Pancakes with Boiled Ham and Herb Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the pancakes:
- 8 slices cooked ham
- 250 g flour
- 350 ml milk
- 2 egg (s)
- 1 teaspoon salt
- Oil for the pan
For the side dish:
- 1 tomato (s)
- 200 g crème fraîche
- 1 tablespoon lemon juice
- 0.5 ½ bunch chives
- 6 stems parsley
- 6 stalks thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the chives, spin dry and cut into fine rolls. Wash the parsley, spin dry and roughly chop the leaves. Wash the thyme, spin dry and peel off the leaves. Score the tomato, scald briefly in boiling water, rinse with cold water and peel off the skin. Quarter the tomato, remove the stalk and all seeds and cut the pulp into fine cubes.
- Mix the crème fraîche and lemon juice in a bowl until smooth. Stir in the chives, parsley, thyme and diced tomatoes and season with salt and pepper.
- Cut the ham into hand-sized pieces.
- Mix flour, salt, milk and eggs in a mixing bowl with a hand mixer and let the dough rise for about 10 minutes.
- Heat a pan with a little oil. First put half of the batter for a pancake in the pan and immediately place two pieces of cooked ham on top. Then pour the second half of the batter over the pancake and fry it. Keep the finished pancakes warm in the oven and prepare the others in the same way.
- Arrange the pancakes on plates, brush with a little herbal cream, decorate with fresh herbs or sprinkle and serve immediately.
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