Ingredients
Method
1.Put the flour and salt into a bowl, then make a well with your finger. Pour a splash of the milk and beaten egg into the centre.
2.With a wooden spoon, slowly mix together, keeping the liquid soupy in texture. Continue adding milk and egg until used up, then add the melted butter and stir to combine.
3.Leave to rest in the fridge for at least 1 hour. If the mixture is too thick once chilled, add a little more milk or water to correct it. It should be smooth and runny.
4.To make the pancakes, add 1 tsp butter to a heated frying pan and allow it to turn brown. Wipe the surface with a paper towel to remove the excess.
5.Ladle in about ¼ cup batter and tilt the pan so it covers the surface very thinly. Resist the temptation to add more batter if the base of the pan isn’t covered – this doesn’t work well and it’s fine if there are some holes in the pancake.
6.Cook for 15-30 seconds, then start to lift the edges from the pan until the entire pancake comes away. Flip it over using your fingers or a spatula – the underside should be golden brown with a very few brown spots.
7.Add a sprinkle of the grated cheese and some of the ham to the top, being careful not to over-fill the surface
8.Leave to cook for about 30 seconds, then fold the edges almost into the centre to make a square. Use a spatula to press down on the folded mix so it holds its shape. Serve immediately.
