Tomato, pepper, mozzarella and ham pancake recipe

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 293 calories / serving
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Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency. Add teaspoons of the melted butter to a small frying pan and heat over a medium heat.

Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter. Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.

When ready to serve, lay the pancakes back in a dry, clean frying pan set over a low heat. Top with a mixture of the pepper, tomato, slices of mozzarella, strips of prosciutto and a little seasoning on one side of the pancake. Fold the uncovered half on top over the filling, then fold in half again into a quarter.

Transfer to serving plates and garnish with a sprig of basil leaves before serving.

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

  • Ingredients

  • For the pancakes

  • 100g plain flour
  • 1 large egg
  • 300ml 2% fat milk
  • 20g butter, melted
  • For the filling

  • 4 vine tomatoes, cored and diced
  • 50g prosciutto, cut into strips
  • 1 green pepper, de-seeded and finely diced
  • 100g mozzarella, drained and sliced into discs
  • salt
  • pepper
  • sprigs of basil leaves, to garnish
  • Energy 1230kj 293kcal 15%
  • Fat 5g 21%
  • Saturates 8g 40%
  • Sugars 7g 8%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 26.6g Protein 16g Fibre 2.9g

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