Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, ham and mushroom baked pancake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Ham and mushroom baked pancake is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Ham and mushroom baked pancake is something which I’ve loved my whole life.
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To get started with this recipe, we must first prepare a few components. You can cook ham and mushroom baked pancake using 23 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Ham and mushroom baked pancake:
- Take For the pancake:
- Make ready 300 g flour
- Prepare 3 eggs
- Get 500 ml milk
- Take pinch salt
- Get half tsp of carbonate of soda
- Get oil for frying
- Prepare For the filling:
- Take 1 small onion finely chopped
- Take 150 g sliced mushrooms
- Get 250 g ham (I used smoked ham) cut into small pieces
- Prepare 1 level tbsp of flour
- Take 2 cloves garlic
- Prepare 150-200 ml milk
- Take 2 tbsp oil
- Prepare to taste salt, pepper
- Make ready For the cheese sauce:
- Prepare 30 g butter
- Get 30 g plain flour
- Prepare 300 ml semi-skimmed milk
- Prepare 100 g mature Cheddar cheese, grated
- Get 1 tsp mustard
- Get pinch salt
Place the pancakes, with the seam-sides down, in a lightly oiled, shallow ovenproof dish. Pack your pancakes with spinach and mushrooms. This is a delicious way to make pancakes into a wonderfully moreish meal. While the pancake is still in the pan, spread half the crème fraîche over one side (if using), scatter over half of the mushroom and spinach mixture, and sprinkle with parsley.
Instructions to make Ham and mushroom baked pancake:
- First we make the pancakes, mix flour, pinch of salt, carbonate soda and the eggs and gradually add milk stir all the time. In a non-stick frying pan add 1 tsp of oil for each pancakes. You will have approximately 16 pancakes. My ladle is a small size of 89ml (3oz) and frying pan is 24 cm (9.5") circumference.
- For the filling:
- Fry chopped onions in oil until golden, add slices mushrooms,and ham continue stir-fry gently for about 5 minutes. Add crushed garlic, salt and pepper, sprinkle with flour and gradually add the milk cook gently until resembles creamy consistency. take it off the heat and fill your pancakes with approx 1 tbsp of the filling, roll them up and place them neatly in a deep previously oiled baking tray.
- For the Cheese sauce: Melt the butter in a medium saucepan over a medium heat. Stir in the flour for 1 minute to make a paste. Gradually add the milk, stirring as you go and ensuring it is fully incorporated. Keep adding more milk until the mixture is smooth, and there are no lumps. Cook for another minute or so, stirring occasionally. Add a spoonful of mustard and the grated cheese, stir until it’s melted. Add salt and pepper then pour sauce over your pancakes.
- Bake in a preheated oven on 200 c for 15-20 minutes.
In baking dish layer the cooked mushrooms, barely-cooked broccoli, diced ham, and grated cheese. (I save a little cheese to sprinkle on right before it goes in the oven.) Season with fresh-ground black pepper and Spike Seasoning (or your favorite seasoning blend to use on eggs). Beat the eggs until. · This savoury pancake recipe sees ham, mushrooms and spinach cooked with crêpes in a cheese sauce and baked until golden and bubbling. Delia's Baked Sugar-glazed Whole Gammon recipe. This is an alternative way of serving gammon and I like it served with English Cumberland Sauce (see. Savory Dutch baby pancake recipe makes a cross between an eggy pancake and Yorkshire pudding with a serious amount of ham and cheese baked in.
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