Farmhouse Breakfast Week - Welsh Pancakes
Farmhouse Breakfast Week: Welsh Pancakes
By: Jennifer John
As a food writer and partner in the Ceres food marketing consultancy, my work often involves developing, testing and writing recipes for our clients. For example, each year we organise the Farmhouse Breakfast Campaign on behalf of HGCA (Home Grown Cereals Authority) to highlight the quality and diversity of regional breakfast foods. The campaign also emphasises the nutritional benefits of a healthy balanced breakfast.
This year, Farmhouse Breakfast Week runs from 19-25th January and is supported by a wide range of organisations including Food from Britain, MLC, NFU, WFU, Farmers Markets and many others.
Here’s my modern take on a delicious Welsh favourite.
This delectable breakfast uses some of the finest Welsh produce such as air dried Carmarthen ham and goat’s cheese served on a traditional favourite, Welsh pancakes.
Preparation time: 40 minutes including chilling time.
Cooking time: 20 minutes.
125g self-raising flour
Pinch of salt
1 medium egg, beaten
25g butter, melted
150ml breakfast milk
4 medium Lion Quality eggs, beaten
Dash breakfast milk
Salt and black pepper
8 thin slices Welsh goat’s cheese, lightly grilled
50g Carmarthen ham, cut into strips
1.Mix the flour with salt. Gradually whisk in the egg, butter and milk to form a batter. Chill for 30 minutes.
2. Heat a little oil in a small frying pan and add 2 tablespoons of the batter. Gently cook for 1-2 minutes until bubbles surface and burst. Flip over and cook for 30 seconds. Repeat to make 8 small pancakes. Keep warm wrapped in a clean tea towel to keep soft.
3. Whisk together the eggs, milk and seasoning and pour into a small pan. Cook gently, stirring occasionally until scrambled. Spoon on top of the 8 savoury pancakes. Add the goat’s cheese and place the ham on top. Serve warm.
© Recipe copyright 2003 Jennifer John
Author: Jennifer John Email: