Method
Servings – 8
Cooking Time – 25 mins
Prep Time – 30 mins
Ingredients:
Product name Measure Quantity
Cr plain flour g 150
Cr free range eggs ea 2
Milk ml 200
Salt g 5
butter g 50
Garnish
Cr sliced ham slice 6
Cr grated cheddar g 100
Cr bechamel(finished) g 150
Sliced Mushrooms g 100
Cr Veg oil ml 25
Method
- Pre heat the oven to 200oC/ 180oC fan/ gas mark 5
- Place your flour and salt into a bowl and make a well in the middle
- Whisk in the eggs, 1 at a time
- whisk in the milk to form a smooth pancake batter
- Melt 1/2 of your butter and whisk into your batter
- Heat a small knob of butter to your best non stick pancake pan and add 1 small ladleful of batter until it has a very thin layer on the bottom. Once the batter sets, flippant continue to cook until light golden brown
- Repeat until your pancakes are done. You should have about 10
- Prepare a quantity of Cr béchamel sauce and keep to 1 side
- Slice your mushrooms and gently fry in a little veg oil, remove from the pan and keep to 1 side
- To assemble the layered pancakes place 1 pancake in the bottom of a greased spring base cake tin. Add some grated cheese, a little béchamel and a few slices of mushrooms
- Repeat the process and add some ham here and there.
- Top with the last of the béchamel and grated cheese and bake in the oven at 180 for about 15 mins and make sure the centre is >75oC