Cheesy pancake stack | Jamie Oliver recipes (2024)

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Cheesy pancake stack

Cheat's white sauce, spinach & smoked ham

Nutrition per serving

Calories 381 19%
Fat 23.9g 34%
Saturates 9.8g 49%
Sugars 6.1g 7%
Salt 2g 33%
Protein 21.6g 43%
Carbs 21.6g 8%
Fibre 1g -

Of an adult's reference intake

Recipe From

£1 Wonders

By Jamie Oliver

Ingredients

160 g plain flour
2 large eggs
770 ml semi-skimmed milk
olive oil
2 cloves of garlic
1 heaped teaspoon English mustard
240 g frozen leaf spinach
250 g mature Cheddar cheese
240 g smoked ham
1 butterhead or round lettuce
red wine vinegar

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Recipe From

£1 Wonders

By Jamie Oliver

Tap For Ingredients

Method

Preheat the oven to 180°C/350°F/gas 4.
Place 120g of the flour and a pinch of sea salt in a large mixing bowl. Crack in the eggs and whisk together, then gradually pour in 70ml of milk and 70ml of water, whisking as you go, then put aside.
Put a saucepan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic and cook for 2 minutes, or until softened. Stir in the remaining flour and very gradually pour in the remaining milk. Stir in the mustard, frozen spinach and season with a pinch of salt and black pepper.
Put a 26cm frying pan on a medium heat with 1 tablespoon of oil. Add just enough batter to coat the base of the pan, gently swirling to cover. Cook until lightly golden, then flip and cook on the other side. Repeat with the remaining batter, wiping out the pan with a ball of kitchen paper and adding a tiny drizzle of oil each time – you should end up with 6 crêpes.
Meanwhile, grate the cheese and tear up the ham.
Get yourself a deep ovenproof pan, 26cm in diameter. Repeat layers of crêpe, spinach sauce, ham and cheese until you’ve used up all the ingredients, finishing with a layer of sauce and cheese.
Bake on the top shelf of the oven for 30 minutes, or until golden and bubbling, then rest for 10 minutes before serving.
Click apart the lettuce leaves, toss with 3 tablespoons of oil and 1 tablespoon of red wine vinegar, season with a pinch of salt and pepper and serve alongside the pancake stack.

Tips

EASY SWAPS
— For a veggie version, ditch the ham and chuck in a handful of chopped-up tomatoes.
— Swap the frozen spinach for your favourite veg – think broccoli, green beans or peas.
— Feel free to mix up the cheese depending on whatever you’ve already got – any melty cheese works well here.

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FAQs

Cheesy pancake stack | Jamie Oliver recipes? ›

It's simple. Mix the recipe according to directions but leave out the leavening, baking powder or baking soda. Stir that into the batter in the morning just before you start to cook your pancakes on the griddle.

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How to make pancakes the night before? ›

Why are restaurant pancakes so fluffy? ›

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.

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What is the secret of amazing pancakes? ›

Don't over-mix the batter - As mentioned in the recipe you only want to mix the batter until it just comes together. Lumps are okay! Over mixing will develop too much gluten in the batter leading to tough, chewy pancakes.

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Should you cook pancakes in butter or olive oil? ›

Using extra virgin olive oil in place of the melted butter in this recipe adds moisture in addition to flavor, resulting in a light and fluffy pancake that's perfectly tender and moist, not dry or doughy in the least.

What type of flour is best for pancakes? ›

Flour: This homemade pancake recipe starts with all-purpose flour. Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes. Sugar: Just a tablespoon of white sugar is all you'll need for subtly sweet pancakes.

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Is it better to mix pancakes wet into dry or dry into wet? ›

Mixing the dry ingredients into the wet was far more successful. Following this order made for a more supple dough that was easier to combine thoroughly without overmixing (which can overdevelop gluten), so it turned out more delicate, finely textured results. It also made cleanup easier.

How to make pancakes out of Martha Stewart muffin mix? ›

Just grab your favorite martha white muffin. . Mix and add that to a bowl. . Add in two thirds cup of milk and one egg. . Give that a whisk and fry up your pancakes. . These muffins come in a variety of flavors .

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Is it OK to eat pancakes in the morning? ›

Pancakes are a great breakfast option once in a while, but should not be eaten regularly. Pancakes and syrup are carb and sugar-heavy, which may cause you to wish for a nap! Better breakfast options will include eggs and whole grains.

Can you cook pancakes in advance and reheat them? ›

If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes.

What pancake mix was featured on Shark Tank? ›

The Long Table pancake mixes are easy to cook, light and fluffy, and delicious. We will definitely buy them again. DELICIOUS! I was so fascinated by the Shark Tank pitch and had to see if this stuff was as delicious as they claimed.

Who makes great value pancake mix? ›

Continental Mills has issued a recall for a single lot of Great Value Buttermilk Pancake & Waffle Mix, UPC 078742370828, Lot code KX2063, Best By Date of 09/01/2023, due to a potential foreign material contamination.

Know More ›

Does Gordon Ramsay prefer pancakes or waffles? ›

Thin thin thin, all the way." Another hard question, this time from a user named coolLane, was "which do you prefer, waffles or pancakes?" To this one, Gordon Ramsay simply said, "Waffles on Saturday, pancakes on Sunday." A succinct and perfect answer that will probably inform our weekend meal choices for the rest of ...

What recipe did Gordon Ramsay make? ›

Gordon Ramsay's best recipes include Beef Wellington, Coq au Vin, Beef Stroganoff, Chicken Piccata, Rack of Lamb, Baked Salmon with Lemon and Dill, Shrimp Scampi, Beef and Guinness Stew, Spaghetti Carbonara, and Beef Burgundy.