Pancakes for breakfast? Oh, yes! Every single day… In my dreams because I’m dieting. Ok, I’m trying :).
I love pancakes and this ham and cheese pancakes recipe is one of my favorites. These savory pancakes are very tasty and easy to prepare and they are a great choice for breakfast but also for an afternoon snack.
To prepare these savory ham and cheese pancakes you can use your favorite ham and cheese. Also you can use leftover ham and cheese.
If you want to be creative you can add to your savory pancakes aromatic herbs or finely diced veggies like red bell pepper, onions, mushrooms, dried tomatoes or whatever you like (if the veggies contain a big amount of water you must cook them first).
It’s very easy to prepare these savory ham and cheese pancakes. It’s a matter of minutes.
Now let’s talk about how to serve these super delicious savory ham and cheese pancakes.
Although I love savory-sweet combos, I wasn’t tempted to try to pour syrup over my savory pancakes. I prefer instead to serve them along with fresh veggies like tomatoes, bell peppers, cucumbers and olives. A Greek yogurt or freshly squeezed orange juice go great with these pancakes.
You have many options :). You can adjust these pancakes to your taste and serve them along with your favorite toppings.
You definitely have to give them a try!
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Ingredients for ham and cheese pancakes (about 14 pancakes):
– 4 eggs
– 240 gr (1 cup) yogurt
– 150 gr (5.29 oz) ham, diced
– 150 gr (5.29 oz) grated cheese
– 200 gr (1 2/3 cups) flour
– 1 teaspoon baking powder
– salt and pepper to taste
You also need vegetable oil to brush the skillet
How to make ham and cheese pancakes
Use a small bowl to combine flour and baking powder.
Separate the whites from yolks.
Place the egg yolks into a large bowl and mix to combine. Add the yogurt and mix.
Add the flour and mix to incorporate. Set aside.
Mix the whites at high speed until fluffy.
Use a spatula to incorporate the whites into the batter. Season with salt and pepper.
Stir in diced ham and grated cheese.
Brush a non-stick skillet with vegetable oil. Heat the skillet.
Spoon the batter into the skillet (I use 1/4 cup of batter for each pancake).
Cook until the underside is golden brown then flip the pancakes and continue to cook for a few more minutes.
Repeat with the remaining batter.
Serve along with fresh veggies, a Greek yogurt or freshly squeezed orange juice.