Cheese and Ham Pancakes (Pikelets!)

Name: Pancake Keju dan Ham (Pikelet!)
Total time: 25 min
Yield: 13 servings
Cuisine: Indonesian
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 ((Note 1)); 1 1/4 cups / 150 g grated cheddar cheese ((Note 2)); 1 1/4 cups / 225g chopped ham ((Note 3)); 1 1/2 cups shallots / scallions (, finely sliced (about 4 stalks)); 2 - 3 tbsp butter; Sour cream ((highly recommend, or use yoghurt)); Extra chopped shallots; Extra chopped ham (, cooked)

Crispy cheesy outsides, fluffy insides with pops of ham, these pancakes are an outrageously delicious way to use up leftover Christmas Ham though of course you can use store bought or even bacon. Using this recipe has a base, imagine the possibilities! Grated veggies, leftover cooked chicken, sausag

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium ⭐ 5.0 (27) 👁️ 19 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

13 servings

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 ((Note 1))
1 1/4 cups / 150 g grated cheddar cheese ((Note 2))
1 1/4 cups / 225g chopped ham ((Note 3))
1 1/2 cups shallots / scallions (, finely sliced (about 4 stalks))
2 - 3 tbsp butter
Sour cream ((highly recommend, or use yoghurt))
Extra chopped shallots
Extra chopped ham (, cooked)

Steps

Place flour, baking powder, salt and pepper in a bowl. Mix to combine.
Make a well in the centre. Add egg and milk. Mix until flour is incorporated - small lumps is fine (see video / photo in post).
Add cheese, ham and shallots. Stir through - it should have a soft dropping consistency.
Heat a non stick pan over medium high heat (or medium if your stove is strong).
If using extra ham for toppings: cook it in just 1 tsp butter until golden, then remove onto paper towels to drain.
For the pancakes: Add about 2 tsp butter, swirl to melt.
Place 1/4 cup batter in the pan (Note 4), then roughly spread into a 7cm / 3" circle. Repeat to fill the pan (I do 3 in a small pan, 4 in a large).
Cook for 2 minutes until the underside is deep golden. Don't wait for bubbles like normal pancakes, they won't appear.
Flip and cook the other side for 1 1/2 minutes. Remove onto a rack.
Add a bit of extra butter and repeat with remaining batter.
Serve with dollops of sour cream (virtually mandatory!), sprinkled with extra cooked ham and shallots, if desired.