Ham Cheese Pancakes Recipes

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.

HAM & CHEESE PANCAKES

Steps:

• Put the flour and ½ tsp salt in a bowl. Combine the eggs with the milk and oil, then gradually pour into the dry ingredients, whisking constantly until it's a smooth batter. Transfer to a large jug.
• Swirl a little oil around a large, non-stick pan over a gentle heat. Pour a quarter of the batter into the pan, tilting to coat the entire base. Cook for 1 min, flip over and cook for a further 30 secs. On one half of the pancake, add ¼ of the butter and sprinkle over ¼ of the ham and cheese. Grind over some black pepper and fold the pancake over the fillings. Fold in half again and transfer to a plate to serve. Repeat until you have four pancakes. Serve scattered with the chives.

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.

CHEESE & HAM PANCAKE ROLL-UPS

Steps:

• KIDS the writing in bold is for you ADULTS the rest is for you. FOR THE PANCAKES Tip in the flour, make a well, crack the eggs in dishes - whisk together. Tip the flour into a mixing bowl and make a well in the middle. Crack the eggs into separate dishes, remove any shell, and add to the flour. Tip in the butter, add a little milk and whisk until smooth.
• Whisk in the rest of the milk. Whisk in the rest of the milk, in a steady stream, until you have a smooth batter that is similar to the consistency of double cream. Now carefully pour the batter into a jug.
• Wipe the pan with oil and pour in the batter. Using kitchen paper, wipe the pan with a little oil. Place the pan on the stove and heat until hot. Remove from the heat and pour in enough batter to cover the base, swirling it around. Return to the heat for 3 mins until the underside is cooked.
• Now flip the pancake. Take the pan off the heat and, using a spatula, loosen the pancake. Flip the pancake in the air (or simply turn it over with the spatula) and cook the other side. When cooked, put the pancake to one side, then repeat the procedure to cook 7 more pancakes.
• FOR THE ROLL-UPS Butter a baking dish, then scatter ham and cheese over pancakes. Heat oven to 200C/180C fan/gas 6. Butter a large baking dish. Now lay a pancake in front of you and scatter over some ham, spinach and cheese (remembering to save 25g of the cheese).
• Roll up the pancakes and put them into the dish. Carefully roll up the pancakes and put them into the buttered dish. Repeat with all the pancakes.
• Make the topping. In a small bowl, mix together the crème fraîche with the remaining cheese and spring onions, if you like.
• Spread the topping, then sprinkle over the breadcrumbs. Spread the topping over the pancakes, sprinkle with breadcrumbs and bake for about 30 mins until bubbling and golden. Serve with a salad or veg.

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 POTATO PANCAKES

Steps:

• Combine grated potatoes, green onions and eggs in large bowl; mix well.
• Add ham, flour, salt and pepper; mix well.
• Heat 2 tablespoons oil in large heavy-bottomed skillet.
• Drop batter by heaping tablespoon and press with back of spoon to flatten.
• Cook over medium-high heat 2 to 3 minutes per side.
• Remove to paper towels to drain.
• Add remaining 1 tablespoon oil if necessary to cook remaining batter.
• Serve pancakes with chili sauce.