Pancakes with roast ham and maple syrup

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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

  • 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

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
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
7
Place some of the leftover ham on top of each pancake and drizzle with maple syrup. Serve immediately
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Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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