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

A recipe by Alexander Papandreou
1 serving
  • 4 slices of smoked pork leg
  • 100gr Arla® Mozzarella, grated
  • 20 cherry tomatoes
  • 150gr Arla® fresh cream cheese
  • 30gr baby rucola

For the pancakes:

  • 200gr self-rising flour
  • 1 pinch of salt
  • 4 eggs, divided in yolk & white
  • 330gr milk
  • 50gr Lurpak® Lighter butter, melted
  • A little bit of Lurpak® Lighter butter for cooking
Stuffed savoury pancakes with mozzarella, smoked pork leg and cherry tomatoes


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 melted Lurpak® Lighter butter 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 Lurpak® Lighter 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.

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