On pancake day, instead of making sweet pancakes, make them into a delicious meal with ham and sweetcorn, or whatever you have available
110g (4oz) plain flour pinch of salt 2 medium eggs 300ml (10 fl oz) milk oil or white fat for frying
25g (1oz) margarine 25g (1oz) plain flour 50g (2oz) cheese – grated 1/2 teaspoon made mustard 75g (3oz) cooked ham – diced 2 tablespoons sweetcorn small amount of cooked broccoli – optional extra cheese for topping
Pancakes: sift the flour and salt into a bowl, make a well in the middle, add the eggs and a little of the milk then gradually blend in the flour. As it thickens, slowly mix in the rest of the milk and beat well. Leave to stand for 30 minutes.
Heat a little oil or fat in a frying pan, pour in 2 – 3 tablespoons batter, swirling it over the base of the pan.. Cook 1 minute then toss or urn it over and cook the second side until golden.
Repeat, turning the pancakes out onto a large sheet of greaseproof paper.
Filling: Make a one-stage sauce: in a pan put the fat,flour and milk. Whisk constantly over gentle heat until it thickens then boil for one minute.
Add the cheese, mustard, salt and pepper. Stir in the ham, sweetcorn and broccoli (if used) . Divide the mixture between 6 of the pancakes and roll hem up.
Place in a fireproof dish and sprinkle the extra grated cheese on top. Bake in a moderate oven for approximately 20 minutes or until heated through. 3 halved tomatoes can be baked at the same time if you wish.