These pancake breakfast sandwiches came from an aha moment. Do you ever have those moments – the ones where you realize that you love pancakes, and you love warm ham and cheese sandwiches, and you have lived your entire life up until this very second without putting those two things that were meant to be together, together? So imagine this with me: a warm pancake right off the griddle, topped with thin sliced deli ham and swiss cheese, topped with another warm pancake. While the warmth of the steamy pancake softens up the cheese, you cut the sandwich into quarters and drizzle it with a little heated Vermont maple syrup. And since this whole thing was beginning to remind me of a Monte Cristo sandwich, which is often served with jam, I added a little blueberry jam to the plate. Aha, right?Now, a couple things about this pancake sandwich. First of all, you want your ham and cheese sliced SUPER thin. As in, go to the deli counter thin. The thinner the slices, the more they will get that perfect, perfect warm and soft texture as the hot pancake does its work.
You also want to bring the ham and cheese to room temperature if you can, for exactly that reason. These are optimal slight meltage conditions.
As for the pancakes, as with all pancake preparation it is best to keep the first ones out of the pan warm while you cook the rest of them. The easiest way to do this is to set your oven at 200 degrees and pile them on an oven-proof plate as they come off the griddle. This will also keep them from being swiped before you get to the sandwich making part. Pancake thieves – they are everywhere. And just for the record, I make my pancakes with Bisquick. There are tons of pancake recipes out there if you want to be totally scratch, and sometimes I do that, and then I always come back to Bisquick. And by the way, the Bisquick people have never heard of me – this is unbiased, unrequited love.
Meantime, I like to cut my pancake sandwiches into quarters and spear them with cute toothpicks before serving them, but feel free to cut them in halves or not at all – totally up to you. Just make sure you give them a good old drizzle with some syrup right before you serve them. They are still pancakes, and pan cakes need syrup.
And last of all, the jam. My absolute favorite is Stonewall Kitchen Wild Maine Blueberry Jam, which has little teeny baby blueberries in the jam and is just plain heaven in a jar. A dollop of this jam on the plate to dunk your pancake sandwich in, and you know where this is going.
Yup. Right to the Clean Plate Club.
So…pancake sandwiches! It’s what’s for dinner. Or breakfast. Lunch??Print
- 2 cups Bisquick baking mix
- 1 cup milk
- 2 eggs
- 1/4 pound thinly sliced ham
- 1/4 pound thinly sliced Swiss cheese
- Maple syrup, warmed
- Your choice of jam (optional)
- Mix Bisquick, milk and egg together.
- Heat a nonstick griddle or skillet to medium high. Pour batter by 1/4 cups onto griddle and cook until golden brown (watch for little bubbles to form on the top of the pancake – that’s how you know it is time to flip them. Cook for another minute or two until the other side is golden. Keep the first pancakes warm in a 200 degree oven until all the pancakes are cooked.
- Place a couple of slices of ham and cheese on the top of a warm pancake, and top with another warm pancake. Repeat with remaining pancakes until you have 6 sandwiches.
- Cut the sandwiches in halves or quarters if you like, and serve drizzled with warm syrup and jam on the side.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!