Cheese And Ham Pancakes Pikelets Recipes

HAM & CHEESE PANCAKES

Steps:

• Put the flour and ½ tsp salt in a bowl. Combine the eggs with the milk and oil, then gradually pour into the dry ingredients, whisking constantly until it's a smooth batter. Transfer to a large jug.
• Swirl a little oil around a large, non-stick pan over a gentle heat. Pour a quarter of the batter into the pan, tilting to coat the entire base. Cook for 1 min, flip over and cook for a further 30 secs. On one half of the pancake, add ¼ of the butter and sprinkle over ¼ of the ham and cheese. Grind over some black pepper and fold the pancake over the fillings. Fold in half again and transfer to a plate to serve. Repeat until you have four pancakes. Serve scattered with the chives.

CHEESE AND HAM PANCAKES (PIKELETS!)

Steps:

• Place flour, baking powder, salt and pepper in a bowl. Mix to combine.
• Make a well in the centre. Add egg and milk. Mix until flour is incorporated - small lumps is fine (see video / photo in post).
• Add cheese, ham and shallots. Stir through - it should have a soft dropping consistency.
• Heat a non stick pan over medium high heat (or medium if your stove is strong).
• If using extra ham for toppings: cook it in just 1 tsp butter until golden, then remove onto paper towels to drain.
• For the pancakes: Add about 2 tsp butter, swirl to melt.
• Place 1/4 cup batter in the pan (Note 4), then roughly spread into a 7cm / 3" circle. Repeat to fill the pan (I do 3 in a small pan, 4 in a large).
• Cook for 2 minutes until the underside is deep golden. Don't wait for bubbles like normal pancakes, they won't appear.
• Flip and cook the other side for 1 1/2 minutes. Remove onto a rack.
• Add a bit of extra butter and repeat with remaining batter.
• Serve with dollops of sour cream (virtually mandatory!), sprinkled with extra cooked ham and shallots, if desired.

PIKELETS (SCOTTISH PANCAKES)

Steps:

• Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
• Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the skillet between batches.

CHEESE AND CORN SAVOURY PIKELETS (GLUTEN-FREE)

Steps:

• Sift the flours, polenta, bicarbonate of soda and xanthan gum three times into a large bowl or mix well with a whisk to make sure they are well combined.
• Combine the egg, milk, parmesan, corn and zucchini if using) in a medium bowl. Pour into the dry ingredients and mix with a spoon until well combined.
• Stir in the melted butter and leave to rest for 10 minutes.
• Heat a large frying pan over low-medium heat for 2 minutes. Spray with oil then pour in 2 tablespoons of batter for each pikelet.
• Cook for 2-3 minutes until bubbles appear. Flip over and cook a further 2 minutes.

THE GREAT AUSTRALIAN PIKELETS

Steps:

• In a pouring jug, whisk together well the egg, sugar and half of the milk.
• Add the flour and mix thoroughly.
• Then add milk until the batter is the consistency of a thick cream.
• Beat until smooth.
• Pour about a soup spoon sized amount onto a preheated lightly greased frypan (You will need to start about medium high heat but after a few rounds you will need to drop it back to medium).
• Flip with a spatula when the top is all bubbly (should be a lovely golden colour), and cook the other side.
• Remove from pan and pile piklets up on a plate (cover with a paper towel so they don't go rubbery).
• Serve with jam, honey or maple syrup etc.
• Enjoy.

CHEESE & HAM PANCAKE ROLL-UPS

Steps:

• KIDS the writing in bold is for you ADULTS the rest is for you. FOR THE PANCAKES Tip in the flour, make a well, crack the eggs in dishes - whisk together. Tip the flour into a mixing bowl and make a well in the middle. Crack the eggs into separate dishes, remove any shell, and add to the flour. Tip in the butter, add a little milk and whisk until smooth.
• Whisk in the rest of the milk. Whisk in the rest of the milk, in a steady stream, until you have a smooth batter that is similar to the consistency of double cream. Now carefully pour the batter into a jug.
• Wipe the pan with oil and pour in the batter. Using kitchen paper, wipe the pan with a little oil. Place the pan on the stove and heat until hot. Remove from the heat and pour in enough batter to cover the base, swirling it around. Return to the heat for 3 mins until the underside is cooked.
• Now flip the pancake. Take the pan off the heat and, using a spatula, loosen the pancake. Flip the pancake in the air (or simply turn it over with the spatula) and cook the other side. When cooked, put the pancake to one side, then repeat the procedure to cook 7 more pancakes.
• FOR THE ROLL-UPS Butter a baking dish, then scatter ham and cheese over pancakes. Heat oven to 200C/180C fan/gas 6. Butter a large baking dish. Now lay a pancake in front of you and scatter over some ham, spinach and cheese (remembering to save 25g of the cheese).
• Roll up the pancakes and put them into the dish. Carefully roll up the pancakes and put them into the buttered dish. Repeat with all the pancakes.
• Make the topping. In a small bowl, mix together the crème fraîche with the remaining cheese and spring onions, if you like.
• Spread the topping, then sprinkle over the breadcrumbs. Spread the topping over the pancakes, sprinkle with breadcrumbs and bake for about 30 mins until bubbling and golden. Serve with a salad or veg.