Bits of Carey

Everyone has their own way of making pancakes. Traditionally, they should be thin, fluffy and as light as air. However, for a savoury pancake, I prefer them thick and somewhat dense to hold the filling nicely. On Sunday evening, my MIL made a mountain of pancakes for us to enjoy with a savoury mince filling as well as the all time favourite, banana, caramel and icecream. It was heavenly. We took some plain pancakes home and this evening we enjoyed them with a creamy ham and mushroom fillling. All you need is 5 ingredients: spring onion, garlic, mushrooms, gypsey ham and sour cream! It was so simple to prepare and oh my goodness, divine! This filling can also be used as a pasta sauce or just served with rice. You choose what you want to do with this filling, but since it’s “pancake tuesday” tomorrow (and I had a wad of pancakes already prepared), I thought I’d use it this way.

J’s words were, “mmm…creamy goodness!” and “OMG, that’s nice!” – ha ha! 

I”ll post my MIL’s pancake recipe in my comment section later this week.

For now, it’s all about the filling…

Versatile creamy ham and mushroom filling:

Fills 6 pancakes

enough for a packet of pasta

Serves 2 if eating as is with rice

You will need:

2 spring onions or 1/2 onion, chopped

2 cloves garlic, crushed

250 g mixed mushrooms, quartered

4- 6 slices gypsey ham or ham of your choice, chopped

1 tub sour cream/creme fraiche

freshly milled salt or pepper to taste

Saute the onion, garlic and mushrooms until softened and browned. Add the ham and sour cream, turn the heat down and simmer for +- 5 minutes, allowing the sauce to reduce slightly. Season with salt and pepper. Take care not to over salt, as gypsey ham is salty already.

Fill pancakes and roll, top with rocket.

For pasta, add the cooked pasta to the saucepan and toss until well combined. Finish off with some parmesan shavings and rocket.

Enjoy!

C xx