Wholewheat pancakes with creamy leeks & ham
Egg, whole, raw
2 medium, raw, beaten
Semi Skimmed Milk
Calorie controlled cooking spray
2 medium, trimmed, halved and thinly sliced
Wafer thin ham
200 g, shredded
1 tablespoons, level
Philadelphia Light Medium Fat Soft Cheese
Vegetable stock cube(s)
½ cube(s), to make 100ml
- Sift the flour into a bowl, add a pinch of salt and make a well in the centre. Gradually pour the eggs into the well in the flour, stirring. Slowly pour in the milk, mixing well until you have a smooth batter. Put in the fridge for 30 minutes to rest.
- While the batter is resting, mist a large pan with cooking spray, put over a medium-low heat and cook the leeks for around 10 minutes or until softened. Add the ham, mustard, Philadelphia and stock, and cook for 1 minute. Season to taste and keep warm.
- Mist a large nonstick frying pan with cooking spray and put over a medium heat. When the pan is hot, put a quarter of the pancake batter in the pan and swirl so it coats the bottom. Cook for about 2 minutes until set and golden underneath, then flip over and cook for another 30 seconds. Repeat with the remaining batter to make 4 pancakes. Put each one on a plate and divide the filling between them, then serve.