Monte Cristo Pancakes
Experience a sweet and savory delight with our Monte Cristo Pancakes recipe. These fluffy pancakes are stuffed with slices of ham and cheese creating a harmonious blend of flavors. Dipped in a luscious egg batter cooked to golden perfection and topped with a dusting of powdered sugar these pancakes offer a unique twist on the classic Monte Cristo sandwich making them a perfect brunch treat.
STEP 1
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.
STEP 2
Cook pancakes 1- 1 1/4 minutes per side, or until golden brown, turning only once. Let pancakes cool.
STEP 3
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.
STEP 4
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.
