Cheese and Ham Pancakes (Pikelets!)
Prep
10m
Cook
15m
Total
25m
This cheese and ham pancake recipe, also known as pikelets, is a savory twist on a classic favorite. With cheddar cheese, chopped ham, and finely sliced shallots mixed into the batter, these fluffy pancakes are perfect for breakfast or brunch. Top with sour cream, extra shallots, and ham for a delicious meal.
Ingredients
13 servingsCooking
Toppings (optional)
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 306kcal 15%
-
Fat 16g 24%
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Saturated Fat 8g 40%
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Carbohydrates 24g 8%
-
Fiber 1g 4%
-
Sugar 2g 4%
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Protein 15g 30%
-
Cholesterol 65mg 21%
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Sodium 580mg 24%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
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.
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.
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