Adam Gray's pancakes with ham and maple syrup recipe

10 ratings Rate
  • Serves 8
  • 10 mins to prepare and 20 mins to cook
  • 329 calories / serving
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An unconventional but brilliant way to use up leftover roast ham, these pancakes are wonderfully simple to prepare and will be incredibly appealing to children. Pair with a hot drink for a splendid treat.

  1. Using a hand blender, combine all the pancake ingredients together with only 25g (1oz) of the melted butter. If you don't have a hand blender, simply mix the dry ingredients in a large bowl and the wet ingredients in a measuring jug. Slowly combine the wet ingredients into the dry until you are left with a smooth consistency. Ensure the mixture is lump-free before moving on to the next step
  2. Pass the mixture through a fine sieve and keep aside
  3. Place a non-stick frying pan over a moderate heat and add a little melted butter. Spoon the mixture into the middle of the pan so the mixture is approximately 1 cm high and 5 cm wide 
  4. Cook the pancakes until golden brown on one side and then flip them over with a spatula to cook the other side
  5. When golden brown on both sides, remove the pancakes from the frying pan and place onto plates.
  6. Lay some of the leftover ham on top of each pancake and drizzle with maple syrup.

See more Breakfast recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the pancake batter

  • 230g (7 1/2oz) plain flour
  • 50g (2oz) caster sugar
  • 1/2 tsp bicarbonate soda
  • 1 tbsp baking powder
  • 530ml (17fl oz) milk
  • 2 eggs
  • 50g butter, melted
  • 1/2 tsp salt
  • For the ham and maple syrup

  • 500g (1lb) leftover roast ham
  • 100ml (3 1/2fl oz) maple syrup
  • Energy 1385kj 329kcal 16%
  • Fat 10g 14%
  • Saturates 5g 26%
  • Sugars 18g 19%
  • Salt 3g 50%

of the reference intake
Carbohydrate 39.7g Protein 18.5g Fibre 1.2g


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