Pancakes with roast ham and maple syrup
by Adam Gray
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Fluffy pancakes make an ideal lazy, yet indulgent, breakfast. Adam Gray's pancake recipe makes them even easier by topping them with leftover roast ham and a generous helping of sweet, sticky maple syrup. If you'd prefer the full American pancake experience, swap the ham for some crispy bacon instead.
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Ingredients
Metric
Imperial
Pancake batter
Ham and maple syrup
- 560g of leftover roast ham
- 100ml of maple syrup
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Method
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
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