Long time no see, earthlings. My travels around the galaxy taught me something: I am currently obsessed with savory pancakes. I’ve returned to this planet to share the recipe for what I like to call “3P”: Parmesan and Prosciutto Pancakes. Strap in for blastoff… they’re outta this world.
Homemade pancake batter recipe… super easy. But if you’re strapped for time or you left your measuring cup on Mars, just go ahead and use the boxed stuff. It’s totally cool.
The beauty here is that you can add as much or as little parm and prosciutto to this pancake recipe as you’d like. But as usual, my recommendation is: Go Big or Go
Home Back to Earth.
This was predictable, wasn’t it? You so don’t need a picture of prosciutto-y pancake batter. But there it is nonetheless.
Take me to your eater.
Parmesan and Prosciutto Pancakes Recipe
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Approximately 10 pancakes
1 cup all-purpose flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 tbsp unsalted butter, melted (optional: additional for cooking)
1 large egg (optional: additional for serving)
2 – 3 tbsp canola oil, divided
8-10 thin slices of prosciutto
1/2-1 cup grated or shredded parmesan cheese
1. Preheat oven to 200 degrees F. Cut prosciutto (2 to 3 slices at a time) into small pieces.
2. Whisk together flour, sugar, baking powder, and salt in a small bowl. In a separate bowl, whisk together milk, melted butter, and egg. Add dry ingredients to milk mixture and whisk until combined. Be careful not to over-whisk; lumps are nothing to cry over. Stir in prosciutto and parmesan cheese.
3. Heat a nonstick skillet over medium heat. Optionally, melt a tab of butter to grease the skillet (whether or not you grease your pancake skillet appears to be a point of contention – do as you wish). Spoon pancake batter into the skillet to form rounds (a large skillet should hold two or three pancakes). Cook until the surface of the pancakes have tiny bubbles and a few of them burst, about 1 or 2 minutes. Flip and cook an additional 1 or 2 minutes. Transfer to oven safe dish covered with aluminum foil and keep warm in oven while you repeat with remaining batter.
4. Serve warm, topped with an egg.