Try this savoury pancake traybake for an alternative Pancake Tuesday. Pancakes are loaded with ham, leeks and cheddar then covered in a cheat’s white sauce, before baking until golden and bubbling. To save time you can use a packet of shop bought pancakes. For a vegetarian version, simply swap the ham for sliced roast peppers.
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
egg 3 (beaten)
milk 300 ml
leek 1 (sliced)
sliced ham 125 g
grated cheddar cheese 120 g
cottage cheese 300 g
Greek yoghurt 150 g
Dijon mustard 2 tsp
plain flour 100 g
vegetable oil 1 tbsp
Method
Make the pancakes (or use shop-bought pancakes)
You will make 6 pancakes. You can also use a packet of shop-bought pancakes if you prefer! In a bowl whisk together the flour, 2 of the eggs, milk and vegetable oil with a pinch of salt until you have a smooth batter. Set aside for 30 minutes if you have time (this helps the gluten in the flour to relax and avoids tough pancakes).
When you’re ready to cook the pancakes, heat a dash of oil in a medium frying pan on a medium-high heat. When the pan is hot pour a few tablespoons of the pancake batter into the pan and cook until each pancake is golden on both sides.
Preheat the oven & prep the leeks
Preheat the oven to 200°C/180°C fan. Thinly slice the leeks then pop them in a bowl and pour over boiling water until covered. Set aside until later.
Make the cheat's white sauce
Mix together the remaining egg, cottage cheese and Greek yoghurt and season well with salt and pepper.
Fill the pancakes
Drain the leeks. Grate the cheddar if not already grated. Spread each pancake with a little mustard. Top with a slice of ham, some leeks and a scattering of cheddar. Keep back some cheddar to sprinkle on top.
Roll up the pancake. Repeat until all the pancakes are filled and rolled.
Assemble & bake
Add the pancakes to a baking dish in a single layer. Pour over the white sauce and sprinkle with the remaining cheddar. Bake for 25 minutes until golden on top.
