Ham Cheese Pancakes Recipes

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HAM AND CHEESE PANCAKES



Ham and Cheese Pancakes image

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

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups whole milk
3 tablespoons butter (, melted)
1 egg
1/2 cup grated cheddar cheese
1/3 cup diced ham

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



Ham & cheese pancakes image

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

100g plain flour
1 egg , beaten
200ml full-fat milk or semi-skimmed milk
½ tbsp vegetable oil , plus extra for frying
30g butter
80g smoked ham , diced
80g gruyère , grated
small handful chives , snipped

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



Ham and cheese pancakes image

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

100g/3½oz plain flour
2 free-range eggs
300ml/10fl oz semi-skimmed milk
25g/1oz unsalted butter, melted, plus a little extra for cooking
1 tbsp vegetable oil
grated cheese
smoked ham, shredded

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



Cheese & ham pancake roll-ups image

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

140g plain flour
2 eggs
25g butter , melted plus extra for buttering
350ml semi-skimmed milk
sunflower or vegetable oil , for frying
12 thin slices of ham (125g pack), torn
260g bag spinach , cooked - see tip, below
140g grated cheddar
100ml half-fat crème fraîche
3 spring onions , sliced (optional)
handful dried breadcrumbs

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



Ham & cheese Dutch baby pancake image

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

3 large eggs
125ml full-fat milk
100g plain flour
2 tbsp melted butter
1 tbsp Dijon mustard , plus 2 tsp
100g Tenderstem broccoli
70g gruyère or Comté, grated
50g wafer-thin ham , torn into pieces
100ml crème fraîche , to serve

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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