You can put all sorts of different cut up foods into a pancake. All you need is a solid pancake recipe to start with, then add what you want want. Sautéed apples and a dash of cinnamon. Leftover veggies and cooked bacon. Or – ham and cheese!
I caution that you should be careful when adding salt to this recipe. If you are adding a salty meat, cut back the salt in my Extra Tasty Pancakes recipe! The original recipes calls for 1 teaspoon of salt, which is waaaaay too much salt when adding salty ham. If you add sweet items instead of ham, you will probably want the original salt amount.
Ham and Cheese Pancakes
2 cups all purpose flour
1/4 cup sugar
2 Tablespoons baking powder
1/4 teaspoon salt
6 Tablespoons melted butter
3 whole eggs
1 3/4 to 2 cups milk (depending on how thick you like your pancakes, I like to use 2 cups)
2 teaspoons vanilla
1 cup diced ham
1 1/2 cups shredded cheddar cheese.
Mix dry ingredients together.
Mix together wet ingredients in a separate bowl. Reserve ham and cheese for later.
Add wet ingredients to dry ingredients.
Mix together until only a few lumps remain.
It is not required but I like to let the batter sit for about 30 minutes, I think it makes them taste even better.
FOLD in the cheese and ham. DO NOT MIX. Slowly fold in the grated cheese, about 1/3 at a time. Fold in ham. YOu may need to add a small amount of extra milk as the cheese tightens up the batter.
Cook pancakes 2-3 at a time in hot oil, over medium heat. Flip pancakes when several bubbles begin to form and pop. Cook briefly on the second side until lightly browned.