Ham, cheese and mushroom savoury pancakes



For the buckwheat pancakes

  • 3 heaped tbsp buckwheat flour (can be swapped for spelt)
  • 40ml milk
  • 1 organic egg
  • Knob of butter

For the savoury topping

  • 1 tbsp olive oil
  • 1/2 red onion, finely chopped
  • Handful of chestnut mushrooms, finely chopped
  • 1 tsp fresh thyme leaes
  • 1 tbsp chutney of choice
  • 1 slice of good-quality ham
  • 30g hard cheese of choice (we like cheddar) grated
  • Salt and pepper
savoury pancakes header liz earle wellbeing

These savoury pancakes make a tasty change to lemon and sugar. Simply fry your buckwheat crêpe, layer with your chosen topping, and pop under the grill – a fun and filling meal for one.


  1. To make the pancakes, mix the four, milk and egg. Heat the butter in a non-stick frying pan over a medium heat and ladle in the mixture. Move the pan around or use the back of a spoon to thin the mixture.
  2. Let it cook for two minutes on each side, before carefully removing the pancake with a spatula and placing it onto a baking tray ready for your topping.
  3. Preheat the oven to 200°C/400°F/gas mark 6. Heat the olive oil in a saucepan over a medium heat and sauté the red onion, mushrooms and thyme for five minutes until they start to caramelise.
  4. Spread the chutney over the pancake, before evenly spooning on the red onion and mushroom mixture. Tear the ham into small pieces and sprinkle on top , along with the cheese.
  5. Place in the oven for approximately eight minutes, keeping an eye on it until the cheese is melted and the ham is crispy.