Cheese and Ham Pancakes (Pikelets!) Recipe

Introduction

Cheese and Ham Pancakes, also known as Pikelets, are a savory twist on the classic pancake. Packed with melted cheddar, salty ham, and fresh shallots, these make a delicious snack or light meal. Serve them hot with sour cream for a comforting treat.

Ingredients

• 1 cup / 150 g plain flour (all purpose flour)
• 2 tsp baking powder
• Pinch of salt and pepper
• 1 egg
• 215 ml / 3/4 cup + 2 tbsp milk
• 1 1/4 cups / 150 g grated cheddar cheese
• 1 1/4 cups / 225 g chopped ham
• 1 1/2 cups shallots / scallions, finely sliced (about 4 stalks)
• 2 – 3 tbsp butter
• Sour cream, for serving (highly recommended, or use yoghurt)
• Extra chopped shallots, for garnish
• Extra chopped ham, cooked, for garnish

Instructions

1. Step 1: In a bowl, combine the flour, baking powder, salt, and pepper. Mix well to distribute the ingredients evenly.
2. Step 2: Create a well in the center of the dry mixture. Add the egg and milk, then stir gently until the flour is mostly incorporated. Small lumps are fine.
3. Step 3: Fold in the grated cheddar cheese, chopped ham, and sliced shallots. The batter should be soft enough to drop easily from a spoon.
4. Step 4: Heat a non-stick pan over medium-high heat (or medium if your stove runs hot).
5. Step 5: If using extra ham for topping, cook it in 1 teaspoon of butter until golden, then drain on paper towels.
6. Step 6: Add about 2 teaspoons of butter to the pan and swirl it around to melt.
7. Step 7: Spoon about 1/4 cup of batter into the pan and gently spread it into a 7cm (3 inch) circle. Repeat to fill the pan, usually 3-4 pancakes at a time depending on pan size.
8. Step 8: Cook for 2 minutes until the bottom is deep golden. Do not wait for bubbles to appear as with sweet pancakes.
9. Step 9: Flip the pancakes and cook the other side for 1 1/2 minutes. Transfer to a cooling rack.
10. Step 10: Add more butter to the pan and repeat the process with the remaining batter.
11. Step 11: Serve warm with dollops of sour cream, topped with extra cooked ham and chopped shallots, if desired.

Tips & Variations

• Use smoked ham for a deeper, richer flavor.
• Swap cheddar for a milder cheese like mozzarella or a sharper one like gruyere to change the flavor profile.
• For a fresher bite, add chopped fresh herbs such as chives or parsley to the batter.
• If you prefer a thinner pancake, add a splash more milk to loosen the batter.
• Serve with a side of tomato relish or chutney for added tanginess.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through. These pancakes also freeze well; separate layers with parchment paper and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, you can substitute the plain flour with a gluten-free flour blend. Make sure it contains a binder like xanthan gum for best results.

What can I use instead of sour cream for serving?

If you don’t have sour cream, plain yoghurt or crème fraîche are great alternatives that add a similar creamy tang.

Cheese and Ham Pancakes (Pikelets!) Recipe

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★★★★★

4.9 from 79 reviews

• Author: Ethan
• Total Time: 25 minutes
• Yield: 12 pancakes 1x

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Description

Delicious cheese and ham pancakes, also known as pikelets, fluffy and savory, packed with cheddar, chopped ham, and fresh scallions. Perfect for a hearty breakfast or a satisfying snack, served warm with creamy sour cream and extra toppings.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup / 150 g plain flour (all purpose flour)
• 2 tsp baking powder
• Pinch of salt and pepper

Wet Ingredients

• 1 egg
• 215 ml / 3/4 cup + 2 tbsp milk

Main Mix-ins

• 1 1/4 cups / 150 g grated cheddar cheese
• 1 1/4 cups / 225 g chopped ham
• 1 1/2 cups shallots / scallions, finely sliced (about 4 stalks)

Cooking

• 2 – 3 tbsp butter

To Serve

• Sour cream (highly recommended, or use yoghurt)
• Extra chopped shallots
• Extra chopped ham, cooked

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Instructions

1. Mix Dry Ingredients: In a bowl, combine the flour, baking powder, salt, and pepper. Stir them together to distribute the leavening agent and seasoning evenly throughout the flour.
2. Add Wet Ingredients: Create a well in the center of the dry mixture. Crack in the egg and pour in the milk. Mix gently until the flour is incorporated with just a few small lumps remaining; the batter should be soft but not overmixed.
3. Incorporate Cheese, Ham, and Shallots: Fold in the grated cheddar, chopped ham, and finely sliced shallots until evenly combined, resulting in a thick batter with a dropping consistency.
4. Preheat Pan: Heat a non-stick frying pan over medium-high heat, or medium if your stovetop runs hot, ensuring the pan is hot enough for cooking the pancakes evenly.
5. Cook Extra Ham (optional): If you want a crispy topping, cook extra chopped ham in 1 teaspoon butter until golden brown. Remove and drain on paper towels.
6. Prepare to Pan-Fry: Add about 2 teaspoons of butter to the hot pan and swirl it around to coat the surface evenly for the first batch of pancakes.
7. Cook Pancakes: Pour approximately 1/4 cup of batter into the pan and gently spread to a 7 cm (3 inch) circle. You can cook multiple pancakes at once depending on your pan size (3 for a small pan, 4 for a large one).
8. First Side Cooking: Let the pancakes cook for about 2 minutes until the underside develops a deep golden color. Do not wait for bubbles to form as they typically do in traditional pancakes because these have added ingredients.
9. Flip and Continue Cooking: Flip the pancakes carefully and cook the other side for 1 1/2 minutes until golden and cooked through. Remove and keep warm on a rack.
10. Repeat: Add a little more butter to the pan and continue cooking remaining batter in batches.
11. Serve: Serve the pancakes warm with generous dollops of sour cream, topped with extra crispy ham and chopped shallots for added flavor and texture.

Notes

• The batter is best when it has a dropping consistency—not too runny or stiff—to ensure the pancakes cook evenly and remain tender.
• Using good quality sharp cheddar cheese imparts a nice tangy flavor to the pancakes.
• Cooking the extra ham until golden adds a wonderful savory crunch as a topping.
• These pancakes do not produce bubbles during cooking due to the cheese and ham content, so timing by color and feel is key.
• Serve immediately for best texture, or keep warm on a rack in a low oven if cooking in batches.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Australian

Keywords: cheese ham pancakes, pikelets, savory pancakes, breakfast pancakes, cheddar ham scallion pancakes