HAM AND CHEESE PANCAKES
These Savory Pancakes are the perfect recipe for leftover holiday ham. They are so easy and delicious that they could easily be the star of your Easter brunch, too! This post contains affiliate links.
Provided by Emily Grace
Categories Breakfast
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 pancake, Calories 151 kcal, Carbohydrate 16 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 251 mg, Sugar 1 g
HAM & CHEESE PANCAKES
A savoury pick-me-up made with gooey gruyère and smoked ham, serve these pancakes for brunch or as a light supper - they're the perfect comfort food
Provided by Chelsie Collins
Categories Breakfast, Brunch
Time 18m
Yield Makes 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 327 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.6 milligram of sodium
HAM AND CHEESE PANCAKES
This easy savoury pancake recipe makes for a great dinner on Pancake Day or a lazy Sunday brunch. Ham and cheese pancakes are a winner with the whole family!
Provided by Amanda Grant
Categories Light meals & snacks
Yield Serves 2
Number Of Ingredients 7
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.
CHEESE & HAM PANCAKE ROLL-UPS
Kids can help make these savoury pancakes, created as part of our Maisie Makes series. Top with creamy cheese sauce and bake in rolls
Provided by Barney Desmazery
Categories Main course
Time 1h30m
Yield Serves a family of 4 (makes 8 pancakes)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 497 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 1.9 milligram of sodium
HAM & CHEESE DUTCH BABY PANCAKE
Revamp the Yorkshire pudding and create a savoury Dutch baby pancake, filled with ham, cheese and broccoli. Serve with our mustardy sauce dolloped on top
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 240C/220C fan/gas 9. Put a large, ovenproof frying pan or two smaller pans in the oven to heat. In a food processor, whizz the eggs, milk, flour, 1 tbsp of the melted butter, 1 tbsp mustard and a pinch of salt. Leave to stand for 10 mins.
- Meanwhile, cook the broccoli in boiling water for 2 mins, then drain and rinse in cold water. Remove the pan from the oven and pour in the remaining butter, then the batter. Cook for 20 mins until golden and puffed, adding the cheese, broccoli and ham for the final 2 mins of cooking. Stir 2 tsp mustard through the crème fraîche and serve alongside the pancake.
Nutrition Facts : Calories 683 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 3.3 milligram of sodium
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