Crispy Cheese and Ham Pancakes

These savory cheese and ham pancakes, or pikelets, are a fantastic way to transform leftover ham into a delicious breakfast or snack. With a crispy, cheesy exterior and a fluffy interior bursting with ham and scallions, they’re irresistibly flavorful. Versatile and easy to customize, you can add grated veggies or swap ham for bacon or chicken. Serve with a dollop of sour cream for the ultimate treat!

Instructions

1. 1

   In a large bowl, whisk together flour, baking powder, salt, and pepper to combine.

2. 2

   Make a well in the center of the dry ingredients. Add egg and milk, then mix until the flour is just incorporated. Small lumps are okay for a fluffy texture.

3. 3

   Fold in grated cheddar cheese, chopped ham, and sliced shallots until evenly distributed. The batter should be thick but soft enough to drop from a spoon.

4. 4

   For optional ham garnish, melt 1 tsp butter in a non-stick skillet over medium heat. Cook extra chopped ham until golden, then drain on paper towels and set aside.

5. 5

   Heat 2 tsp butter in the skillet over medium-high heat (or medium for strong stoves) until melted and foamy.

6. 6

   Scoop 1/4 cup batter per pancake and place in the skillet, spreading into a 7cm/3" circle. Cook 3–4 pancakes at a time, depending on skillet size.

7. 7

   Cook for 2 minutes until the underside is deep golden. Flip and cook the other side for 1 1/2 minutes until golden and cooked through. Transfer to a rack.

8. 8

   Add more butter as needed and repeat with remaining batter.

9. 9

   Serve warm with a dollop of sour cream, sprinkled with extra cooked ham and chopped shallots, if desired.

Recipe Notes

• Milk – The specific quantity (215ml) ensures a batter that’s thin enough to spread into rounds but thick enough to cook through evenly. Any milk type works, including low-fat or non-dairy options.

• Cheese – Cheddar provides great flavor, but you can use other melting cheeses like Monterey Jack, Gruyere, Swiss, or Colby. Avoid parmesan (too strong; use 3/4 cup if desired) and add 1/2 tsp salt if using mozzarella for extra flavor.

• Ham – Leftover Christmas ham is ideal, but any ham works. For bacon, use 300g/10 oz, chop, and cook until lightly golden, then drain before adding to batter. Bacon adds a smokier flavor but works equally well.

• Batter consistency – The batter should be soft and droppable but not runny. If too thin, the pancakes may not cook through properly. Use an ice cream scoop with a lever for perfect 1/4 cup portions to ensure uniform pancakes.

• Cooking tip – Don’t wait for bubbles to appear as with sweet pancakes; these savory ones won’t bubble much. Cook until deep golden for a crispy exterior. A non-stick skillet is essential for easy flipping.

• Variations – Get creative by adding grated zucchini, carrots, or leftover cooked chicken or sausage to the batter. Adjust seasoning as needed for added ingredients.

• Storage – Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in a 160°C/320°F oven for 5–7 minutes. Freeze for up to 1 month; thaw overnight and reheat gently.

• Serving suggestion – Sour cream is highly recommended for a creamy contrast, but plain yogurt works too. The extra ham and shallot garnish adds texture and visual appeal.