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An experimental pancake. Be cautious as you flip them; they're considerably more fragile than normal pancakes.
Serves 4 as a light dinner with salad
For the pancakes
100g buckwheat flour
30g plain flour
butter or oil for frying
For the filling
100g cheddar cheese, or similar, grated
8 slices of ham
a small red onion, finely sliced
Sift the flours together into a bowl and add the milk, prosecco and eggs. Beat lightly until combined and leave to rest for at least half an hour (up to two hours).
Preheat the oven to 200°C.
Get a pancake frying pan nice and hot and heat the oil in it. Pour in a ladleful of batter and swirl around. Flip over when nicely browned and fry the other side. Remove to a plate when cooked and repeat. You should have enough batter for 8 pancakes.
Put a slice of ham on each pancake, scatter with grated cheese and some onion slices and fold in half. Put the pancakes on a baking sheet, slightly overlapping, and bake in the oven until the cheese has melted and the pancakes are slightly crispy (about 5-6 minutes).
Serve immediately, topped with a thin slice of butter and with a green salad on the side.