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Cheese and Ham Pancakes (Pikelets!)
Prep Time
10m
Cook Time
15m
Total Time
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
Steps
Nutrition Facts
Ingredients
(Servings:
13)
Scale
Scale
Cooking
Toppings (optional)
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories256kcal12%
-
Fat12g0%
-
Saturated Fat6g0%
-
Carbohydrates23g1%
-
Fiber0g0%
-
Sugar1g0%
-
Protein12g0%
-
Cholesterol73mg3%
-
Sodium265mg13%
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.