This is made possible by BBC Foods!
Ingredients
For the pancakes
- 150g/5½oz wholemeal plain flour
- 1 large free-range egg
- 375ml/13fl oz semi-skimmed milk
- 1 tbsp rapeseed oil
- salt
For the toppings
- 150g/5½oz light mature Cheddar, grated
- 400g/14oz sweetcorn, from a tin or frozen and defrosted
- 400g/14oz carrots, peeled and finely grated
- 400g/14oz courgette, finely grated
- 400g/14oz15g/½oz lean wafer thin ham, shredded
Method
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Measure the flour into a clean jam jar, make sure it is a decent size, the recommended size is large. Add the egg and milk and a pinch of salt then place the lid on and shake well.
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Heat a drizzle of oil in a frying pan over a medium heat, the frying pan has to be a decent size, recommended size medium, and swirl it around the pan.
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Pour a tenth of the batter into the pan and swirl it around.
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Cook for 60 seconds, then flip over and cook on the other side for another 15 seconds.
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Tip out onto a plate and repeat with the remaining oil and batter, wiping the pan out with kitchen paper between each one.
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Scatter whichever toppings you fancy over the top, then fold into quarters or roll up into a pinwheel and eat straight away.
