Savory Pancakes with Ham, Cheese, and Herbs
Savory Pancakes with Ham, Cheese, and Herbs
Ingredients
For the Savory Pancake Batter
- 3 large eggs
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 1 cup shredded ham
- 1 cup shredded mozzarella cheese
- 1/4 cup water
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
For Cooking
- 2 tablespoons unsalted butter, or vegetable oil, as needed
Instructions
- 1
In a large mixing bowl, crack the three large eggs. Add the salt and whisk thoroughly until the eggs are well combined and slightly frothy.
⏱️ 2 min
- 2
Pour in 1 1/2 cups of milk and continue whisking until fully incorporated with the egg mixture.
⏱️ 1 min
- 3
Gradually add the all-purpose flour to the wet ingredients, whisking continuously to prevent lumps. Continue whisking until a smooth, uniform batter forms. The batter should be slightly thicker than traditional crepe batter but still pourable.
⏱️ 3 min
- 4
Add the shredded ham, shredded mozzarella cheese, 1/4 cup of water, finely chopped fresh dill, and finely chopped fresh parsley to the batter.
⏱️ 2 min
- 5
Whisk all the ingredients together until they are well combined and the ham, cheese, and herbs are evenly distributed throughout the batter. Ensure no large clumps of ingredients remain.
⏱️ 2 min
- 6
Heat a non-stick pan or crepe pan over medium heat. Add about 1/2 teaspoon of unsalted butter or vegetable oil to lightly grease the pan, swirling to coat the bottom evenly.
⏱️ 2 min•🌡️ 350
- 7
Once the pan is hot (a drop of water should sizzle), pour a ladleful (about 1/4 to 1/3 cup) of the prepared savory batter onto the center of the pan. Immediately tilt and rotate the pan to spread the batter thinly and evenly across the bottom, forming a round pancake.
⏱️ 1 min
- 8
Cook the pancake for 2-3 minutes, or until the edges are set and lightly browned, and the surface appears mostly cooked through with small bubbles forming.
⏱️ 3 min
- 9
Carefully slide a thin spatula under the pancake and flip it over. Cook for an additional 1-2 minutes on the second side, until golden brown and cooked through.
⏱️ 2 min
- 10
Once cooked, remove the pancake from the pan and place it on a plate. For serving, you can roll it up tightly or fold it into quarters.
⏱️ 1 min
- 11
Repeat the process with the remaining batter, adding more butter or oil to the pan as needed for each pancake. Stack the finished savory pancakes on a plate to keep them warm.
⏱️ 15 min
- 12
Serve the savory pancakes warm, either rolled or folded. They are delicious on their own or with a dollop of sour cream or a sprinkle of extra fresh herbs.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Pancakes with Ham, Cheese, and Herbs
Ingredients
For the Savory Pancake Batter
- 3 large eggs
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 1 cup shredded ham
- 1 cup shredded mozzarella cheese
- 1/4 cup water
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
For Cooking
- 2 tablespoons unsalted butter, or vegetable oil, as needed
Instructions
- 1
In a large mixing bowl, crack the three large eggs. Add the salt and whisk thoroughly until the eggs are well combined and slightly frothy.
⏱️ 2 min - 2
Pour in 1 1/2 cups of milk and continue whisking until fully incorporated with the egg mixture.
⏱️ 1 min - 3
Gradually add the all-purpose flour to the wet ingredients, whisking continuously to prevent lumps. Continue whisking until a smooth, uniform batter forms. The batter should be slightly thicker than traditional crepe batter but still pourable.
⏱️ 3 min - 4
Add the shredded ham, shredded mozzarella cheese, 1/4 cup of water, finely chopped fresh dill, and finely chopped fresh parsley to the batter.
⏱️ 2 min - 5
Whisk all the ingredients together until they are well combined and the ham, cheese, and herbs are evenly distributed throughout the batter. Ensure no large clumps of ingredients remain.
⏱️ 2 min - 6
Heat a non-stick pan or crepe pan over medium heat. Add about 1/2 teaspoon of unsalted butter or vegetable oil to lightly grease the pan, swirling to coat the bottom evenly.
⏱️ 2 min•🌡️ 350 - 7
Once the pan is hot (a drop of water should sizzle), pour a ladleful (about 1/4 to 1/3 cup) of the prepared savory batter onto the center of the pan. Immediately tilt and rotate the pan to spread the batter thinly and evenly across the bottom, forming a round pancake.
⏱️ 1 min - 8
Cook the pancake for 2-3 minutes, or until the edges are set and lightly browned, and the surface appears mostly cooked through with small bubbles forming.
⏱️ 3 min - 9
Carefully slide a thin spatula under the pancake and flip it over. Cook for an additional 1-2 minutes on the second side, until golden brown and cooked through.
⏱️ 2 min - 10
Once cooked, remove the pancake from the pan and place it on a plate. For serving, you can roll it up tightly or fold it into quarters.
⏱️ 1 min - 11
Repeat the process with the remaining batter, adding more butter or oil to the pan as needed for each pancake. Stack the finished savory pancakes on a plate to keep them warm.
⏱️ 15 min - 12
Serve the savory pancakes warm, either rolled or folded. They are delicious on their own or with a dollop of sour cream or a sprinkle of extra fresh herbs.
⏱️ 1 min