Pancakes make the perfect breakfast item. You can make sweet or savory pancakes, they’re easy to modify with different ingredients, and best of all, they’re delicious! These Ham and Cheese Stuffed Pancakes will change the way you look at breakfast. From the outside, they look like an average savory pancake, but once your slice into them and melty cheese starts flowing out, you know you have something great. This recipe is super easy to make. Simply make a pancake batter, add cheese and ham slices, and you’re good to go. Just what you need to impress your breakfast guests!
Making savory stuffed pancakes it's so easy. Mix the dry ingredients (flour, baking soda, salt, sugar) in a bowl until combined, then add the eggs and kefir and stir through until all the ingredients are fully combined. There should be no lumps. Next, pour a little of the mixture into a pan in the shape of a circle. Place a slice of ham and cheese in a circle on top of the mixture. Finally, cover with more mixture and cook.
– You can substitute the all-purpose flour for almond flour. Make sure to use almond flour, and not almond meal. You want a light fluffy pancake, and almond meal will make the savory pancakes mealy.
– If you don’t have eggs (or can’t use them because of an egg allergy), you can substitute them with applesauce. Simply use ¼ cup applesauce in the place of one egg. So, this recipe would therefore need ½ cup applesauce.
– If you’re short on time, a store-bought pancake mix will also work, you don’t need to make your own pancake batter from scratch.
– Get creative with your own filling: make them sweet by adding a fruit compote and nuts, or add other savory ingredients like cream cheese and smoked salmon.
These savory pancakes will keep well in the refrigerator (in an airtight container) for up to 4 days. While pancakes on their own will freeze quite well, the stuffed ones won’t last well in the freezer. But they’re so easy to whip up, that there’s no excuse to make them fresh every time!
Mix the flour, baking soda, salt, sugar.
Add the two eggs and kefir.
Mix until smooth. The mixture should be lump , but be careful freenot to overmix.
Use a spoon to drop a small amount of the pancake batter onto a non-stick pan over medium heat.
As soon as you start to see bubbles forming on the surface, you can add a slice of ham to each pancake.
Follow up with a small slice of cheese.
Top with another slice of ham.
Add another spoonful of pancake batter to the cheese and ham tower, to ‘close’ the pancake.
Cook until the surface browns, then carefully flip them over.
Cook the other side until brown and cooked through.
– Be careful not to overmix your pancake batter. This will knock out the air in your batter and your pancakes won’t be as light and fluffy as you want them.
– Don’t make the pan too hot. Otherwise, the outside of the savory pancakes will burn while the cheese hasn’t warmed enough to melt yet. Keep it on medium heat.
-A non-stick pan works best for pancakes, it will slide out of the pan easily and there’s less clean up.