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Ham Egg & Cheese Buckwheat Pancakes | Sophia's Kitchen

Ham, Egg & Cheese Buckwheat Pancakes

No Ratings So Far
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 3 pancakes

Happy Pancake Day!! If you don't feel like something sweet for breakfast, but you still want to celebrate Pancake Day, then these Ham, Egg & Cheese Buckwheat Pancakes are for you! They're super quick and easy to make, but they're delicious enough that you feel as though you've gone to a fancy cafe for breakfast. I love buckwheat flour, and it really adds an extra healthy kick to this meal. Pancake Day is one of the best days of the year, so why not celebrate?

Ingredients

For the pancakes:

  • 80 g buckwheat flour
  • 1 large egg
  • 250 g whole milk
  • 1 pinch salt

For the filling:

  • 100 g mature cheddar cheese
  • 70 g double or thickened cream
  • 20 g dijon mustard
  • 10 g chives chopped
  • 1 pinch black pepper
  • 1 slices ham
  • 3 large eggs

Instructions

  1. Place the buckwheat flour, egg, milk and salt in the mixing bowl and mix 30 Sec / Speed 5. Leave the mixture to stand for at least 30 minutes, or up to 2 hours or overnight in the fridge.

  2. Meanwhile, preheat the oven to 200°C / 180°C Fan / Gas Mark 6 and line a large baking tray with greaseproof paper. Set aside. Clean the mixing bowl.

  3. Place the cheese in the mixing bowl. Grate 6 Sec / Speed 9. Add the cream, mustard and chives and combine 10 Sec / Speed 3. Spoon into a small bowl and set aside.

  4. Place the butter in a large nonstick frying pan and heat to medium heat. Once the butter is bubbling, pour out the butter and use a piece of kitchen towel to ensure you have swept up any excess butter. Pour some mixture, enough to cover just the surface of the pan, and swirl around until you have an even layer of thin pancake batter. Fry for a minute, then flip over and fry again for another minute until lightly browned.

  5. Spread ⅓ of the cheese mixture into the centre, making a little well. Decorate the ham, torn into pieces around the well and crack an egg in the centre. Flip the edges of the pancake into the centre to make a little square parcel. Cook for another minute than slide onto the prepared baking tray.

  6. Repeat with the other pancakes and bake in the oven until the egg white has just set, around 10 minutes. Serve straight away.

Nutrition Facts
Ham, Egg & Cheese Buckwheat Pancakes
Amount Per Serving
Calories 467 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Cholesterol 299mg100%
Sodium 537mg23%
Potassium 422mg12%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 5g6%
Protein 25g50%
Vitamin A 1274IU25%
Vitamin C 2mg2%
Calcium 397mg40%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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1 Comment

  1. Bec on February 25, 2020 at 5:05 am

    Hi Sophia, this looks absolutely delicious. Can’t wait to try it. On inspection in my pantry cupboard, I only have Buckwheat Grains and not flour. How would be the best way to make the grains into flour? I can’t wait to try this out for sure. 🙂

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