Pancake batter:
4 oz self-raising flour
½ tsp salt
1 medium egg, lightly beaten
1 oz melted butter
Milk to mix

Scrambled eggs:
4 medium eggs, beaten
4 fl oz whole milk
Salt and black pepper
8 thin slices goat’s cheese, lightly grilled
50 grams ham, cut into strips

Sift the flour and salt into a bowl, gradually whisk in the egg, melted butter and milk to form a batter – consistency of double cream. Refrigerate for 30 minutes

Heat a little oil in a small frying pan and add a small ladleful of the batter. Gently cook for 1 to 2 minutes until the bubbles come to the surface and burst. Flip over and cook for 30 seconds. Repeat until the mixture is used. Wrap in a warm clean tea towel to keep soft

Whisk together the eggs, milk and seasoning and pour into a small pan. Cook gently, stirring constantly until scrambled. Spoon on top of the 8 savoury pancakes. Add the goat’s cheese and place the ham on top. Serve warm

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