Cheese and Ham Pancakes

Cheese and ham pancakes are my famous recipes for a fast and enjoyable meal. I first tested them when I was looking for something else for breakfast, and they quickly became a hit. The savory ham and gooey cheese covered in soft hotcakes is perfect. It’s a fun twist on classic pancakes and grand for any time of day. They’re easy to make and use elements you likely already have. Whether you’re cooking for yourself or the whole family, these pancakes never disappoint. A try—you’ll love them!

What are Cheese and Ham Pancakes?

Cheese and ham pancakes are tasty pancakes made by adding ham and cheese to the batter or folding them into cooked pancakes. They have a creamy, salty, and cheesy taste that’s perfect for those who like a better-tasting meal over sweet. Combining soft pancakes with softened cheese and ham creates a tasty mix of surfaces and flavors.

These pancakes are a superb choice for a fast and easy meal. They don’t need many components; you can have them ready in just a few minutes. Whether for breakfast, lunch, or dinner, they offer a simple way to enjoy something tasty without much cooking action.

There are many benefits to cheese and pancakes. They are filling and loaded with protein from the ham and cheese, making them a delightful meal. They’re also versatile—you can want them on their own or pair them with a side salad or stew for a better complete dinner. They’re easily customizable by counting other cheeses or elements like vegetables.

Ingredients

• 800g straight-cut flakes
• 2 tbsp vegetable fat
• 2 onions, finely cut
• 50g simple flour
• 1 egg, lightly battered
• 150ml semi-skimmed milk
• 125g cooked ham, torn
• 150g Cheddar, coarsely ground
• 10g flat-leaf parsley, finely chopped

Notes

You could also add a bit of parsley if you see them light.

Method:

• Preheat the range to 200°C/fan 180°C/gas 6.
• Sift the flour and salt into a mixing bowl and complete a well in the center. Stream the egg and milk into the well and whisk until soft. Music is made via a sieve (to clear any lumps) and mixed in with the oil. Let it sit at room temperature for thirty minutes.  
• Heat a nonstick skillet on medium-low heat.  When burning, rub with a good little butter, pour in half a scoop of batter, and turn the pan so it forms a thin, even coating. When the batter forms to set, loosen the pancake with a palette cutter and flip it over. Cook for 30 moments, then glide onto a plate and wrap with a clean tea towel. Repeat with the remaining batter.
• A baking dish with a surface should be buttery.
• Cut the leeks in half lengthways and cut into 1 cm coins. Mist until tender. Press the water on kitchen paper and place it in a mixing bowl.
• Whiten the spinach in boiling water, empty it, and cool it under cold running moisture. After drying off, add to the basin containing the leeks. Smash half of the Tetilla cheese into little pieces and add to the bowl. Season with salt and pepper, spot with ½ tsp smoked paprika, and gently combine.
• Take the first pancake and put 1 slice of ham at the edge. Count 2 heaped tablespoons of the leek, spinach, and cheese mix. Roll the pancake up and stand in the baking dish. Recite with the remaining pancakes. Top with the remaining Tetilla cheese and add a small, more smoked paprika. Sprinkle well with the grated Galmesan cheese and bake for 25 minutes or until hot and bubbling.
• Serve with a leafy salad and a dash of smoked hot sauce.

Little tips:

• Make sure the heat is distributed evenly if you’re using a skillet. Let your pan heat up while you complete the batter.
• Forever spray your pan with a little nonstick spray to keep your hotcakes from sticking.
• Make multiple pancakes at once using an electric griddle. That one is mine, and I use it constantly. Set it to 325 degrees for these pancakes.
• Use quality elements. I use unsalted butter and whole milk for this formula. Grate your cheese; it’s so much better!
• Make sure your baking powder is new. If you feel it provides an odd taste, it’s likely time for a new one. You might also try aluminum-free.
• This batter is wide. You might be tempted to thin it out with better milk, but don’t, or your pancakes won’t cook as evenly over. The batter is wide.
• Because the batter is so wide, I don’t wish to pour it. Use a 1/4 cup counting spoon to portion out nice rounded pancakes.
• Place the flip on the wrist!

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Can You Freeze Pancake Batter?
Shirley Chung’s Scallion Pancake Recipe

What if you don’t have Cheese and Ham pancakes?

If you don’t have Cheese and Ham Pancakes, don’t fret! You can easily replace them with elements you already have at the house. Any kind you have on hand, like cheddar, mozzarella, or even a cheese space, will perform just fine. If you’re out of ham, you can return it with cooked chicken, turkey, or vegetarian options like sautéed mushrooms or tofu. 

As for the pancakes, if you don’t have a pancake combination, you can quickly make your batter using flour, eggs, and milk or employ a wrap or tortilla as a base. With these easy swaps, you can still want a delicious and enjoyable meal!

Can I Freeze Ham and Cheese Pancakes?

Absolutely! After the pancakes are totally chilled, place them on a baking dish and put them in the freezer. Once set, transfer to a freezer pack. To reheat, toast in the microwave or toaster for 35 seconds.  

Conclusion

Pancakes with cheese and ham are an easy and tasty breakfast or lunch choice. They are created by mixing soft pancakes, tasty ham, and oozy cheese. Mixing up the recipe with various cheeses or ingredients like veggies is simple. Even if I run out of some components, easy solutions will still work. These pancakes are a quick dinner option as they can be frozen. It only takes a few simple steps to make a delicious dish that everybody will enjoy!