Pancakes aren’t just good with lemon and sugar- this savoury version is just as tasty.
|100g (4oz) plain flour|
|1 egg, beaten|
|300ml (½ pt) milk|
|Oil for frying|
|200g (8oz) rashers OR chopped or diced ham|
|2 x 400g (14oz) cans spinach|
|100g (4oz) cheese, grated|
Make the batter by sifting the flour and salt into a bowl. Make a well in the centre of the mixture and pour the egg and half the milk into it. Gently draw the flour from around the sides into the centre, to make a smooth batter. Add the rest of the milk and then whisk the batter to get rid of any lumps. Put the bacon in a frying pan with some oil and fry. (If using ham, omit this part.) Then, drain the spinach in a sieve and press down on it to release excess liquid. Remove the bacon from the pan and set aside. Into the same pan pour some batter to make the first pancake. When it has set on one side, flip the pancake to cook it on the other side. Add a quarter of the bacon (or ham, if using), spinach and grated cheese to the centre of the pancake then fold it over. Cook for a minute or so until the cheese has melted. Repeat until you have made four pancakes.