Pancakes with ham and cheese
6 servings
90 minutes
Ham and cheese pancakes are an exquisite combination of tender dough and rich filling that brings the warmth of home cooking. Pancakes first became popular in ancient Rus as a symbol of the sun, and over time they began to be filled with various ingredients. This version with ham and cheese is especially valued for its nutrition and rich flavor. Cheese creates a gooey texture when melted, while ham adds a slight saltiness that perfectly complements the softness of the pancakes. These pancakes are great for breakfast or a hearty snack; they can be served as a standalone dish or with a light sauce. The crispy crust when fried makes them even more appetizing, and the aroma of melted cheese keeps bringing you back to this recipe again and again.
1
Prepare all the ingredients.
2
Knead the batter for pancakes. Whisk the eggs with sugar in a bowl.
- Chicken egg: 4 pieces
- Sugar: 1 tablespoon
3
Sift flour into the bowl with eggs, add a pinch of salt, and mix well.
- Wheat flour: 400 g
- Salt: to taste
4
Gradually, while mixing the dough, pour in the milk. When the dough becomes homogeneous and quite liquid, put it in the refrigerator for 20 minutes. After that, add 40 ml of oil and mix again.
- Milk: 1 l
- Vegetable oil: 60 ml
5
Preheat the pancake pan well, grease it with vegetable oil, pour a ladle of pancake batter onto it and spread it over the entire surface of the pan.
- Vegetable oil: 60 ml
6
Fry the pancake on one side for 2 minutes, then flip and fry for another 1-2 minutes. Use the remaining batter in the same way. Stack the pancakes, greasing them with butter.
- Vegetable oil: 60 ml
7
Prepare the filling. Slice the ham and grate the cheese on a coarse grater.
- Ham: 400 g
- Hard cheese: 200 g
8
Place a slice of ham in the center of each pancake, then add grated cheese on top. Fold the edges and roll the pancake into a roll. Fill the remaining pancakes in the same way.
- Ham: 400 g
- Hard cheese: 200 g
9
Fry the pancakes in vegetable oil until golden brown.
- Vegetable oil: 60 ml
10
Serve hot.
