or a couple of drops of vanilla extract (optional)
300ml/½ pint semi-skimmed milk
1 medium free-range egg
4 tbsp sunflower oil
12 slices Parma ham or bacon
100ml/3½fl oz maple syrup
100ml/3½fl oz sour cream or crème fraîche
Directions
Preheat the oven to 110C/90C Fan/Gas ¼ (this will be to keep the pancakes warm as they are cooked in batches).
Put the flour
sugar
baking powder
cinnamon
ginger and salt into a large bowl
give them a quick mix and make a well in the centre. Finely grate the lemon zest in
if using. Split the vanilla pod open
scrape the seeds out and add them
too (or vanilla extract). Then gradually pour the milk in bit by bit
stirring all the time to give a smooth mixture. Then beat the egg in well and set aside.
Put a drizzle of oil into a large frying pan on a medium heat and cook the Parma ham for 2-3 minutes on each side until nice and crisp. Then remove with tongs and drain on kitchen paper. Keep the ham warm in the oven until ready to serve.
Leave the pan on the heat
but reduce the heat to low and add a little bit more oil if need be. Then spoon in four dollops of the pancake mix (to spread to about 10cm/3¼in wide). Leave to cook for about 1-2 minutes until golden
then flip them over and cook for another 1-2 minutes. Slide them onto a baking tray and put in the oven to keep warm. Then
repeat with the remaining mix to make about 12.
Once you have made all of the pancakes
divide them between four plates. I like to pile the parma ham high on them and then drizzle with the maple syrup and serve with a dollop of sour cream or crème frâiche.
