Two plates with stacks of Monte Cristo Pancakes.

Monte Cristo Pancakes

Prep time: 10 mins
Total time: 20 mins
Servings: 4 pancake sandwiches

Ingredients

  • PANCAKES
  • 1½ cups Krusteaz® Buttermilk Pancake Mix
  • 1 cup Water
  • FILLING
  • 4 Slices Gruyere or good melting cheese
  • 4 Slices Ham, thinly sliced
  • 2 Tbsp Raspberry jam
  • EGG WASH
  • 2 Eggs
  • ½ cup Milk
  • ¼ tsp Cinnamon

Directions

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.