Crispy Pancakes
Since the well-known brand of crispy pancakes launched in 1958, generations of children looked forward to them when they came home from school. Try these Crispy Pancakes for a retro dinner for friends and bring back the memories. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
Grated mozzarella and cheese mix 110g (4oz)
Reduced fat soft cheese 75g (3oz)
Thick-cut roast ham 2 slices, finely chopped
Snipped chives 2 tbsp
Dijon mustard 1 tsp
Salt and freshly ground black pepper
Plain flour 110g (4oz)
Eggs 3
Milk 125ml (41⁄2fl oz)
Olive oil spray for frying
Panko breadcrumbs 25g (1oz)
Paprika 1⁄4 tsp
Salad to serve (optional)
Instructions
1
Preheat the oven to 200°C/180°fan/ Gas 6. Line a baking tray with baking paper.
2
In a bowl mix together the grated cheese, soft cheese, ham, chives, mustard and some black pepper.
3
Sift the flour into another bowl and crack in two eggs. Whisk together, then gradually whisk in the milk to make a smooth thick batter.
4
Heat a frying pan and spray with a little oil. Pour in a quarter of the batter and swirl the pan to make a 16–18cm (approx. 7in) pancake. Cook for 1–2 minutes on each side until just cooked. Remove the pancake and repeat with the remaining batter.
5
Lay the pancakes on a board and divide the cheese mixture between them. Brush a little beaten egg around the edge of half of each pancake and fold over. Transfer to the baking tray and brush both sides with egg. Mix together the breadcrumbs and paprika and dust over the pancakes. Spray with a little oil.
6
Bake for 20 minutes until crisp and golden. Serve immediately, with salad if you like.
