A recipe by Alexandros Papandreou

Stuffed savoury pancakes with mozzarella, smoked pork leg and cherry tomatoes

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.