Cooking
Family run egg farmers, Fairburn’s, have teamed up with Lincolnshire based chef Rachel Green to create delicious new recipes.
PIZZA PANCAKE WITH TOMATO, PARMA HAM AND MOZZARELLA
SERVES 4
FOR THE PANCAKE BATTER:
● 130g plain flour
● ½ tsp sea salt
● 1 x Fairburn’s free range mixed weight egg
● 300ml full fat milk
● 1 tbsp butter, melted
● Vegetable oil for frying
FOR THE TOPPING:
● 300g ripe vine tomatoes, chopped
● 100g cheddar cheese, grated
● 8 slices Parma ham, torn into pieces
● 1 ball of Mozzarella, torn into pieces
● 12 sundried tomato halves, torn into pieces
● 30g pine nuts, toasted
● 1 small handful basil leaves, torn
HOW TO DO IT…
1. Preheat the grill to high and start by making the pancake batter. In a large bowl mix together the flour and salt.
