Ham And Cheese Pancakes Recipes

HAM AND CHEESE PANCAKES

Steps:

• Sieve the flour into a large bowl. Make a well in the centre and crack in the eggs. Beat the eggs with a fork, gradually incorporating the flour from the outside of the well as you mix.
• Gradually pour in the milk, whilst whisking, until the batter is smooth and there are no lumps. Stir in the melted butter. Cover with a cloth and put in the fridge for 15 minutes.
• Heat 1 teaspoon of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted, spoon 1-2 ladles of the batter into the pan. Carefully swirl the pan around until the batter has coated the bottom. Cook for 1-2 minutes on each side, or until golden brown. Repeat with the remaining oil and batter.
• To serve, transfer the pancake to a plate and sprinkle over a little cheese and ham. Roll up the pancake while it's still warm so that the cheese melts a little and serve immediately.

HAM AND CHEESE PANCAKES

Steps:

• Melt the butter in microwave for 30 seconds, set aside.
• In a medium bowl, mix together flour, salt, and baking powder.
• Stir milk and egg together.
• Create a well in the center of the flour mixture.
• Pour the butter and milk mixture into the well.
• Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
• Mix in the diced ham and shredded cheese.
• Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
• Cook each side for 2-4 minutes, until lightly golden brown.

CHEESE AND HAM PANCAKES (PIKELETS!)

Steps:

• 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.