Golden crispy cheesy outsides, fluffy insides with pops of ham (or bacon).
Servings: 13 pancakes
1 cup plain flour (all purpose flour)
2 tsp baking powder
Pinch of salt and pepper
3/4 cup + 2 tbsp milk (Note 1)
1 1/4 cups grated cheddar cheese (Note 2)
1 1/4 cups 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 too 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.