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Try this recipe for oven baked pancakes with cheese, then check out our American pancakes, vegan pancakes, savoury sourdough pancakes, cottage cheese pancakes, French socca and more savoury pancake recipes.


Baked pancakes recipe

  • 1 tbsp sunflower oil
  • 250g chestnut mushrooms
    sliced
  • 300g spinach
    chopped
  • 200g ham
    chopped
  • 1 tbsp Dijon mustard
  • ground to make ½ tsp whole black peppercorns
  • 100g gruyère
    finely grated
  • 300ml double cream
  • nutmeg
    a good grating
  • green salad
    to serve

Nutrition: per serving

  • kcal758
  • fat61.3g
  • saturates32.4g
  • carbs24.2g
  • sugars2.5g
  • fibre1.4g
  • protein26.7g
  • salt2.8g

Method

  • step 1

    Heat the oil in a non-stick frying pan over a medium-high heat and fry the mushrooms with a pinch of salt for 10 minutes until the liquid has evaporated and the mushrooms have caramelised. Turn down the heat, add the spinach and wilt for 5 minutes before stirring in the ham, mustard, pepper and half of the gruyère. Season.

  • step 2

    Heat the oven to 190C/fan 170C/gas 5. Divide the mushroom mixture between the pancakes and roll up each one. Put them in a 20cm x 30cm baking dish with the open ends facing the longest side. Pour over the cream and scatter over a good grating of nutmeg, the remaining gruyère and some seasoning.

  • step 3

    Bake in the oven for 20 minutes until bubbling and golden on top. Serve with a green salad.

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Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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A star rating of 4.5 out of 5.4 ratings
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