Gouda Stuffed Flapjacks

Ingredients

The Batter:

1 1/2 cups (195g) all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1 1/4 cups (295ml) milk
1 large egg
4 tbsps (56g) Ladismith salted or unsalted butter, melted (plus extra for the pan)

The Filling:

- In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, whisk the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix gently until just combined (a few small lumps are perfectly fine). Let the batter rest for 10 minutes at room temperature.
- Heat a large non-stick pan over medium-low heat and melt a small pat of butter to coat the surface. If you are using a cooking shape or cookie cutter, place it into the pan.
- Scoop a generous dollop of batter into the warm skillet (or into the cooking shape or cookie cutter) and spread it out slightly to about 1/2 cm thick. Immediately place some ham and grated Gouda directly on top of the batter. Cover the ham and cheese with another small scoop of batter, spreading it slightly to seal the fillings inside.
- Cook for about 3–4 minutes, until bubbles form on the surface and the bottom is a beautiful golden brown. Carefully flip it over and cook for another 2–3 minutes on the other side until browned and cooked through.
- Repeat with the remaining batter and filling. Serve warm while the cheese is still gooey and melted! Enjoy!