Ham and Cheese Calzone Pancake with a Spicy Tomato and Maple Dip

Pork / Breakfast and Brunch

Preparation Time:
Cooking Time:
4 portions
Metric Imperial


For the spicy tomato and maple dip:

  • 1 brown onion
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 can chopped tomatoes
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
  • 1 tsp chilli flakes
  • Salt and pepper, to taste

For the pancake batter:

  • 1 1/4 cup self-raising flour
  • 1 1/2 tsp baking powder
  • 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
  • 3 large eggs
  • 1/8 cup melted butter
  • 1/3 cup milk
  • Pinch of salt
  • Vegetable oil, for cooking

For the calzone filling:

  • 3 slices of cooked ham
  • 1 cup mushrooms, sliced and cooked
  • 1 cup cheddar, grated


To make the spicy tomato and maple dip:

  1. In a saucepan, heat the olive oil over medium heat.
  2. Add the onions and sauté until soft and translucent.
  3. Add the minced garlic and sauté for another minute.
  4. Add the chopped tomatoes to the saucepan along with the dried basil, smoked paprika, maple syrup, chilli flakes and a generous pinch of salt and pepper.
  5. Bring the sauce to a simmer over medium heat then turn down the heat.
  6. Simmer for 20–30 minutes over low heat until the sauce thickens and the flavours are developed.

To make the pancake batter:

  1. Sift the self-raising flour, baking powder and salt into a large bowl. In a separate bowl or jug, whisk together the milk, maple syrup and eggs, then whisk in the melted butter.
  2. Pour the milk mixture into the flour and, using a whisk, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
  3. Heat up a large skillet over medium heat and pour a little oil in a small bowl.
  4. When the pan is hot, dip a folded paper towel into the oil and use it to apply a sheen of oil on the surface of the skillet.
  5. Pour a ladleful of batter in the skillet and swirl the skillet around so that the batter spreads out in a nice, even circle. Let cook on medium-high heat for 2 minutes.
  6. Add cheese, ham and mushrooms on half a side of the pancake to fill.
  7. Fold the other side on top of the fillings then flip the pancake.
  8. Cook for another 2 minutes.


  1. Serve the pancake calzone on a plate, sprinkle grated parmesan and add the maple spicy tomato dip on the side.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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