Cheese and Ham Pancakes (Pikelets!)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
13 pancakes
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Calories
140 kcal
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Course
Breakfast
Cheese and Ham Pancakes (Pikelets!)
Description
This recipe uses plain flour, baking powder, and a pinch each of salt and pepper, combined with egg and milk to create a soft batter suitable for spreading into approximately 7cm rounds. The batter incorporates grated cheddar cheese, chopped ham, and finely sliced shallots, giving the pancakes a savory richness and mild onion flavor.
Cooked in butter over medium heat, the pancakes develop a deep golden underside and cook quickly on the flip side, producing tender, lightly crisp small pancakes. The recommended butter amount and cooking temperature help achieve even cooking and flavor. Optional cooked ham can be added as a topping along with sour cream.
They're ideal for casual eating or brunch, offering a hearty combination of cheese and ham in a pancake form. The pancakes can be made with various melting cheeses and different ham types, including bacon treated similarly. The size and thickness are key to cooking through properly without being too thin or thick.
Serves about 13 pancakes, each roughly 8.5 cm wide and 1.5 cm thick.
Ingredients
- 1 cup / 150 g plain flour (all purpose flour)
- 2 tsp baking powder
- Pinch salt
- Pinch black pepper
- 1 egg
- 215 ml / 3/4 cup + 2 tbsp milk Note 1
- 1 1/4 cups / 150 g cheddar cheese Note 2, grated
- 1 1/4 cups / 225g ham Note 3, chopped
- 1 1/2 cups shallot finely sliced (about 4 stalks, or scallions
Cooking:
- 2 - 3 tbsp butter
Toppings (optional):
- sour cream (highly recommend, or use yoghurt)
- shallot extra chopped
- ham cooked, extra chopped
Instructions
- Place flour, baking powder, salt and pepper in a bowl. Mix to combine.
- Make a well in the centre. Add egg and milk. Mix until flour is incorporated - small lumps is fine (see video / photo in post).
- Add cheese, ham and shallots. Stir through - it should have a soft dropping consistency.
- Heat a non stick pan over medium high heat (or medium if your stove is strong).
- If using extra ham for toppings: cook it in just 1 tsp butter until golden, then remove onto paper towels to drain.
- For the pancakes: Add about 2 tsp butter, swirl to melt.
- Place 1/4 cup batter in the pan (Note 4), then roughly spread into a 7cm / 3" circle. Repeat to fill the pan (I do 3 in a small pan, 4 in a large).
- Cook for 2 minutes until the underside is deep golden. Don't wait for bubbles like normal pancakes, they won't appear.
- Flip and cook the other side for 1 1/2 minutes. Remove onto a rack.
- Add a bit of extra butter and repeat with remaining batter.
- Serve with dollops of sour cream (virtually mandatory!), sprinkled with extra cooked ham and shallots, if desired.
Notes
- The specified milk amount ensures the batter has the right thinness to spread easily yet cook through fully.
- Grated cheese varieties like Tasty, Monterey Jack, Gruyere, Swiss, or Colby can be used; parmesan is not recommended or should be reduced due to strong flavor; add salt if using mozzarella.
- Leftover or cooked ham can be chopped into the batter; bacon can substitute if cooked and drained.
- An ice cream scooper measuring 1/4 cup is helpful for evenly sized pancakes.
- Using low-fat or non-dairy milks is acceptable though may affect texture slightly.
- The recipe yields approximately 13 pancakes suitable for serving as finger food or light meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13pancakes
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 49g | |
| Calories | 140cal | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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