Monte Cristo Haute Cake Sandwich


For the Pancakes

For the Filling

  • 4 slices gruyere or good melting cheese

  • 4 slices ham, thinly sliced

  • 2 tablespoons raspberry jam

For Egg Wash

  • 2 eggs

  • 1/2 cup milk

  • 1/4 teaspoon cinnamon


  1. Heat pancake griddle or pan to 375°F. Lightly grease griddle. Whisk together pancake mix and water. Batter will be slightly lumpy. (Do not over-mix.) Let batter stand 2 minutes. Pour slightly less than 1/4 cup batter per pancake onto griddle. You should have 8 pancakes.

  2. Cook pancakes 1- 1 1/4 minutes per side, or until golden brown, turning only once. Let pancakes cool. Spread 1/2 tablespoon of raspberry jam on half of the pancakes. Top the raspberry jam with a slice of cheese and a slice of ham. Top with another pancake.

  3. In a shallow bowl, whisk together the eggs, milk, and cinnamon. Carefully dip one pancake sandwich into the egg mixture, coating both sides. Place on the hot skillet and cook for 3 minutes on each side, or until the outsides are golden brown and the cheese is melted.

  4. Repeat with all pancakes.

  5. Serve warm, dusted with powdered sugar.


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