Recipe by Real Simple October 2004

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Credit: Antonis Achilleos

Recipe Summary test

Yield:
Makes 10 to 12 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the pancake mix, ham, salt, and cayenne in a large bowl. In another bowl, whisk together the milk, cheese, egg, oil, and chopped dill. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Garnish with dill sprigs (if desired).

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Nutrition Facts

calcium 113mg; 97 calories; carbohydrates 9g; cholesterol 29mg; fat 5g; fiber 1g; protein 5mg; saturated fat 2g; sodium 458mg.
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