There’s nothing more irresistible than a stack of freshly cooked pancakes. Maybe its the novelty of it being a “weekend” breakfast, or maybe its the excuse to overindulge in maple syrup – who knows?
Some of you probably know that my favourite pancakes are Bill Granger’s ricotta hotcakes. Truth be told, I’ve not made any other types of pancakes since I discovered those little morsels of goodness… (I don’t make pancakes very often – I’m usually too hungry and therefore lack the patience to make them). But since Pancake Tuesday was coming up, I figured that it was time to try something new.
Whilst I’ve got a massive sweet tooth, I do still love a good savoury dish. So I thought to myself “I should try to make a savoury pancake”. And so I did.
I adapted Bill Granger’s (yes Bill again) buttermilk pancake recipe to make these – I left out the sugar, and added some salt and pepper in its place. I also separated the egg whites and yolks, and beat the whites separately before folding them into the pancake mixture. This is because I have found that this results in a lighter, fluffier pancake.
I served the pancakes with some honey roasted ham and gouda cheese, and topped the pancake stack with some salad leaves and a drizzle of truffle infused oil. And you know what, it was a brilliant combination. A refreshing change from sweet pancakes, especially if you’re not a fan of sweet breakfast/brunch dishes. Definitely something I will be making again. 🙂 I might even experiment with adding the ham and cheese into the actual pancake batter…
Do try this if you’re in the mood for something a little different!
Happy Pancake Day, everyone!
Ham & cheese pancake stack
Adapted from a recipe in Bill’s Food
For the pancakes:
- 2 cups plain flour
- 3 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cups buttermilk*
- 50g butter, melted
- 2 eggs, separated
- Cheese of your choice
- Salad leaves (optional)
- Truffle infused oil (optional)
1. Place the flour, baking powder, baking powder, salt and pepper in a mixing bowl. Mix well.
2. Add the egg yolks, melted butter and buttermilk to the flour mixture, and mix until just combined. Don’t worry if there are still some lumps in the mixture – don’t be tempted to overmix as it will result in a dense and stodgy pancake.
3. Whip the egg whites (in a stand mixer or with a handheld whisk) until they form soft peaks.
4. Fold the egg whites into the pancake batter mixture, until just combined.
5. Spoon 1/2 cup of batter into a oiled non-stick pan over medium high heat. Flip the pancake when bubbles start to appear on the surface of the pancake, and when the edges are starting to dry out. Once flipped, cook for a further minute. Remove and keep warm.
6. Repeat with remaining pancake batter, until all the batter is used up.
7. Serve with ham, cheese, salad leaves and a drizzle of truffle infused oil.
*No buttermilk? Make your own – add 1 tablespoon lemon juice to 1 cup milk. Leave to stand for 5 minutes. Voila, homemade buttermilk!