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12 eggs, lightly beaten
3 slices cooked ham, chopped
3 slices cooked turkey meat, chopped
3 spring onions, sliced
1 tomato, diced
1 sprig fresh parsley, chopped
1/2 medium green pepper, diced
225g grated Cheddar cheese

Makes: 4

Prep: 15min ›
Cook: 30min ›
Ready in: 45min

1. Coat the bottom of a large, lightly greased frying pan with three eggs and cook over medium heat until firm. Top with 1/4 each of the ham, turkey, spring onions, tomato, parsley, green pepper and Cheddar cheese. Fold egg in half over fillings and serve warm. Repeat with remaining ingredients


250 g plain flour
1/4 teaspoon of salt
2 large eggs
500 ml milk
Knob of butter for frying
Caster sugar (for sprinkling)
Fresh lemon (for squeezing)

Serves: 6
Prep: 5min ›
Cook: 15min ›
Ready in: 20min

  1. Sift the flour and salt into a mixing bowl.
  2. Break the eggs into a bowl and then add to flour.
  3. Pour in half of the milk and whisk briskly.
  4. Add the remaining milk and whisk until the batter is smooth.
  5. Heat an 8 inch pan over a low heat. Add a small knob of butter and swirl the pan to coat the bottom.
  6. Use a ladle to spoon the pancake batter into the pan, then tilt the pan to spread the mixture out evenly.
  7. As it sets, shake the pan to see if the pancake is loose, then flip it over with a palette knife. Cook the other side for 30 seconds -then shake again to see if it’s loose.
  8. Slide onto a warm plate, sprinkle over some sugar and a squeeze of lemon juice – then eat immediately!
  9. Cook the rest of the pancakes, one at a time but remember to melt a small knob of butter before adding the batter.