Ham and mushroom baked pancake. Cook mushrooms and onion in butter until onion is tender. Put the flour and ½ tsp salt in a bowl. Reviews for: Photos of Ham and Mushroom Baked Eggs.

Mushrooms, ham, spinach and cheese make a tasty and easy filling. Place the pancakes, with the seam-sides down, in a lightly oiled, shallow ovenproof dish. Pack your pancakes with spinach and mushrooms. You can have Ham and mushroom baked pancake using 23 ingredients and 5 steps. Here is how you cook it.

Ingredients of Ham and mushroom baked pancake

You need of For the pancake:.
Prepare 300 g of flour.
Prepare 3 of eggs.
It's 500 ml of milk.
It's pinch of salt.
You need half of tsp of carbonate of soda.
It's of oil for frying.
Prepare of For the filling:.
It's 1 of small onion finely chopped.
It's 150 g of sliced mushrooms.
Prepare 250 g of ham (I used smoked ham) cut into small pieces.
Prepare 1 of level tbsp of flour.
Prepare 2 cloves of garlic.
It's 150-200 ml of milk.
You need 2 tbsp of oil.
Prepare to taste of salt, pepper.
Prepare of For the cheese sauce:.
It's 30 g of butter.
It's 30 g of plain flour.
Prepare 300 ml of semi-skimmed milk.
Prepare 100 g of mature Cheddar cheese, grated.
Prepare 1 tsp of mustard.
Prepare pinch of salt.

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. The pancakes are made with half whole wheat flour and half all-purpose flour to be light yet higher in fibre You can cook the pancakes well in advance. Assemble the whole dish, then bake just before serving.

Ham and mushroom baked pancake instructions

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..

To make the filling, heat the oil in the frying pan and fry the scallions and mushrooms for. 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). An elegant delicious combination, always a hit when served!. 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. Jump to the Ham and Cheese Dutch Baby Pancake Recipe or read on to see our tips for making them.