Ingredients
- 150g all-purpose flour
- 1 teaspoon baking powder (chemical yeast)
- 2 eggs
- 200ml milk
- 1 pinch of salt
- 2 tablespoons melted butter (plus more for cooking)
- 4 slices of ham
- 100g grated cheese (Emmental, cheddar, or other melty cheese)
Instructions
Prepare the Pancake Batter
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- Crack in the eggs and slowly add the milk while whisking to create a smooth, lump-free batter.
- Pour in the melted butter and stir until fully incorporated. The batter should be fluid but not too thin.
Cook the Pancakes
- Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour a ladleful of batter into the skillet to form a pancake. Cook for 1–2 minutes or until bubbles form on the surface and edges begin to set.
- Flip the pancake and immediately layer 1 slice of ham and a generous handful of grated cheese on one side.
- Fold the pancake in half or top with another pancake to enclose the filling. Cook for another minute until the cheese is melted.
Serve
- Repeat with the remaining batter and filling ingredients.
- Serve warm with a crisp green salad or simple mustard vinaigrette.
- Optional: Drizzle with crème fraîche or serve with a light herbed dipping sauce.
Quick Summary
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Variations
For a Mediterranean touch, swap the ham for diced sun-dried tomatoes and crumbled feta cheese, adding a pinch of oregano to the batter. If you prefer a heartier version, mix finely chopped spinach or sautéed mushrooms into the batter and use Gruyère or smoked Gouda for a deeper flavor.
To make it spicy, add a dash of cayenne pepper or finely chopped jalapeños to the batter and pair with pepper jack cheese and crispy bacon instead of ham.
Tips
Ensure your batter rests for 5–10 minutes after mixing; this allows the flour to fully hydrate and results in fluffier, more tender pancakes.
Use a non-stick skillet or griddle over medium heat, and avoid pressing down on the pancakes while cooking—this keeps them light and allows the cheese to melt evenly inside.
For evenly golden pancakes, wait until the surface is bubbly and the edges look set before flipping, usually about 2–3 minutes per side.
How to Store
Once cooled completely, store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer bag; they will keep for up to 2 months.
Reheat refrigerated pancakes in a toaster or warm skillet, and frozen ones can go straight into a skillet or oven until heated through—this helps restore their texture better than microwaving.
Conclusion
These salty pancakes with ham and cheese are a versatile and comforting dish that effortlessly blends simplicity with rich, savory flavor. Whether you stick to the classic recipe or experiment with creative variations, they promise a satisfying meal any time of day. Enjoy them freshly made with your favorite sides for a cozy, delicious experience.