Pancakes don’t have to be sweet! This savoury dish makes a great light meal with a green salad. We’ve used lots of our favourite Suffolk ingredients, we really hope you love it as much as we do.
for the batter:
170g tub of purely pesto (your favourite variety, we used basil)
150g plain flour
butter for frying
for the filling:
Scarlett & Mustard Chilli Jam
Baron Bigod cheese
Lane Farm Smoked Suffolk Ham
salad to serve
Mix together the pesto, egg, flour and milk to make a batter.
Melt some butter in your best pancake frying pan.
Ladle in enough batter to thinly cover the base of the pan.
Cook until lightly golden in patches underneath, then flick, turn or flip (depending on bravery) to cook the other side.
Keep your cooked pancakes warm until you have cooked all the batter.
Serve filled with some dollops of Scarlett & Mustard Chilli Jam, hunks of Baron Bigod and slices of local ham.
We’ve also tried these pancakes filled with Fabulously Figgy Fig Jam, ricotta and avocado. They were equally as yummy, see rear pancake in the photo.