Meat and Cheese Stuffed Pancakes
Discover a fun twist on breakfast with these sausage (or ham) and cheese stuffed pancakes. Perfect for mixing up your morning routine!
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