The Savoury Pancake

The basic pancake recipe for this savoury dish is the same as for the classic sweet pancake. It is the filling and presentation that differs. The dish below can be prepared well before the meal. It is rich and filling, so best accompanied by a fresh mixed salad or warm vegetables.

Pancake recipe

1. 110g plain flour

2. pinch of salt

3. 2 large eggs

4. 300mls semi skimmed milk

5. 1 tbsp vegetable oil

Make a batch of pancakes using the same method as for the classic sweet pancake, and stack them directly on top of each other while hot. Cover with tin foil to hold in the warmth and keep them soft and pliable.

For the savoury filling

1. 160g (6oz) thick slices of smoked ham, chopped into small pieces. An alternative to ham is cooked bacon, again cut into small pieces.

2. 8 sundried tomatoes in oil. Drained and chopped up.

For the cheese sauce

1. 50g (2oz) butter

2. 50g (2oz) plain flour

3. 450 mls (16 fluid oz) full fat milk

4. 200g medium or mature cheddar cheese grated. It is important to grate the cheese yourself. Pre-grated cheese has been coated in cellulose to stop it clumping and will produce a gritty sauce rather than a smooth one

5. Freshly ground black pepper

6. Pinch of cayenne pepper (optional, but adds an extra kick of flavour)

Method

1. Melt the butter in a saucepan over a medium to low heat.

2. Add the flour and, using a hand whisk, mix until a paste forms. Cook for 2 minutes whisking continuously.

3. Still whisking, gradually add the milk. When all of the milk has been fully incorporated, you should have a smooth sauce in the pan and very tired arm muscles.

4. Turn the heat up to medium-high and bring the sauce to the boil, whisking all the time (heck, you're going to be sore tomorrow).

5. Boil for 1 minute, then take the pan off the heat.

6. Add the black pepper, cayenne pepper and most of the grated cheese (retain some for sprinking over the final dish). Stir the sauce until the cheese has melted.

Honestly, I could eat a whole pan of cheese sauce just on its own, but that might be a bit weird, so I'll have to wait until no one else is home .

To assemble your savoury pancake dish

Use a large stoneware or ceramic casserole dish, generously greased all over.

1. Peel one pancake from the stack, lay flat on a plate and spread a thin layer of cheese sauce over the whole surface. Then sprinkle a little of the chopped ham or bacon and the tomato pieces over one third of the pancake.

2. Roll up the pancake to form a pancake sausage with the filling inside.

3. Lay this at one end of the casserole dish. Then repeat the process until you have a line of pancake sausages snuggled against each other along the length of the baking dish. There may be a bit of juggling as you adjust the number of pancake rolls to fit the dish. If you have too many, just cook the remainder in a smaller baking pan. It depends a little on the girth of your pancake sausages and the length of the casserole dish.

4. Finally, pour the remaining cheese sauce over the whole line of pancake sausages - hopefully there is still enough in the saucepan to generously cover them. Then sprinkle the reserved grated cheese over the top of the dish.

5. Bake in the oven at 180C (365F) for 10 to 15 minutes until the cheese sauce is bubbling.

6. Serve immediately.

   I always smile when a recipe says "serve immediately". I have images in my mind of the cook running to the table with their dish and serving it up at ultra fast speed. Maybe a better phrase to use would be "serve while still hot" or "serve with a smile and a bow".

This dish can be made a day in advance and kept covered in the fridge. When you are ready to heat it, allow it to come to room temperature first and then cook for 20 to 25 minutes until the cheese sauce is bubbling.

Not only does this blog give you a range of delicious bakes and desserts, but now you also have a tasty savoury dish to try out. What a Bargain Blog it is.