INGREDIENTS
For the Pancakes
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1 1/2 cups Haute Cakes Mix
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1 cup water
For the Filling
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4 slices gruyere or good melting cheese
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4 slices ham, thinly sliced
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2 tablespoons raspberry jam
For Egg Wash
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2 eggs
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1/2 cup milk
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1/4 teaspoon cinnamon
INSTRUCTIONS
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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.
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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.
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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.
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Repeat with all pancakes.
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Serve warm, dusted with powdered sugar.
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