This was a firm family favourite when Miss H was little. It’s a perfect quick breakfast, lunch or supper but somehow fell off our repertoire when I went gluten free and plant based. I picked up a pot of M&S fresh pesto from the food waste charity I support in Stamford this week and thought I know just the thing to make with this. If you still eat ham then fill these delicious pesto pancakes with thin slices and then roll or fold them up, or add a plant based alternative
Makes 4 to 6 pancakes depending on how thick your batter is and how large your frying pan!
- 130g pot fresh pesto
- 2 large eggs
- 130g gluten free flour
- 100-150 ml Oat (or other milk)
- Rapeseed oil for frying
- 1-2 large thin slices vegan ham (Quorn do a good one!)
- Weight the flour into a jug and break in the eggs mixing well to combine.
- Once you have a sticky dough add the pesto and stir until smooth.
- Now start to add the milk a little at a time. You probably won’t need all the milk so stop when you have a pouring batter. Once you have a consistency you desire the pesto pancake is ready to cook.
- Heat a heavy based frying pan or a crepe pan and add a spot of oil.
- Turn the heat under the frying pan down to medium.
- Ladle in your batter swirling instantly to gain a paper-thin crepe.
- Once the top becomes dry and the edges lift away, turn it over with a thin spatula to cook the other side. They’ll take a couple of minutes in total. Don’t leave them or they’ll burn.
- We like to serve them immediately so everyone is eating while I’m cooking and then someone else takes over while I eat so it’s a family friendly fest!. If that’s not for you then cook them all at once layering the pancakes between pieces of baking parchment or greaseproof paper as you go, and when you have finished making them all set them on the table. Allow each person to lay a slice of ham on each one and roll up or fold into triangles - or however you like!