of butter, melted
  • 1/2 tsp salt
2
If you don't have a hand blender, simply combine the dry ingredients in a large bowl and the wet ingredients in a measuring jug. Slowly mix the wet ingredients into the dry until smooth
3
Pass the mixture through a fine sieve and set aside
4
Place a non-stick frying pan over a medium heat and add a little melted butter. Spoon the batter into the centre of the pan - so the mixture is approximately 1cm high and 5cm wide
  • 5g of butter, melted
5
Cook the pancake until golden brown on one side, then flip over to cook the other side
6
Once golden brown on both sides, remove the pancake from the frying pan and place onto a plate. Repeat the process to make more pancakes
  • 20g of butter, melted
7
Place some of the leftover ham on top of each pancake and drizzle with maple syrup. Serve immediately
  • 560g of leftover roast ham
  • 100ml of maple syrup