Pancakes with roast ham and maple syrup

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

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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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