Ham and cheese pancakes recipe
 This easy savoury pancake recipe makes for a great dinner on Pancake Day or a lazy Sunday brunch. Ham and cheese pancakes are a winner with the whole family! 100g/3½oz plain flour 2 free-range eggs 300ml/10fl oz semi-skimmed milk 25g/1oz unsalted butter, melted, plus a little extra for cooking 1 tbsp vegetable oil 100g/3½oz plain flour 2 free-range eggs 300ml/10fl oz semi-skimmed milk 25g/1oz unsalted butter, melted, plus a little extra for cooking 1 tbsp vegetable oil grated cheesesmoked ham, shredded grated cheese smoked ham, shredded Method Sieve the flour into a large bowl. Make a well in the centre and crack in the eggs. Beat the eggs with a fork, gradually incorporating the flour from the outside of the well as you mix. Gradually pour in the milk, whilst whisking, until the batter is smooth and there are no lumps. Stir in the melted butter. Cover with a cloth and put in the fridge for 15 minutes. Heat 1 teaspoon of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted, spoon 1–2 ladles of the batter into the pan. Carefully swirl the pan around until the batter has coated the bottom. Cook for 1–2 minutes on each side, or until golden brown. Repeat with the remaining oil and batter. To serve, transfer the pancake to a plate and sprinkle over a little cheese and ham. Roll up the pancake while it's still warm so that the cheese melts a little and serve immediately. Sieve the flour into a large bowl. Make a well in the centre and crack in the eggs. Beat the eggs with a fork, gradually incorporating the flour from the outside of the well as you mix. Sieve the flour into a large bowl. Make a well in the centre and crack in the eggs. Beat the eggs with a fork, gradually incorporating the flour from the outside of the well as you mix. Gradually pour in the milk, whilst whisking, until the batter is smooth and there are no lumps. Stir in the melted butter. Cover with a cloth and put in the fridge for 15 minutes. Gradually pour in the milk, whilst whisking, until the batter is smooth and there are no lumps. Stir in the melted butter. Cover with a cloth and put in the fridge for 15 minutes. Heat 1 teaspoon of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted, spoon 1–2 ladles of the batter into the pan. Carefully swirl the pan around until the batter has coated the bottom. Cook for 1–2 minutes on each side, or until golden brown. Repeat with the remaining oil and batter. Heat 1 teaspoon of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted, spoon 1–2 ladles of the batter into the pan. Carefully swirl the pan around until the batter has coated the bottom. Cook for 1–2 minutes on each side, or until golden brown. Repeat with the remaining oil and batter. To serve, transfer the pancake to a plate and sprinkle over a little cheese and ham. Roll up the pancake while it's still warm so that the cheese melts a little and serve immediately. To serve, transfer the pancake to a plate and sprinkle over a little cheese and ham. Roll up the pancake while it's still warm so that the cheese melts a little and serve immediately. Recipe tips If making with children, here are some tips to help them cook safely. Always supervise small children when using the cheese grater, hob and microwave. To grate the cheese, hold the handle of the grater with one hand and then push the cheese downwards over the grater ‘teeth’. Always keep fingers away from the grater ‘teeth’ as they are very sharp. For an easy way to melt butter, place in a microwaveable bowl and microwave in 5–10 second bursts until melted.