Ham And Onion Pancakes From Amsterdam Recipes

Steps:

• To start with, take ham and onions and sauté them in butter until the onions are done. You can also add mushrooms, or use mushrooms instead of onions.
• Mix and then sift all the dry ingredients into a bowl.
• Add the well-beaten egg to the liquid.
• Add the liquid mixture to the dry ingredients very gradually, and stir quickly.
• Now add the melted butter, egg whites.
• Finally add your sautéed ham and onions.
• Hint: Turning the pancake more than once makes it firm.
• This recipe will make about 2 dozen cakes depending on how you pour them.

Steps:

• In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth.
• Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty!

Steps:

• Put the flour and ½ tsp salt in a bowl. Combine the eggs with the milk and oil, then gradually pour into the dry ingredients, whisking constantly until it's a smooth batter. Transfer to a large jug.
• Swirl a little oil around a large, non-stick pan over a gentle heat. Pour a quarter of the batter into the pan, tilting to coat the entire base. Cook for 1 min, flip over and cook for a further 30 secs. On one half of the pancake, add ¼ of the butter and sprinkle over ¼ of the ham and cheese. Grind over some black pepper and fold the pancake over the fillings. Fold in half again and transfer to a plate to serve. Repeat until you have four pancakes. Serve scattered with the chives.