Categories: Breakfast

Ingredients

• 1 cup plain flour (all purpose flour)
• 2 tsp baking powder
• Pinch of salt and pepper
• 1 egg
• 3/4 cup + 2 tbsp milk
• 1 1/4 cups grated cheddar cheese
• 1 1/4 cups chopped ham
• 1 1/2 cups shallots / scallions , finely sliced (about 4 stalks)
• Cooking:
• 2 - 3 tbsp butter
• Toppings (optional):
• Sour cream
• Extra chopped shallots
• Extra chopped ham , cooked

Directions

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

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