Prosecco pancakes (v)

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An experimental pancake. Be cautious as you flip them; they're considerably more fragile than normal pancakes.

Serves 4 as a light dinner with salad

For the pancakes

100g buckwheat flour

30g plain flour

200ml milk

200ml prosecco

2 eggs

butter or oil for frying

For the filling

100g cheddar cheese, or similar, grated

8 slices of ham

a small red onion, finely sliced

30g butter

Sift the flours together into a bowl and add the milk, prosecco and eggs. Beat lightly until combined and leave to rest for at least half an hour (up to two hours).

Preheat the oven to 200°C.

Get a pancake frying pan nice and hot and heat the oil in it. Pour in a ladleful of batter and swirl around. Flip over when nicely browned and fry the other side. Remove to a plate when cooked and repeat. You should have enough batter for 8 pancakes.

Put a slice of ham on each pancake, scatter with grated cheese and some onion slices and fold in half. Put the pancakes on a baking sheet, slightly overlapping, and bake in the oven until the cheese has melted and the pancakes are slightly crispy (about 5-6 minutes).

Serve immediately, topped with a thin slice of butter and with a green salad on the side.