Preparation Time: 15 minutes
Cooking Time: 4-5 minutes
Serves: 2 people
- 4 slices of smoked pork leg
- 100 gr Arla® mozzarella, grated
- 20 cherry tomatoes
- 150 gr Arla® fresh cream cheese
- 30 gr baby rucola
For the pancakes
- 200 gr self-rising flour
- 1 pinch of salt
- 4 eggs, divided in yolk & white
- 330 gr milk
- 50 gr Lurpak® Lighter butter, melted
- A little bit of Lurpak® Lighter butter for cooking
Using a sharp knife, cut on a wooden chopping board, the slices of smoked pork leg into thin sticks and half of the cherry tomatoes, into half pieces.
For the pancakes, add in a large bowl, flour, salt, yolks, milk and Lurpak® Lighter butter melted and stir with a whisk until well mixed and smooth.
Beat the whites until you have a dense meringue and then add the meringue into the flour mix with a silicone spatula, mixing in gentle, circular motions.
When the mix is ready, add the smoked pork leg, the grated Arla® mozzarella and the slices of cherry tomatoes. Mix well and carefully.
Add some butter in a non-stick pan, let it melt and with a small wooden spoon, place in the pan 2-3 spoons of of the pancake mix, depending on the size of the pan.
Cook each pancake for approximately 2 minutes on each side, until golden and fluffy.
When the pancakes are ready, take the pan off the heat, place the pancakes on a wooden chopping board and serve in individual plates one on top of the other, in layers, adding in between Arla® fresh cream cheese, baby rocula and the rest of the cherry tomatoes halves.