Succulent Ham and Mushroom Pancakes

Directions

1. Prepare the Pancake Batter: Melt butter in a bain-marie and allow it to cool. Separate the egg yolks from the whites. Beat the egg whites with an electric mixer until stiff peaks form.
2. In a bowl, whisk the egg yolks until smooth. Gradually add the sifted flour and milk, whisking continuously. Stir in the cooled melted butter and a pinch of salt until the batter is smooth and lump-free. Cover with cling film and refrigerate for 1 hour.
3. Cook the Pancakes: Lightly oil a non-stick pan and pour in a few spoonfuls of batter. Cook until the surface begins to set, then flip and cook the other side until golden. Repeat until all pancakes are cooked.
4. Prepare the Béchamel Sauce: Bring the milk to a boil. In a separate saucepan, melt butter over low heat and gradually add the flour while stirring. Slowly pour in the hot milk, whisking continuously until the sauce thickens. Season with salt, pepper, and nutmeg. Keep warm.
5. Prepare the Filling: Melt butter in a pan and sauté the mushrooms until golden. Add the ham and grated cheese, mixing with a little béchamel sauce to bind. Adjust seasoning as needed. Allow the remaining béchamel to cool slightly until it thickens.
6. Assemble the Pancakes: Place a portion of the filling in each pancake and roll tightly to enclose. Arrange the rolled pancakes in a baking dish. Spread béchamel sauce over the top and sprinkle with extra grated cheese.
7. Bake: Cook in a fan oven at 150°C / 300°F or in a static oven at 180°C / 350°F for 15–20 minutes, or until the top is golden and bubbling. Cooking time may vary depending on the oven.
8. Serve: Enjoy the pancakes hot, ensuring the filling remains warm and the béchamel creamy.

Recipe Details

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6
Difficulty: Medium

Variations & Substitutions

• Use cooked chicken or turkey instead of ham for a lighter version.
• Substitute Gruyere with cheddar or Swiss cheese for a different flavor profile.
• Add spinach or sautéed onions to the filling for extra veggies.
• Use gluten-free flour to make the pancakes suitable for a gluten-free diet.

Serving Suggestions