Step 1

Place the buckwheat flour, egg, milk and salt in the mixing bowl and mix 30 Sec / Speed Leave the mixture to stand for at least 30 minutes, or up to 2 hours or overnight in the fridge.

Step 2

Meanwhile, preheat the oven to 200°C / 180°C Fan / Gas Mark 6 and line a large baking tray with greaseproof paper. Set aside. Clean the mixing bowl.

Step 3

Place the cheese in the mixing bowl. Grate 6 Sec / Speed Add the cream, mustard and chives and combine 10 Sec / Speed Spoon into a small bowl and set aside.

Step 4

Place the butter in a large nonstick frying pan and heat to medium heat. Once the butter is bubbling, pour out the butter and use a piece of kitchen towel to ensure you have swept up any excess butter. Pour some mixture, enough to cover just the surface of the pan, and swirl around until you have an even layer of thin pancake batter. Fry for a minute, then flip over and fry again for another minute until lightly browned.

Step 5

Spread ⅓ of the cheese mixture into the centre, making a little well. Decorate the ham, torn into pieces around the well and crack an egg in the centre. Flip the edges of the pancake into the centre to make a little square parcel. Cook for another minute than slide onto the prepared baking tray.

Step 6

Repeat with the other pancakes and bake in the oven until the egg white has just set, around 10 minutes. Serve straight away.