Monte Cristo Pancakes
Familiar with a Monte Cristo? The classic ham and cheese sandwich can be made with more than two slices of bread. For this twist, use pancakes and sandwich with raspberry jam, ham and gruyere cheese.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4 pancake sandwiches
For the pancakes
1 1/2 cups Krusteaz Buttermilk Pancake Mix
1 cup water
For the filling
4 slices gruyere or good melting cheese
4 slices ham, thinly sliced
2 tablespoons raspberry jam
For egg wash
1/2 cup milk
1/4 teaspoon cinnamon
Heat pancake griddle or pan to 375°F. Lightly grease griddle. Whisk together pancake mix and water. Batter will be slightly lumpy. (Do not overmix.) Let batter stand 2 minutes. Pour slightly less than 1/4 cup batter per pancake onto griddle. You should have 8 pancakes.
Cook pancakes 1- 1 1/4 minutes per side, or until golden brown, turning only once. Let pancakes cool.
Spread 1/2 tablespoon of raspberry jam on half of the pancakes. Top the raspberry jam with a slice of cheese and a slice of ham. Top with another pancake.
In a shallow bowl, whisk together the eggs, milk, and cinnamon. Carefully dip one pancake sandwich into the egg mixture, coating both sides. Place on the hot skillet and cook for 3 minutes on each side, or until the outsides are golden brown and the cheese is melted. Repeat with all pancakes. Serve warm, dusted with powdered sugar.