for 4 people

Batter

70 g	white flour
½ tsp	salt
¼ tsp	sugar
½ tsp	baking powder
1 ¼ dl	milk
3	fresh eggs

To cook

25 g

butter

To serve

1 tbsp	pesto verde (green pesto)
2	hard-boiled eggs, cut in half
90 g	cured ham in slices
15 g	cress

How it's done

Batter

Mix the flour, salt, sugar and baking powder in a bowl. Whisk the milk and eggs, add, mix until the batter is smooth. Cover and leave to stand at room temperature for approx. 20 mins.

To cook

Slide the pan into the centre of a cold oven. Heat the oven to 220 °C. Carefully remove the hot pan, add the butter, swirl the pan a little so that it is covered with the butter. Stir the batter once more and pour into the hot pan. Cook for approx. 15 mins. in the centre of the oven until the pancake has risen. Remove.

To serve

Spread the pesto on top of the hot pancake, top with the eggs, cured ham and cress, serve immediately.

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