Meat and Cheese Stuffed Pancakes
Equipment
- Normal Kitchen Utensils
Ingredients
- 1 Lb. Ham, Ground Breakfast Sausage or Canadian Bacon Divided into 8 pieces. Look for pieces that are 1/4-1/3 inch thick and around 2 1/2 inches in width.
- 8 2/3 Oz. Slices Cheddar, American or Pepper Jack Cheese (optional)
- 1 1/2 C All Purpose Flour
- 1 1/4 C Milk or Buttermilk
- 3 1/2 tsp Baking Powder
- 1 Egg
- 3 Tbsp Melted Butter
- 1 Tbsp White Sugar
- 1/4 tsp Salt
- Syrup and Cold Butter for Topping
Instructions
- Heat a large skillet over medium-high heat.
- Once hot, cook the meat. If using ham, Canadian Bacon or precooked sausage patties, simply heat for a minute on each side until hot. If using raw ground sausage, divide the meat into eight two-ounce balls and add to the skillet. Press the balls flat with a spatula, two 1/4 inch thickness and roughly 3 inches in diameter. Cook two minutes on each side until just cooked through. They should shrink a bit to 1/3 inch thick and 2 1/2 inches in diameter. Work in batches if necessary.1 Lb. Ham, Ground Breakfast Sausage or Canadian Bacon
- While the meat cooks, mix the flour, salt and baking powder in a large bowl. These are the dry ingredients for the pancakes.1 1/2 C All Purpose Flour, 1 Tbsp White Sugar, 1/4 tsp Salt, 3 1/2 tsp Baking Powder
- Whisk the melted butter, egg and milk into the dry ingredients. Whisk for a minute or two until everything is mixed evenly and there are no lumps.1 Egg, 3 Tbsp Melted Butter, 1 1/4 C Milk or Buttermilk
- Once the meat is cooked, set it aside off the heat.
- I like to wipe out the pan used for the meat and cook the pancakes in it, but feel free to get a new one.
- Heat a pan to medium heat. Once at temperature, scoop an eighth cup of the pancake batter onto the hot pan and smooth it out into a 5 inch circle. It should be thin, but should have no holes. For this step, I like to use a 1/4 C measuring cup. Scoop 1/4 C of batter into the cup, pour half of it (1/8 C) onto the pan, and smooth it out with the bottom of the cup.8 2/3 Oz. Slices Cheddar, American or Pepper Jack Cheese
- If using cheese, add one slice onto the center of the pancake you just poured. If the cheese is wider than the pancake, break it into smaller pieces. Press the cheese lightly into the wet pancake batter. Add a piece of meat to the center of the cheese (or pancake if you aren't using cheese) and cover it with the remaining 1/8 C of pancake batter. Simplified: 1/8 C pancake batter, meat and cheese, 1/8 C pancake batter.
- Cook your stuffed pancake for 2 minutes, until the bottom of the pancake has solidified and turned golden brown, and then flip. Cook another 2 minutes on the new side, until the pancake is cooked through and both sides are golden brown.
- Repeat the above pancake-cooking steps until all the batter is used up. You should get to about eight pancakes. If you have extra ingredients at the end, cook 'em up as a snack for the chef.
- Serve these pancakes topped with you favorite pancake toppings – butter, syrup and/or blueberry compote. You might also consider some Cowboy Candy, hot honey, honey butter or a few dashes of vinegary hot sauce. They go great with a side of eggs!Syrup and Cold Butter for Topping
Savory Stuffed Pancakes: A Breakfast Novelty
These stuffed pancakes are a fun novelty to mix up your typical breakfast routine. By combining the classic sweetness of pancakes with savory breakfast sausage (or ham) and gooey cheese, you get an entire breakfast in one portable pancake. It’s a dish that can satisfy both sweet and savory cravings, perfect for those mornings when you can’t decide what to eat.
A Delicious Twist on Classic Pancakes
To make these delicious stuffed pancakes, start with a classic pancake batter. Pour a small amount of batter into a hot pan, then top it with cooked breakfast sausage (or ham) and cheese. Cover with more batter, and once the edges start to set, flip and cook the other side until golden brown. The result is a warm, melty, and satisfying breakfast treat.
Adding a Kick to Your Stuffed Pancakes
One of the great things about these stuffed pancakes is their versatility. You can easily add a spicy kick to the dish. Try drizzling hot honey or honey butter over the top instead of syrup. For an extra zing, add some cowboy candy (candied jalapeños) or a few dashes of vinegary hot sauce. These additions can elevate your breakfast to a whole new level, making it a memorable meal.
Fun Facts and Origins
Pancakes have been enjoyed for centuries, with variations found in cultures worldwide. The idea of stuffing pancakes with savory ingredients, however, brings a modern twist to this timeless favorite. Combining different breakfast elements into one dish not only saves time but also creates a unique flavor experience.
Stuffed pancakes are reminiscent of dishes like the French “croque-monsieur” or the Italian “panzarotti,” where savory fillings are encased in dough. This recipe takes inspiration from those dishes and adapts it to a beloved breakfast staple.
Perfect for Any Occasion
Whether you’re hosting a brunch or simply want to surprise your family with something new, stuffed pancakes are a hit. They are easy to make and can be customized to suit any taste preference. Plus, they’re portable, making them a great option for busy mornings or breakfast on the go.
So, next time you’re looking for a way to elevate your breakfast game, give these stuffed pancakes a try. They’re sure to become a favorite in your household, adding a savory twist to your morning routine. Enjoy experimenting with different fillings and toppings to find your perfect combination. Happy cooking!
Some content generated with the help of ChatGPT | OpenAI: https://www.openai.com/