Published Wednesday, 26 February, 2014 by Beth Bradshaw
1) whisk the milk and eggs together in a jug
2) combine the dry ingredients together and whisk in the liquid until no lumps remain.
3) heat a frying pan on a medium heat and add 1 ladel of batter to the pan and cover the pan with a thin layer.
4) once both sides are nice and golden, spoon some of the cream cheese onto the pancake, still on the heat, and quickly spread. Then follow with some of the ham, tomatoes and cheese. Cook for another 1 minute, then flip over half and serve!
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