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Adam Gray's pancakes with ham and maple syrup recipe

13 ratings

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. See method

Serves 8
10 mins to prepare and 20 mins to cook
329 calories / serving

Ingredients

For the pancake batter

230g plain flour
50g caster sugar
½ tsp bicarbonate of soda
1 tbsp baking powder
530ml milk
2 eggs
50g butter, melted
½ tsp salt

For the ham and maple syrup

560g leftover roast ham
100ml maple syrup

Each serving contains

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

Method

Using a hand blender, combine all the pancake ingredients together with only 25g 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
Pass the mixture through a fine sieve and keep aside
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.
Cook the pancakes until golden brown on one side and then flip them over with a spatula to cook the other side
When golden brown on both sides, remove the pancakes from the frying pan and place onto plates.
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.