Our best ham pancakes recipes: Femme Actuelle Le MAG

If there is one recipe that everyone agrees, it is the pancakes. Sweet and savory, they are essential at any time of the year to satisfy a big hunger or a small snack. Vary the pleasures with the savory crepe, and particularly the ham one. Simple and quick to cook, it is always a guarantee of satisfaction! Here are 5 gourmet recipes to adapt it according to your preferences, as well as the trick to make your pancake batter every time!

The recipe for the ham pancake

Even if you are not a blue cordon bleu, this recipe is so easy, you will succeed like a chef. Ideal to please children!

The ingredients of the recipe

  • 120g oatmeal
  • 70g grated Gruyere
  • 1 slice of ham
  • 2 eggs
  • Salt pepper

The steps of the recipe

1. In a bowl, mix the oatmeal with the grated Gruyère cheese, the slice of ground ham, the beaten eggs, salt and pepper.

2. Mix with a large glass of hot milk.

3. Let sit for at least 2 hours.

4. Cook like pancakes in a hot, buttered pan.

5. Serve hot.

The recipe for ham and mushroom pancakes

Take advantage of the peak mushroom season to put some in your pancake batter.

The ingredients of the recipe

  • 4 wheat pancakes
  • 4 slices of ham
  • 1 can of canned sliced ​​button mushrooms
  • 100g grated Gruyere
  • 50cl of milk
  • 25g butter
  • 1tbsp. tablespoon flour
  • Grated nutmeg
  • Salt pepper

The steps of the recipe

1. Melt the butter in a saucepan.

2. Add the flour and mix.

3. Pour in the cold milk as you go, while mixing with a whisk.

4. Salt and pepper and add the nutmeg. Mix.

5. Cook for 10 minutes over low heat, stirring until the béchamel sauce is thick enough.

6. Add the Gruyere, the drained and rinsed mushrooms and the diced ham. Mix well.

7. Heat a non-stick pan and place a savory pancake on it. Garnish with the preparation and leave to brown for a few minutes.

8. Fold in half and serve.

The recipe for ham-egg-cheese green pancakes

Want to indulge yourself without consuming too many calories? This recipe is probably the one for you. We try ?

The ingredients of the recipe

  • 100g fresh spinach
  • 200ml whole milk
  • 1 egg
  • 4 eggs for garnish
  • 75g flour
  • 100g grated Emmental
  • 150g of ham chiffonade
  • 1 handful of baby spinach
  • Salt, freshly ground black pepper
  • Cooking oil

The steps of the recipe

1. Hull and wash the spinach.

2. In a blender, place the drained spinach, milk and egg.

3. Salt and pepper and mix until a smooth paste is obtained. Without stopping the blender, gradually pour the flour through the hole in the lid.

4. In a hot, oiled pan, pour a small ladle of batter.

5. After a good minute of cooking, break the egg, sprinkle with a little grated cheese and ham.

6. Let cook for a few minutes and place the pancake on a plate. Prepare the other 3 pancakes in the same way.

7. Serve as soon as the pancakes are ready and enjoy with baby spinach.

The recipe for pancakes with ham and cream cheese

Ideal for an aperitif, concoct these fresh rolls to please your guests!

The ingredients of the recipe

  • 4 wheat pancakes
  • 4 slices of white ham
  • 1 cream cheese to spread
  • 2 sprigs of fresh herbs of your choice (basil, parsley, chives)

The steps of the recipe

1. Wash and chop the fresh herbs.

2. Spread cream cheese on the pancakes. Sprinkle with chopped herbs.

3. Cover with a slice of ham and roll, tightening the edges properly.

4. Wrap these pancake rolls in plastic wrap, tighten tightly, and refrigerate until ready to cut before serving.

The recipe for whole Savoyard pancakes

Prepare traditional pancakes, rich in fat and a pleasure for the taste buds!

The ingredients of the recipe

  • 240g potatoes, boiled in water
  • 1 bag of buckwheat pancake mix
  • ½ liter of water
  • 65cl of liquid cream
  • 9 eggs
  • 4 slices of raw ham
  • 4 eggs
  • 20g butter
  • ½ reblochon

The steps of the recipe

1. In a bowl, combine the pancake batter, the previously mixed potatoes and the eggs. Finish with the liquid cream and season with salt and pepper.

2. Remove the skin from the reblochon and cut it into thin slices.

3. Heat a lightly buttered pancake pan, pour in a ladle of batter.

4. Cook the pancakes for 2 to 3 minutes, turn over and finish cooking by adding the ham and reblochon.

5. Cook the fried eggs in a small pan with a little butter.

6. Arrange the crepe on a plate and add the fried egg to the filling.

Read also :

⋙ Benoît Castel's crêpes suzette recipe

⋙ Pancakes: our original sweet and savory recipes

⋙ The ultra soft pancakes recipe from Christophe Michalak