- Wholewheat Pancakes With Creamy Leek & Ham.jpg (35.55 KiB) Viewed 724 times
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 4
No nutritional information available, but this is a Weight Watchers recipe.
Ingredients
- 100g (4oz) wholemeal flour
- 2 medium eggs, beaten
- 300ml (10½fl oz) semi-skimmed milk
- Low calorie cooking spray
- 2 medium leeks, trimmed, halved and thinly sliced
- 200g (7oz) sliced wafer thin ham, shredded*
- 1tbsp wholegrain mustard
- 125g (4½oz) low-fat cream cheese
- ½ vegetable stock cube, to make 100ml (3½fl oz)
- Salt
*Vegetarian Option - To make these vegetarian, replace the ham with 500g (17oz) mushrooms, cleaned and finely sliced.
Method
1. Sift the flour into a bowl, add a pinch of salt and make a well in the centre. Gradually pour the eggs into the well in the flour, stirring. Slowly pour in the milk, mixing well until you have a smooth batter. Put in the fridge for 30 minutes to rest.
2. While the batter is resting, mist a large pan with cooking spray, put over a medium - low heat and cook the leeks for around 10 minutes or until softened. Add the ham, mustard, cream cheese and stock, and cook for 1 minute. Season to taste and keep warm.
3. Mist a large nonstick frying pan with cooking spray and put over a medium heat. When the pan is hot, put a quarter of the pancake batter in the pan and swirl so it coats the bottom. Cook for about 2 minutes until set and golden underneath, then flip over and cook for another 30 seconds. Repeat with the remaining batter to make 4 pancakes. Put each one on a plate and divide the filling between them, then serve.
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