Cheese and Ham Pancakes
Golden, crisp-edged pancakes with fluffy centers, cheddar, ham and scallions. Serve them with sour cream and extra cooked ham for breakfast or brunch.
By Cookin' Kitchen
- Total: 25 minutes
- Makes: 13 pancakes
Recipe
Cheese and Ham Pancakes
Golden, crisp-edged pancakes with fluffy centers, cheddar, ham and scallions. Serve them with sour cream and extra cooked ham for breakfast or brunch.
Cookin' · https://cookin.club/recipes/cheese-and-ham-pancakes
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Makes
- 13 pancakes
Ingredients
For 13 pancakes
Cooking
Toppings (optional)
Equipment
- Bowl
- Non-stick pan
- Paper towels
- Rack
Instructions
Step 1: Put the flour, baking powder, salt and pepper in a bowl. Mix to combine.
Step 2: Make a well in the center. Add the egg and milk. Mix until the flour is incorporated; small lumps are fine.
Step 3: Add the cheese, ham and shallots. Stir through until the batter has a soft dropping consistency.
Step 4: Heat a non-stick pan over medium-high heat, or medium heat if your stove is strong.
Step 5: If using extra ham for the topping, cook it in 1 teaspoon butter until golden. Remove it to paper towels to drain.
Step 6: For the pancakes, add about 2 teaspoons butter to the pan and swirl to melt.
Step 7: Put 1/4 cup batter in the pan and roughly spread it into a 7 cm (3-inch) circle. Repeat to fill the pan; use 3 pancakes in a small pan or 4 in a large one.
Step 8: Cook for 2 minutes, until the underside is deep golden. Do not wait for bubbles; these pancakes will not develop them like regular pancakes.
Step 9: Flip and cook the other side for 1 1/2 minutes. Remove to a rack.
Step 10: Add a little more butter and repeat with the remaining batter.
Step 11: Serve with dollops of sour cream, sprinkled with extra cooked ham and shallots if desired.
Notes
For a bacon variation, use about 300 g (10 oz) bacon, chopped and cooked until light golden. Drain it on paper towels before adding it to the batter.
The notes suggest other grated melting cheeses, including Monterey Jack, Gruyere, Swiss or Colby. Avoid Parmesan, or reduce it to 3/4 cup if using it. If using mozzarella, add 1/2 teaspoon salt to the batter.
The recipe notes say any type of milk can be used, including non-dairy milk. They also suggest yoghurt in place of sour cream.
The nutrition information is for one pancake and excludes toppings.
Nutrition per pancake
- Calories
- 140 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Crisp, cheesy edges and fluffy centers make these ham and cheddar pancakes a satisfying breakfast or brunch. Scallions add a fresh bite, and a spoonful of sour cream makes a rich topping.
Use leftover ham or store-bought ham. Cooked bacon is another option; see the notes for its amount and preparation.
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