Description
Discover a delicious vegetarian twist on grilled cheese using pancakes for a fun breakfast sandwich.
Ingredients
Scale
- 1 cup (120g) pancake mix, check for lumps when mixing
- 1/2 cup (120ml) milk, regular or whole milk preferred
- 4 large eggs, divided
- 4 tablespoons (56g) butter, softened salted
- 3 ounces (85g) Cheddar cheese, sliced
- 3 ounces (85g) ham, sliced
Instructions
- Whip Up Pancake Batter: Start by mixing the pancake mix and milk in your mixing bowl until smooth. The batter should have a slightly runny consistency to achieve a fluffy finish. If it feels too thick, add more milk to thin it out. This keeps the pancakes light and helps prevent uneven cooking.
- Cook Pancakes Lightly: Heat your non-stick skillet over medium heat. Pour small amounts of batter onto the skillet, watching for bubbles to form on the surface; that indicates it is time to flip. Cooking slowly ensures they remain light and tender. Aim for smaller pancakes for easier sandwich assembly.
- Scramble Eggs Warmly: In another skillet, scramble the reserved egg while keeping it fluffy. Cook just until the eggs are set but still a little moist. This helps avoid dry eggs that could affect the sandwich. Be careful not to overcook the eggs.
- Layer with Cheese: On one pancake, layer some cheese followed by the scrambled eggs, then place another pancake on top. Once the cheese begins to melt, flip the whole assembly carefully to warm the other side gently without allowing the layers to slip apart.
- Slice & Serve Hot: Carefully slice the pancake stacks in half to reveal the melted cheese and fluffy eggs. Serve while they are still warm for the best gooey texture, ensuring to let the layers settle slightly before cutting.
Notes
- Storage Tips: Best served fresh, but can be stored in the fridge for up to 2 days. Reheat in the skillet before serving for best texture.
- Expert Tips: If pancakes turn out too thick, add a splash of milk to achieve a thinner batter for even cooking. Cooking the eggs just until set keeps them moist and flavorful in the sandwich. For smaller pancakes, use a couple of tablespoons of batter to make each one. If using different types of cheese, aim for about 3 ounces total for optimal flavor without being too heavy.
- Reheating Instructions: Reheat in a skillet over medium heat for 3-5 minutes or until warmed through and cheese is melty again.
- Serving Suggestions: Serve with a side of fresh fruit. You may also pair it with maple syrup for a sweet contrast or a small salad for a light lunch.
- Recipe Variations: Replace the ham with crumbled bacon or sausage. Use flavored pancake mixes, such as blueberry or chocolate chip, for a fun twist. Add slices of avocado for creaminess.
- Ingredient Notes: When selecting pancake mix, choose a reliable brand like Bisquick for convenience. For milk, whole milk offers creaminess, but almond or soy milk can be substituted if needed. Make sure the eggs are at room temperature for better mixability. Cheddar cheese melts beautifully, but feel free to explore Monterey Jack or pepper jack for unique flavors.
Nutrition
- Serving Size: 1 sandwich
- Calories: 873
- Sugar: 13g
- Sodium: 1827mg
- Fat: 52g
- Saturated Fat: 27g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 509mg