This is one of my favorite pancake recipes, and I made it yesterday for dinner. It takes 30 mins start to finish and is so delicious that it warrants making any day of the week and not just on pancake day.
175g plain flour sifted
2 tsp olive oil
250 ml full fat milk (approx)
2 large eggs
sweet peppers, ham, cheese, mushrooms
Put all the pancake ingredients in to a liquidiser (but only add 3/4 of the milk) and whizz up. Stop and scrape down the side of the jug with a spatula and then whiz again so it is well blitzed. The consistency should be that of single cream so you might need to add a little more milk or a little less depending on the size of your eggs. Once this is done then set aside while you prepare the filling.
Heat your oven to 220C/gas 8. in a small ish (approx 8 inches) frying pan cook the peppers until soft with butter and a little olive oil. Then add the mushrooms and saute for a few mintues. If your frying pan is oven proof to 220C then you can use the same pan, otherwise you need to heat a baking dish with a decent sized knob of butter in it in the oven, swirl round to ensure the butter coats the whole dish and then transfer your cooked peppers and mushrooms and spread out evenly. Then pour on your batter. It needs to come about 3/4 of the way up the sides of your baking dish/frying pan, you may not need all the batter. Then scatter on your other topping ingredients, putting the cheese on last. Put in to the hot oven and leave to bake for around 20 mins. It might take a little longer depending on how fast your oven is, but it should be puffed up nicely like a Yorkshire pudding and the edges nicely brown. The middle will be a little soft but cooked. Don’t open the oven during the first 20 mins, then you can check the middle and put back in if it needs a few minutes longer. You can also turn down the oven to 200C if its getting too brown on the edges.
Serve as soon as possible with side salad for a delicious quick supper. You can add whatever toppings you like, so experiment!