1/2 pt. basic pancake batter
8 thin slices of vacuum-packed ham
6 oz. cheddar cheese, grated
1/2 oz. butter
5 fluid oz. fresh soured cream

Make 8 pancakes using a 9 inch pan. Stack them on a plate interweaved with grease proof paper and leave to cool. Place a slice of ham on one half of each pancake. Scatter with some grated cheese. Season with black pepper and fold each pancake in half. Arrange the stuffed pancakes in a buttered oven proof dish.