Ham and mushroom baked pancake
Ham and mushroom baked pancake

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, ham and mushroom baked pancake. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Fill the pancakes with the fried mushrooms, ham, pineapple chunks and grated cheese and. Garlicky Oven Roasted Mushrooms are a vegan, low calorie, low carb side dish or appetizer. They're baked in garlic, chives, olive oil, salt, and pepper. Another totally random stuff Baked pancake with mushrooms and cheese.

Ham and mushroom baked pancake is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Ham and mushroom baked pancake is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook ham and mushroom baked pancake using 23 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Ham and mushroom baked pancake:
  1. Make ready For the pancake:
  2. Prepare 300 g flour
  3. Get 3 eggs
  4. Take 500 ml milk
  5. Prepare pinch salt
  6. Take half tsp of carbonate of soda
  7. Get oil for frying
  8. Take For the filling:
  9. Get 1 small onion finely chopped
  10. Take 150 g sliced mushrooms
  11. Get 250 g ham (I used smoked ham) cut into small pieces
  12. Prepare 1 level tbsp of flour
  13. Take 2 cloves garlic
  14. Get 150-200 ml milk
  15. Prepare 2 tbsp oil
  16. Get to taste salt, pepper
  17. Prepare For the cheese sauce:
  18. Make ready 30 g butter
  19. Take 30 g plain flour
  20. Prepare 300 ml semi-skimmed milk
  21. Take 100 g mature Cheddar cheese, grated
  22. Make ready 1 tsp mustard
  23. Get pinch salt

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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.

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