Place flour, baking powder, salt and pepper in a bowl. Mix to combine.

Make a well in the centre. Add egg and milk. Mix until flour is incorporated - small lumps is fine (see video / photo in post).

Add cheese, ham and shallots. Stir through - it should have a soft dropping consistency.

Heat a non stick pan over medium high heat (or medium if your stove is strong).

If using extra ham for toppings: cook it in just 1 tsp butter until golden, then remove onto paper towels to drain.

For the pancakes: Add about 2 tsp butter, swirl to melt.

Place 1/4 cup batter in the pan (Note 4), then roughly spread into a 7cm / 3" circle. Repeat to fill the pan (I do 3 in a small pan, 4 in a large).

Cook for 2 minutes until the underside is deep golden. Don't wait for bubbles like normal pancakes, they won't appear.

Flip and cook the other side for 1 1/2 minutes. Remove onto a rack.

Add a bit of extra butter and repeat with remaining batter.

Serve with dollops of sour cream (virtually mandatory!), sprinkled with extra cooked ham and shallots, if desired.