These ham and cheese pancakes are a family favorite! They’re delicious, so simple and quick to make. Easy enough to be made by kids too!
The pancakes are made with ingredients that everyone has in their kitchen: milk, flour, salt, sparkling water and flour and filled with ham and cheese. Make a perfect breakfast, brunch or light lunch/ dinner.
My 3 – year old daughter is very picky when it comes to food and she gets bored by eating the same food over and over again. So once a week I make these no-fail, simple and delicious savory pancakes with her for breakfast/ brunch.
Made with flour, egg, milk, sparkling water and a pinch of salt and filled/ topped with ham and cheese. No buttermilk, no sugar, no baking soda/ baking powder, no yogurt or lots of eggs needed to make them.
The pancakes are cooked, topped with cheese and ham while still in the pan until the cheese has melted. Then folded to create delicious and beautiful looking savory pancakes that you want to make over and over again.
These pancakes filled with ham and cheese can be served for breakfast, brunch, as a light lunch or dinner.
What you’ll need to make ham and cheese pancakes
What you’ll need for the pancakes
- 125 g (about 1 cup/ 4.4 oz) plain flour (all purpose flour)
- 200 ml (¾ cup + 1 tablespoon/ 6.8 fl oz) milk
- 2 tablespoons sparkling water
- 1 medium egg Germany, large US
- a pinch of salt
- butter for cooking
What you’ll need for the filling
- 5 ham slices (125 g/ 4.4 oz)
- 5 cheese slices (150 g/ 5.3 oz)
How to make pancakes with ham and cheese
Add flour, milk, egg and a pinch of salt to a bowl and whisk until you have a homogeneous mixture. Put the batter in the fridge (or outside on the balcony, if where you’re its cold) and let rest for about 30 minutes.
- Letting the batter rest gives the flour time to form gluten, hence making the pancake batter easier to work with. So this means that the pancakes will not be collapsing or falling apart when making them.
After 30 minutes take the bowl with batter out of the fridge and stir in sparkling water.
- Sparkling water creates bubbles in the batter making the pancakes light and fluffy.
Add butter to a pan (I’ve used a 24 cm (9.45 inch) pan) and heat over medium heat. Once the butter has melted and started to foam and sizzle around the edges, use a soup ladle and add a ladle of batter to the pan.
Twirl the pan in all directions until the batter covers the bottom of the pan. Wait until the dough is firmly set on the base, this takes about two minutes.
Now turn the pancake.
Align cheese slices on the turned but still in the pan pancake.
Followed by ham and cook until the cheese has melted. Remove the pancake from the pan and fold. You could also fold while still in the pan.
Repeat the process, until you’ve had used up all the batter. It’s very important that you always add butter to the pan before pouring the batter into the pan, so that the pancakes won’t stick at the bottom.
If there are remaining from the previous pancake, just remove them with a paper towel Serve immediately!! Enjoy!!
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Ham And Cheese Pancakes
Ingredients
- 125 g (about 1 cup/ 4.4 oz) plain flour (all purpose flour)
- 200 ml (¾ cup + 1 tablespoon/ 6.8 fl oz) milk
- 2 tablespoons sparkling water
- 1 egg
- a pinch of salt
- 5 ham, slices (125 g/ 4.4 oz)
- 5 cheese, slices (150 g/ 5.3 oz)
- butter for cooking the pancakes
Instructions
- Add flour, milk, egg and a pinch of salt to a bowl and whisk until you have a homogeneous mixture. Put the batter in the fridge (or outside on the balcony, if where you're its cold) and let rest for about 30 minutes. After 30 minutes take the bowl with batter out of the fridge and stir in sparkling water.
- Add butter to a pan (I've used a 24 cm (9.45 inch) pan) and heat over medium heat. Once the butter has melted and started to foam and sizzle around the edges, use a soup ladle and add a ladle of batter to the pan. Twirl the pan in all directions until the batter covers the bottom of the pan. Wait until the dough is firmly set on the base, this takes about two minutes. Now turn the pancake. Align cheese slices on the turned but still in the pan pancake followed by ham and cook until the cheese has melted. Remove the pancake from the pan and fold. You could also fold while still in the pan. Repeat the process, until you've had used up all the batter. It's very important that you always add butter to the pan before pouring the batter into the pan, so that the pancakes won't stick at the bottom. If there are remaining from the previous pancake, just remove them with a paper towel Serve immediately!! Enjoy!!
Notes
- Letting the batter rest gives the flour time to form gluten, hence making the pancake batter easier to work with. So this means that the pancakes will not be collapsing or falling apart when making them.
- Sparkling water creates bubbles in the batter making the pancakes light and fluffy.
Did you make this pancake with ham and cheese recipe? I’d love to hear from you! Simply write a review and add rating to it.