Savory Stuffed Pancakes with ham, cheese and mushrooms

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Savory Stuffed Pancakes

Savory Stuffed Pancakes with ham, cheese and mushrooms

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My Savory Stuffed Pancakes takes the traditional meal staple to new heights by incorporating a delicious filling of smoky ham, melted cheese, and sautéed mushrooms.

Cooking Time: 15min

Serving: 1 servings

INGREDIENTS:

Pancakes:

  • 1 cup wheat flour
  • 2 eggs
  • 1 cup milk
  • 3/4 cup carbonated water (or regular water)
  • Pinch of salt
  • 3 tablespoons butter or vegetable oil (for cooking)

Filling:

  • 1 onion, finely diced
  • Ham, diced
  • Cheese (such as cheddar or Swiss), grated
  • Mushrooms, sliced
  • Salt
  • Pepper
  • Garlic powder
  • Sour cream (for serving)
  • Butter (for serving)
  • Extra virgin olive oil (EVOO)

INSTRUCTIONS:

  1. In a mixing bowl, combine the wheat flour and a pinch of salt.

  2. In a separate bowl, whisk the eggs until they are well beaten.

  3. Gradually pour the milk into the beaten eggs while continuing to whisk.

  4. Slowly add the liquid mixture to the bowl with the flour while whisking, ensuring there are no lumps. You can also use an electric mixer or blender for a smoother batter.

  5. Once the batter is well mixed, gradually add the carbonated water (or regular water) while whisking. The carbonation helps create light and fluffy pancakes, but regular water works as well.

  6. Melt the butter or heat the vegetable oil in a non-stick skillet or griddle over medium heat.

  7. Ladle or pour a small portion of the batter onto the skillet, spreading it into a round shape with the back of the ladle or a spoon.

  8. Cook the pancake until bubbles start to form on the surface, then flip it using a spatula.

  9. Cook the other side for a few more minutes until it is golden brown.

  10. Transfer the cooked pancake to a plate and cover with a clean kitchen towel to keep it warm

  11. In a skillet, heat some EVOO over medium heat. Add the diced onion and sauté until it becomes translucent.

  12. Add the diced ham to the skillet and cook for a few minutes until it starts to brown.

  13. Add the sliced mushrooms to the skillet and sauté until they are cooked and any liquid has evaporated.

  14. Season the mixture in the skillet with salt, pepper, and a sprinkle of garlic powder. Adjust the seasonings according to your tast

  15. Fold the pancake with the filling.

  16. Serve the savory stuffed pancakes with a dollop of sour cream and a pat of butter on the side.