Parmesan and Prosciutto Pancakes

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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

Ingredients:

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.

36 thoughts on “Parmesan and Prosciutto Pancakes”

  2. This looks delicious…I’m going to see if I can convert it to a wheat-free version…I’ll let you know how it comes out!

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  7. Wow your super easy and simple recipe are sooooooo suitable a lazy person who just want a quick meal like me! Your Feta and Kalamata Olive Baked Tomatoes are definitely my quick snack! :Q Thanks for stopping by too! ;P

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  10. When I saw savory pancake I immediately thought of potato latkes and the Korean savory pajeon that has scallions and sometimes seafood or even kimchi in it. I had never thought about making American style pancakes with savory mixed into the batter. Great idea! Adding this to the list of things I want to make and eat in 2015. Cheers and Happy New Year!

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  13. Brilliant idea, definitely going to try these – just the thing with the last slivers from a Christmas ibérico ham despatched by my kids from Catalunya (who joined us to carve and eat it), now on its last leg(s).

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  21. Thank you for noticing my new post… Quick Fix: 15-minute African Peanut Soup Challenge at http://TheChelseaProjectblog.wordpress.com. … My blog is about one week old, the theme isn’t complete, and I’m in crash courses about blogging, photography, and Photoshop …all at the same time. I have DIY projects going on every floor…ladders..paint…tools….are every where. What a rush!
    But….I’m stopping the insanity to make these delicious looking pancakes tonight. And…..I followed your blog for updates. Thanks again. I look forward to growing our blogs together.
    Suz

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  24. Pingback: Parmesan and Prosciutto Pancakes | homethoughtsfromabroad626

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