Savoury Pancakes with Dried Cherries and Crispy Prosciutto

For the batter:
In a large bowl lightly beat the eggs with the yoghurt. Add salt and pepper and stir in the flour and baking powder using a whisk to make sure you have no lumps. The consistency should be similar to slightly thick double cream (if you feel it is a little dry, add a little milk). Add the grated cheese (but reserve 2 tablespoons of the cheese to sprinkle over the finished dish) and the chopped cherries.

Now crisp up the prosciutto slices in a hot, dry non-stick pan. Once it’s crisp remove it from the pan to a plate and cover with a sheet of foil to keep it warm while you cook the pancakes.

In the same non-stick pan, over medium heat, you can now cook the pancakes. Personally, I like to spray some olive oil in the pan to make sure the pancakes don’t stick. Alternatively, use some kitchen paper to distribute a very thin layer of oil on the pan before you pour in the batter.

When you scoop the batter into the skillet try and make sure each pancake has roughly the same amount of cherry pieces. Scoop batter into the skillet in your desired size of pancake, leaving space in between (you’ll probably have to make them in batches). Cook until the first side is golden brown and bubbles start to appear on the top surface. Flip and cook the other side until golden. Remove cooked cakes to a plate and finish cooking the rest of the batter.

Serve the pancakes warm, with a sprinkling of cheese and the crispy prosciutto.

With this batter you should be able to make at least 8 to 10 medium-size pancakes.