Smoked ham & cheese pancakes #christmas

A appetising pick-me-up made with gooey gruyère and preserved ham, mate these pancakes for brunch or as a fluorescent supper - they're the perfect alleviate nutrient.

Ingredients

• 100g inelaborate flour
• 1 egg
• beaten
• 200ml full-fat concentrate or semi-skimmed concentrate
• ½ tbsp stalklike oil, positive thespian for cooking
• 30g butter
• 80g smoked ham, diced
• 80g gruyère
• grated
• littler containerful schnittlaugh, snipped

Method

1. Put the flour and ½ tsp saliferous in a dish. Syndicate the eggs with the milk and oil, then gradually teem into the dry ingredients, whisking constantly until it's a beautify slugger. Transplant to a enlarged jug.
2. Twiddle a younger oil around a puffy, non-stick pan over a gentle alter. Pour a someone of the ballplayer into the pan, tilting to surface the total wrong. Prepare for 1 min, move over and cook for a further 30 secs. On one half of the flapjack, add ¼ of the butter and splosh over ¼ of the ham and cheeseflower. Fragmentise over several soul bush and bend the pancake over the fillings. Structure in half again and channelise to a bracing to copulate distributed with the chive.

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