I can’t wait to share this scrumptious recipe for Cheese and Ham Pancakes with you! These delightful little pikelets are an absolute joy to make, and they are bursting with flavor. Imagine sinking your teeth into a crispy cheesy outside with a fluffy, tender inside that surprises you with flavorful pops of savory ham. They are a perfect way to enjoy leftover Christmas ham, but don’t worry if you don’t have any; you can use store-bought ham or even crispy bacon! The best part is that this recipe serves as a fantastic base, allowing you to get creative with your ingredients. Grated veggies, leftover chicken, sausages – the culinary possibilities are endless! So grab your apron, and let’s whip these up!
Why You’ll Love This Recipe
- Quick and Easy Prep: With just 10 minutes of prep time, you can whip up these pancakes in no time!
- Versatile Ingredients: Use whatever leftovers you have on hand, from ham to veggies!
- Deliciously Cheesy: Rich and gooey cheese gives these pancakes that extra oomph!
- Perfect for Any Meal: Whether it’s breakfast, brunch, or a snack, these pancakes are just right!
Ingredients
To create these fantastic Cheese and Ham Pancakes, you’ll need a few essential ingredients:
- Plain flour to provide a lovely, fluffy base.
- Baking powder to help the pancakes rise perfectly.
- A sprinkle of salt and pepper to enhance the flavors.
- An egg for richness and binding.
- Milk for that delightful batter consistency.
- Grated cheddar cheese for melting goodness throughout the pancakes.
- Chopped ham to lend savory bites of flavor in each mouthful.
- Shallots or scallions add a mild onion flavor that complements the dish.
- Butter for cooking and adding richness to the pancakes.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get our hands dirty and make some scrumptious Cheese and Ham Pancakes!
- In a large bowl, combine the plain flour, baking powder, salt, and pepper. Give it a light mix to incorporate these dry ingredients.
- Make a well in the center and crack in the egg. Pour in the milk and mix until the flour is just incorporated – don’t worry about little lumps!
- Add your grated cheese, chopped ham, and sliced shallots to the batter, stirring until everything is combined. The batter should be soft and dropping in consistency.
- Heat your non-stick pan over medium-high heat (or medium if your stove is powerful). If you’re using extra ham for topping, cook it in 1 teaspoon of butter until golden brown, then place on paper towels to drain.
- Now, add about 2 teaspoons of butter to your pan. Scoop ¼ cup of your pancake batter into the pan, spreading it into a neat 3” circle.
- Cook for approximately 2 minutes, or until the underside is a lovely golden brown. Flip and let it cook for another 1.5 minutes until perfectly golden on both sides.
- Remove the pancake onto a cooling rack. Don’t forget to add a little more butter in the pan for the next batch!
- Serve these beauties up with dollops of sour cream (which is a must!), and sprinkle with extra cooked ham and shallots if you desire.
Pro Tips for Making the Recipe
- Make sure you don’t overmix your batter. A few lumps are perfectly fine! This will keep your pancakes fluffy.
- If the batter feels too thick, feel free to add a splash more milk until you achieve the desired consistency.
- Try freezing any leftover pancakes! They reheat beautifully in the microwave or toaster, making them a quick breakfast idea on busy mornings.
How to Serve
These Cheese and Ham Pancakes are delicious served hot straight from the pan. Pair them with a dollop of sour cream, a sprinkle of fresh chives or shallots, and even some extra chopped ham for a truly indulgent experience. If you’re feeling adventurous, try serving with a fresh green salad or some lightly sautéed veggies for a colorful and healthy side!
Make Ahead and Storage
If you want to prepare ahead, you can mix the dry ingredients in advance and store them in an airtight container. When it’s time to cook, just add the wet ingredients and proceed as directed! For storing leftovers, allow the pancakes to cool completely before placing them in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Just make sure to separate layers with parchment paper to prevent sticking. Reheat in the microwave or toaster when you’re ready to enjoy!
Whether you enjoy them for breakfast with a side of fruit, as a delightful brunch treat, or even as a savory snack, these Cheese and Ham Pancakes are sure to become a staple in your kitchen. So gather your friends and family, and savor the smiles as they dig into this cheesy goodness! Happy cooking!
Irresistible Cheese and Ham Pancakes
Ingredients
- 1 cup plain flour (150 g)
- 2 tsp baking powder
- 1 pinch salt
- 1 pinch pepper
- 1 large egg
- 215 ml milk (3/4 cup + 2 tbsp)
- 1 ¼ cups grated cheddar cheese (150 g)
- 1 ¼ cups chopped ham (225 g)
- 1 ½ cups shallots/scallions (finely sliced, about 4 stalks)
- 2 – 3 tbsp butter (for cooking)
Instructions
- In a bowl, mix flour, baking powder, salt, and pepper.
- Create a well in the center, add egg and milk, mixing until just combined.
- Stir in cheese, ham, and shallots until you reach a soft dropping consistency.
- Heat a non-stick pan over medium-high heat, adding 2 tsp butter to melt.
- Pour 1/4 cup batter into the pan, spreading into a 7cm circle. Cook for 2 minutes until golden, then flip and cook for another 1 1/2 minutes.
- Remove pancakes and keep warm on a rack. Repeat with remaining batter, adding more butter as needed.
- Serve with sour cream, extra ham, and shallots, if desired.