Ham and Spring Onion Pancakes
Makes about 12 pancakes.
150g plain flour
100g self-raising flour
1/2 teaspoon salt
1/4 teaspoon ground paprika
a pinch of chilli powder
freshly ground black pepper
3 cups milk
6 spring onions, finely sliced
200g ham, finely shredded
1/2 tablespoon vegetable oil
1 tablespoon butter or margarine
Place both types of flour, the salt, paprika, chilli and pepper in a bowl. Make a well in the centre, then pour in the eggs and a third of the milk.
Whisk the egg and milk together, then gradually incorporate the flour, slowly whisking in the remaining milk to form a smooth batter. There may be some milk left over. Refrigerate for 20 minutes then strain.
Add the onions and home to the pancake batter.
Heat the oil and butter on medium heat in a medium non-stick frypan. When the butter turns golden, whisk it into the batter.
Return the pan to medium heat and pour in enough batter to thinly cover the base. When the top half of the pancake starts to dry, turn it over and cook the second side.
When cooked, transfer pancake to a plate and continue cooking the others. If they start to stick, add a little butter to the pan.
To prepare green spring onions, first trim the root, then cut off about 2cm of the green leaves. Remove or trim any damaged parts, then rinse the onion.
Recipe by Gabriel Gate