Remember those Bacon & Corn Griddle Cakes I posted sometime last year? They were an all-around hit with RecipeGirl readers, so I played around with the recipe a bit and created a new griddle cake: Ham and Swiss Griddle Cakes
My family thought I was weird for posting that last version (until they tasted it, of course). This time around they were much more receptive to my griddle cake creation. Think: Ham and Swiss Cheese sandwich with sweet maple glaze. That’s what this recipe is all about.
Tiny ham chunks and shredded Swiss are mixed into the griddle cake batter.
I topped it all off with a little more ham and cheese…
…before dousing it all with warm maple syrup.
And then, we ate it. And we actually DID eat it for breakfast, but it’s nice as a Breakfast-for-Dinner option too. Feedback from my family: My husband, “It’s different. It’s good!” My kiddo: “It’s cool. I can taste the cayenne pepper so be sure to let parents know not to put in too much of that.” Me: “More Swiss cheese please! Yum!”
Ham and Swiss Griddle Cakes
Ingredients
- 1 cup finely chopped ham
- ⅓ cup finely chopped sweet onion
- 1 cup all purpose flour
- 1 heaping tablespoon chopped chives
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅔ cup milk
- 1 large egg, beaten
- 1 tablespoon canola or vegetable oil
- ¾ cup shredded Swiss cheese (extra for topping, optional)
- warm maple syrup, for serving
Instructions
- In a medium skillet, cook the ham pieces until they begin to brown. Add the onion and continue to cook until the ham has browned slightly and the onion is softened. Scoop out a heaping tablespoonful of the ham mixture for topping the griddle cakes upon serving and set it aside.
- While the ham is cooking, whisk together the flour, chives, baking powder, salt, and pepper in a medium bowl. Stir in the milk, egg, and oil just until combined. Stir in the ham/onion mixture and ¾ cup cheese. The mixture will be thick and lumpy. You can add another tablespoon of milk if it seems too thick.
- Heat a griddle or large skillet and spray with nonstick spray. Pour a heaping ¼ cup of the batter onto the griddle and cook until it is golden brown, 3 to 4 minutes. Then flip for an additional 2 to 3 minutes on the other side. Repeat with the remaining batter.
- Serve stacks of 2 or 3 topped with an additional sprinkle of Swiss cheese (optional) and warm maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Ham and Swiss themed recipes on these fabulous food blogs:
Hot and Melty Oven- Baked Swiss Sandwiches by Buns in My Oven
Ham, Swiss, Avocado and Spinach Panini by Sarah’s Cucina Bella
Ham and Cheese Puff Pastry Pie by Joy the Baker
Ham and Asparagus Quiche by Weelicious
Hot Ham and Cheese Rosemary Bread by Food For My Family
I’m with Karen! Carmelized onions! And maybe I’ll throw some sweet red peppers into the mix! MAN…..I love ham and Swiss! I can make these g-free in a heartbeat! I will make these but I won’t promise to share…..
Mmmm…savory pancakes! Think I would just lightly pour some melted butter over the top and dig in! Love ham and Swiss cheese, Lori! xo
Oh my! That is just plain outrageous. And fantastic. 🙂
Oh my Lord, these look outrageously good! I’ve got to check out your bacon and corn griddle cakes too.
These look so amazing, Lori! I’ve been wanting to play around with more savory pancakes/griddle cakes. Love this!
Very Monte Cristoish – which happen to be one of my favorite brunch sandwiches ever. Yum!
These look incredible, Lori! I remember those bacon & corn griddle cakes very well! Can’t wait to try these!
I think my family would like these for dinner, but instead of maple syrup, possibly a swiss cheese sauce. I might also think about carmelized onions for these. These and the bacon/corn griddle cakes will be featured this summer as a light meal or side dish! Brilliant!
These look insanely good!
Dam! That is one good looking pancake/griddle cake! I want these for breakfast, right now!! Awesome recipe!!! Yum!!