Savoury Ham & Cheese Pancakes

Step 1

Pancakes – they’re not just for Pancake Day! Pancakes are a great way to use up leftover cheese, ham, or meat and veggies from a previous meal.

Make your crepes – you will need 8-12, depending on how many Cheese & Ham stacks you are making; there are 4 pancakes and 1-2 servings per stack.

To save time, you can buy pre-made pancake mix where you ‘just add water’. We have tried some for you and can confirm that it makes great pancakes! The mix does take little longer to cook through than a home-made pancake batter, so be patient and don’t try to flip it while it’s still gooey.

Alternatively, you can buy pancakes pre-made.

Step 2

Get yourself a stack of crepe style pancakes.

Wilt your spinach in a pan with a splash of olive oil & 1/2 grated garlic clove. Add a little grated nutmeg too, if you’re feeling fancy. Mix in a dollop of your cheese sauce to create a creamy spinach mixture.

line a small skillet or heavy bottomed frying pan with baking parchment then pop a cooked pancake in the pan. Spread your spinach mixture on top until it almost reaches the edges.

Step 3

Top your spinach mix with another pancake, then spread this with the marinara sauce and your chopped ham. Top this off with another pancake, and another generous dollop of your cheese sauce. Sprinkle with a good handful of grated cheddar cheese.

Step 4

Bake in a hot oven 180ºc for 20 mins, until the cheese is golden and bubbling.

If you want an extra pancake layer, begin with a pancake topped with cheese sauce and grated cheddar, before you add your second pancake spinach layer.

For an extra fancy touch, you can use Donaldsons’ White Wine Sauce for your cheese sauce; we also added 1/2 a grated garlic clove; very-grown up.

Serve with a mixed salad, and allow at least 1/2 of a pancake stack per serving!