Ham, Leek & Cheddar Pancake Traybake

Make the pancakes (or use shop-bought pancakes)

• You will make 6 pancakes. You can also use a packet of shop-bought pancakes if you prefer! In a bowl whisk together the flour, 2 of the eggs, milk and vegetable oil with a pinch of salt until you have a smooth batter. Set aside for 30 minutes if you have time (this helps the gluten in the flour to relax and avoids tough pancakes).
• When you’re ready to cook the pancakes, heat a dash of oil in a medium frying pan on a medium-high heat. When the pan is hot pour a few tablespoons of the pancake batter into the pan and cook until each pancake is golden on both sides.

Preheat the oven & prep the leeks

• Preheat the oven to 200°C/180°C fan. Thinly slice the leeks then pop them in a bowl and pour over boiling water until covered. Set aside until later.

Make the cheat's white sauce

• Mix together the remaining egg, cottage cheese and Greek yoghurt and season well with salt and pepper.

Fill the pancakes

• Drain the leeks. Grate the cheddar if not already grated. Spread each pancake with a little mustard. Top with a slice of ham, some leeks and a scattering of cheddar. Keep back some cheddar to sprinkle on top.
• Roll up the pancake. Repeat until all the pancakes are filled and rolled.

Assemble & bake

• Add the pancakes to a baking dish in a single layer. Pour over the white sauce and sprinkle with the remaining cheddar. Bake for 25 minutes until golden on top.

Plate Up

• Plate up and enjoy!