Savoury Filled Pancakes

My middle daughter thought she'd treat her older disabled sister to pancakes for breakfast today, on Shrove Tuesday, whilst I was out dropping her younger brother and friends off in the nearest town to catch a train to London, and food shopping.

I arrived back home at lunchtime, to find the kitchen looking like the Marie Celeste with partially cooked pancake in the pan. Turns out she had used gluten free flour and an old decreasingly non-stick pancake pan. 

Dad, our regular pancake chef, tried to cook the gluten free pancakes but they still stuck with him. So, the gluten free battter has been left for me to fashion into some kind of cake, and he mixed up a standard wheat flour batter and made us savoury pancakes for lunch. My daughters had chorizo & cheddar, Dad & I had garlic fried mushroom & goats cheese.

1 mug self raising flour
1 mug milk
1 large free range egg

Oil for frying

Fillings: cooked mushrooms, melty cheese (goats cheese, cheddar, brie, blue cheese), ham, chorizo

Whisk the flour, milk, and egg together in a large mixing bowl until smooth and lump free.

Heat a non-stick frying pan over a medium heat.  After about 1 minute add 1/2 tbsp oil and tilt the pan around to coat the bottom with oil.

Pour one soup ladleful of batter into the middle of the pan. Cook the pancakes for 1-2 minutes until little bubbles appear on the top of the pancake. Give the pan a little shake to loosen the pancake.  

Arrange your chosen fillings on one half of the pancake, cheese on the bottom closest to the heat so it melts.  Fold the empty half of the pancake over the filling and cook for another minute.

Slide onto a plate and eat immediately.

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