Crispy cheesy outsides, fluffy insides with pops of ham, these pancakes are an outrageously delicious way to use up leftover Christmas Ham though of course you can use store bought or even bacon. Using this recipe has a base, imagine the possibilities! Grated veggies, leftover cooked chicken, sausages – let your imagination run wild!
WHAT A WAY TO TRANSFORM LEFTOVER HAM!!!!!
Mind you, there is nothing wrong with a good ole’ ham sandwich. In fact, a leftover Christmas ham sandwich is the best of the best of all sandwiches, in my humble opinion.
Though hot on its heels is a cheese and ham jaffle, made using an old school jaffle maker – none of those fancy sandwich presses, thanks! Nope, we use Wonder White sandwich bread, lashings of butter on both sides, pile on the ham and cheese as high as you dare, then use both hands and every muscle in your arms plus body weight to squeeze the clamp shut and let the jaffle maker do its work.
So, sandwiches first.
Then once you’re sandwiched out, try these Cheese and Ham Pancakes. And if you’re out of ham, just use regular store bought ham or BACON!
Cheese and Ham Pancakes (Pikelets!)
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings 13 pancakes
- 1 cup / 150 g plain flour (all purpose flour)
- 2 tsp baking powder
- Pinch of salt and pepper
- 1 egg
- 215 ml / 3/4 cup + 2 tbsp milk (Note 1)
- 1 1/4 cups / 150 g grated cheddar cheese (Note 2)
- 1 1/4 cups / 225g chopped ham (Note 3)
- 1 1/2 cups shallots / scallions , finely sliced (about 4 stalks)
- 2 – 3 tbsp butter
- Sour cream (highly recommend, or use yoghurt)
- Extra chopped shallots
- Extra chopped ham , cooked
- 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.
1. I use low fat, any type is fine, even non dairy. I realise it’s odd to have such a specific quantity of milk but this is the amount I find is required to make the batter thin enough to easily spread into rounds, but thick enough to cook through properly. If the batter is to thin for a thick pancake like these are, then the inside of the middle often does not cook through properly.
2. Use any other grated, flavoured melting cheese you want, such as Tasty (an Australian cheese), Monterey Jack, Gruyere (ooh, fancy pants!), swiss, colby. Don’t use parmesan, it’s too strong (or if you want to, reduce to 3/4 cup) and if you use mozzarella, add 1/2 tsp salt into the batter.
3. I used leftover Christmas ham, but can use any ham you want. If you use bacon, use around 300g / 10 oz bacon, chop it then cook until light golden. Drain on paper towels then use per recipe.
4. I use an ice cream scooper with a lever which is a perfect 1/4 cup measure. Pretty sure I got mine from a discount store for the bargain price of $2 or so. One of the best kitchen buys ever, it is so handy for all things round – think cookie batter, fritters, MEATBALLS! Oh, and ice cream. 🙂
5. Servings and nutrition: Makes 13 pancakes about 8.5 cm / 3.5″ wide and 1.5cm/ 3/5″ thick. Nutrition is per pancake, excluding toppings.