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Ham and mushroom baked pancake
Ham and mushroom baked pancake

Before you jump to Ham and mushroom baked pancake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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Obviously, it’s not at all difficult to begin incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to ham and mushroom baked pancake recipe. To make ham and mushroom baked pancake you need 23 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Ham and mushroom baked pancake:
  1. Provide For the pancake:
  2. Take flour
  3. Provide eggs
  4. Provide milk
  5. Provide salt
  6. Get tsp of carbonate of soda
  7. Get oil for frying
  8. Get For the filling:
  9. Use small onion finely chopped
  10. Prepare sliced mushrooms
  11. Get ham (I used smoked ham) cut into small pieces
  12. You need level tbsp of flour
  13. Prepare garlic
  14. Get milk
  15. Use oil
  16. Prepare salt, pepper
  17. Get For the cheese sauce:
  18. Prepare butter
  19. Get plain flour
  20. Get semi-skimmed milk
  21. Take mature Cheddar cheese, grated
  22. Provide mustard
  23. Provide salt
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.

Place the pancakes, with the seam-sides down, in a lightly oiled, shallow ovenproof dish. This chicken, leek and mushroom filling is a great all round pie filling and can be used to make other kinds of chicken pies. You can find my best-ever pancake recipe here. Its great for sweet or savoury pancakes. Delia's Baked Sugar-glazed Whole Gammon recipe.

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