Rise & Shine Swiss Pancakes
Serves 2
INGREDIENTS
50g buckwheat flour
3 eggs
400ml milk
Olive oil
100g spinach, chopped
2 slices cooked ham, diced
50g Swiss Gruyere cheese, grated
Sea salt and freshly ground black pepper
METHOD:
1. Place the buckwheat flour in a mixing bowl and make a well in the centre. Whisk together one egg and the milk. Add 50ml water and whisk until smooth. Cover in clingfilm and rest for 30 minutes.
2. Place a non-stick frying pan over a medium heat. Add a drop of olive oil then swirl the pan around so that it is coated with the oil. Ladle half of the batter into the pan, and swirl the pan to make a thin crêpe covering the base of the pan.
3. When the sides of the pancake start to cook, crack an egg on top, cover with a lid and cook for one minute. Remove the lid and sprinkle half of the chopped spinach and gruyere cheese on top, place the lid back on and allow to cook for another minute. Add half of the ham then leave to cook until the egg white is set and the pancake is golden brown underneath.
4. Fold the sides of the pancake in to cover the white, but not the yolk, making a square pancake. Slide onto a warmed plate and repeat with the remaining batter, spinach, ham, cheese and egg to make a second pancake.
