Savoury pancake puff with Parma ham, tomatoes, feta and pesto

Savoury pancake puff with Parma ham, tomatoes, feta and pesto
  • Serves: 2
  • Prep: 8mins
  • Cook: 12mins


  • 3 British Lion eggs
  • 70g plain flour
  • A pinch of salt
  • 2 tbsp melted butter
  • 300ml milk
  • 3 slices of Parma ham
  • 5-6 cherry tomatoes halved
  • 50g feta
  • 1 tbsp pesto


  1. Preheat the oven to 220c.
  2. Whisk together the eggs, salt, one tablespoon melted butter and milk until combined. Whisk this mixture into the flour.
  3. Heat an ovenproof 20cm frying pan on a high heat. Add the remaining butter then pour in the batter mixture.
  4. Scatter the top with tomatoes and feta then place the whole pan in the oven for 10-12 minutes or until risen, set and lightly golden.
  5. Remove from the oven, add torn Parma ham pieces and a drizzle of pesto then serve.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
519 36.3g 32.0g 28.7g 12.5g 3.1g

Click on the stars to rate this recipe:

2.8 / 5 rating (11 votes)

Follow us on Instagram @egg_recipes

We’ve had too many chocolate eggs this weekend so we’re all about the real deal tonightAn omelette - the definition of simple perfectionCelebrate Easter Sunday with a late brunch and this spring inspired eggs Benedict with asparagus - check out the link in the bioEnjoy a lazy Saturday breakfast with a tasty twist on a bacon and egg roll - find the recipe in the bio