Lisbon Pancakes Recipe

Ingredients

• 4 cups self-rising flour (all purpose)
• 4 cups milk
• 3 eggs
• 1 pinch salt
• 1 onion
• 2 tomatoes
• 4 slices ham
• 200 g rasped cheese (gruyere, gouda, other)
• oregano
• salt
• pepper

Instructions

1. Pour 4 cups of milk into a pan over medium heat.
2. In a bowl, mix 4 cups of self-rising flour and 3 eggs with a spatula until combined.
3. Once the milk is lukewarm, slowly add it to the flour mixture bit by bit, stirring with a wire whisk until the dough is smooth.
4. Stir in a pinch of salt for seasoning.
5. Ideally, cover the bowl with a clean dish towel and let the dough rest for 30 minutes. If you’re in a hurry, you can skip the resting time and use the dough right away.
6. While the dough rests, prepare your filling: fry 1 diced onion in a pan until translucent.
7. Next, dice 2 tomatoes and chop 4 slices of ham into one-inch squares.
8. To cook the pancakes, melt a pat of butter in a pan over high heat.
9. Pour in one ladle of the dough, turning the pan to ensure it covers the bottom entirely.
10. Reduce the heat to medium once the dough is in the pan.
11. When the dough firms up and is no longer liquid, flip the pancake carefully.
12. On one half of the pancake, place your desired filling ingredients, sprinkling with oregano, salt, and pepper to taste.
13. Fold the pancake in half and press down on the edges to seal it nicely.
14. Cook each side for about a minute, ensuring they are golden brown and heated through before serving.