{"id":564586,"date":"2019-03-04T08:01:24","date_gmt":"2019-03-04T08:01:24","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=564586"},"modified":"2019-03-04T09:44:12","modified_gmt":"2019-03-04T09:44:12","slug":"pancake-ham-recipes","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/pancake-ham-recipes\/","title":{"rendered":"Prosciutto di Parma! Pancake Tuesday Pancake Recipes! www.prosciuttodiparma.com"},"content":{"rendered":"

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Prosciutto di Parma! Pancake Tuesday Pancake Recipes!\u00a0www.prosciuttodiparma.com<\/a><\/h3>\n

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INSTAGRAM<\/a> | FACEBOOK<\/a> | TWITTER<\/a><\/p>\n

Parma-Maple Breakfast Pancakes<\/h3>\n

This is a classic American breakfast, done the Italian way. Simply layer homemade, pancakes with Parma Ham, conference pear and ricotta cheese, and finish with a generous drizzle of Maple syrup. What a perfect way to start the day!
\nServes 6<\/p>\n

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Credit the Consorzio del Prosciutto di Parma www.prosciuttodiparma.com\/en_UK\/home<\/a><\/p>\n

 <\/p>\n

For 12 homemade pancakes:
\n150g self raising flour
\n1 tsp baking powder
\npinch salt
\n1 tablespoon caster sugar
\n1 large egg, lightly beaten
\n1 x 250g tub Ricotta cheese
\n2 ripe conference pears
\n12 slices Parma Ham
\nMaple syrup, to drizzle<\/p>\n

150ml (5 fl oz) milk
\n2 tbsp melted butter
\nA few drops of vegetable oil, to grease
\nFirst make the pancakes. Sift together the flour, baking powder, salt and sugar into a mixing bowl. Add the egg, milk and melted butter, and whisk together. Leave to stand for 15 minutes.
\nPlace a non-stick frying pan over a medium heat and add a knob of butter to coat the surface of the pan. Drop tablespoons of the pancake batter into the pan and flip over after a couple of minutes, when tiny bubbles start to appear on the batter surface. Leave the pancakes over the heat for a further 1-2 minutes, until both sides are golden brown. Repeat this process until you have 12 medium-sized pancakes.
\nLayer the pancakes on to six serving plates with ricotta cheese, sliced pear and Parma Ham. Finish with a final slice of Parma Ham and a generous drizzle of Maple syrup.
\nCook\u2019s tip: Why not experiment with different combinations of filling for your morning pancakes, try peaches or mango, or even drizzle with runny honey instead of Maple syrup. You can always buy Scotch pancakes to save time, don\u2019t worry \u2013 we won\u2019t tell!<\/p>\n

Swiss chard pancakes with savoury yogurt and Parma Ham<\/h3>\n

Preparation 25 minutes
\nCook to taste
\nFor 3-4 servings<\/p>\n

<\/p>\n

Credit the Consorzio del Prosciutto di Parma www.prosciuttodiparma.com\/en_UK\/home<\/a><\/p>\n

Ingredients
\nPancakes:
\n135g flour
\n130g milk
\n1 level teaspoon of baking powder for savoury pies
\n4 pinches of salt
\n1 level teaspoon of turmeric
\n1 large egg
\n2 tablespoons of melted butter
\nparsley and thyme chopped
\nIn addition:
\n200g thick yogurt
\nextra virgin olive oil
\n100g Parma Ham
\npepper, salt, butter q.s.<\/p>\n

Preparation
\nPancakes: sieve the flour, yeast, salt and pepper in a bowl. Separately, beat together a small amount of milk, the egg, the chopped herbs, the turmeric and melted butter. Add the liquid mixture into the flour mix by whisking with a fork until obtaining a smooth batter. Allow the dough to rest for some minutes. Heat up a non-stick pan on medium heat with a knob of butter. When it melts, pour a small ladleful of batter. Let it cook for some minutes, then flip it and finish cooking. Cook as many pancakes as there is batter.<\/p>\n

Yogurt sauce: whip the yogurt to a cream with pepper, salt, 2 spoons of oil and a few thyme leaves.<\/p>\n

Serve the pancakes dressed with the yogurt and Parma Ham.<\/p>\n

Wholemeal Pancakes Filled with Parma Ham, Ricotta, Rocket and Pesto<\/h3>\n

Makes 6 Pancakes<\/p>\n

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Credit the Consorzio del Prosciutto di Parma www.prosciuttodiparma.com\/en_UK\/home<\/a><\/p>\n

 <\/p>\n

Butter, to grease
\n180g ricotta
\n50g rocket
\n30g pine nuts, toasted
\n3 tbsp pesto
\n6 slices Parma Ham<\/p>\n

Pancake Batter:
\n1 egg
\n300ml milk
\n1 tsp vegetable oil
\n100g wholemeal plain flour
\nSalt and cracked black pepper<\/p>\n

Blend together the batter ingredients then leave to rest for 30 minutes
\nHeat a large frying pan and add a little butter to grease the base. Pour small ladles of batter into the pan, tilting it to give a thin yet even layer of batter. Cook for 2-3 minutes until the pancake can easily be turned over. Flip the pancake and continue to cook for a further 2-3 minutes until browned. Repeat to use the remaining mixture
\nSpread a little ricotta over each pancake the top with rocket leaves, pine nuts, pesto and a slice of Parma Ham.<\/p>\n","protected":false},"excerpt":{"rendered":"

Prosciutto di Parma! Pancake Tuesday Pancake Recipes!\u00a0www.prosciuttodiparma.com INSTAGRAM | FACEBOOK | TWITTER Parma-Maple Breakfast Pancakes This is a classic American breakfast, done the Italian way. Simply layer homemade, pancakes with Parma Ham, conference pear and ricotta cheese, and finish with a generous drizzle of Maple syrup. What a perfect way to start the day! Serves […]<\/p>\n","protected":false},"author":5,"featured_media":564590,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-564586","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/564586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=564586"}],"version-history":[{"count":2,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/564586\/revisions"}],"predecessor-version":[{"id":566400,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/564586\/revisions\/566400"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/564590"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=564586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=564586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=564586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}