Ham And Cheese Pancakes

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These thin and sugar – free German style pancakes with a French touch 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 and 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 egg
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. After 30 minutes take the bowl with batter out of the fridge and stir in sparkling water.

  • 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.

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

These thin and sugar – free German style pancakes with a French touch 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.
Prep Time10 mins
Cook Time25 mins
Rest Time30 mins
Total Time1 hr 5 mins
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: European, French, German
Keyword: baking, how to, pancakes with ham and cheese, Pfannkuchen
Servings: 5 pancakes
Author: Ester from esterkocht.com

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 recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

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