Ham and mushroom baked pancake
Ham and mushroom baked pancake

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ham and mushroom baked pancake. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Ham and mushroom baked pancake is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Ham and mushroom baked pancake is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook ham and mushroom baked pancake using 23 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Ham and mushroom baked pancake:
  1. Prepare For the pancake:
  2. Prepare 300 g flour
  3. Prepare 3 eggs
  4. Take 500 ml milk
  5. Get pinch salt
  6. Get half tsp of carbonate of soda
  7. Prepare oil for frying
  8. Take For the filling:
  9. Take 1 small onion finely chopped
  10. Prepare 150 g sliced mushrooms
  11. Take 250 g ham (I used smoked ham) cut into small pieces
  12. Prepare 1 level tbsp of flour
  13. Get 2 cloves garlic
  14. Prepare 150-200 ml milk
  15. Prepare 2 tbsp oil
  16. Get to taste salt, pepper
  17. Get For the cheese sauce:
  18. Prepare 30 g butter
  19. Get 30 g plain flour
  20. Make ready 300 ml semi-skimmed milk
  21. Take 100 g mature Cheddar cheese, grated
  22. Take 1 tsp mustard
  23. Take pinch salt

Place the pancakes, with the seam-sides down, in a lightly oiled, shallow ovenproof dish. Pack your pancakes with spinach and mushrooms. 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.

Steps to make Ham and mushroom baked pancake:
  1. 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.
  2. For the filling:
  3. 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.
  4. 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.
  5. Bake in a preheated oven on 200 c for 15-20 minutes.

Leftover Turkey Pasta Bake with Ham & Mushrooms. If the mixture is too stiff. 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). Thin delicious pancake with ham and mushrooms on white. Baked pancake stuffed with chease, cream and ham. · This savoury pancake recipe sees ham, mushrooms and spinach cooked with crêpes in a cheese sauce and baked until golden and bubbling.

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