LJ fairburn Poultry


Pizza Pancake with Tomato, Parma Ham and Mozarella

Serves 4


For the pancake batter:

  • 130g plain flour
  • Half tsp sea salt
  • 1 x Fairburn’s free range mixed weight egg
  • 300ml full fat milk
  • 1 tbsp butter, melted
  • Vegetable oil for frying

For the topping:

  • 300g ripe vine tomatoes, chopped
  • 100g cheddar cheese, grated
  • 8 slices Parma ham, torn into pieces
  • 1 ball of Mozzarella, torn into pieces
  • 12 sundried tomato halves, torn into pieces
  • 30g pine nuts, toasted
  • 1 small handful basil leaves, torn

Preheat the grill to high


Start by making the pancake butter. In a large bowl mix together the flour and salt. Make a well in the centre and gradually whisk in the egg, milk and melted butter incorporating the flour until you have a smooth batter.

Heat an ovenproof non-stick frying pan over a medium heat and brush with a little oil. Pour in a ¼ of the batter and cook for about 2 minutes until just set on top and slightly brown underneath, place onto a greased baking sheet. Repeat three times with the remaining mixture so you have 4 pancake pizza bases in total.

Divide the chopped tomatoes between the 4 bases. Then top all the pancake pizzas starting with the grated cheese, followed by the Parma ham, the Mozzarella and the sundried tomatoes. Place under the grill until the cheese has melted, for approximately 2-3 minutes, taking care not to let it burn. Remove from the grill and scatter with the pine nuts and a small handful of torn basil leaves each pancake pizza and serve immediately.

TIP: Make a well in the topping, break an egg into the middle and drizzle with a little of the sundried tomato oil before putting under the grill.