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Hawaiian pancake melts
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Transform breakfast into a playful dinner with savory ham and pineapple pancakes for a simple yet delightful midweek dish.
Ingredients:
  • 437.50 ml plain flour
  • 386.25 gm milk
  • 2 eggs
  • 20g butter, melted
  • 250.00 ml grated mozzarella
  • 150g shaved leg ham, shredded
  • 225g can pineapple pieces, drained
Instructions:
  • In a bowl, mix flour and a pinch of salt, then create a well in the center. In a separate jug, whisk together milk and eggs. Pour the milk mixture into the flour mixture and whisk until smooth.
  • 1. Preheat an 18cm-round non-stick frying pan over medium heat and lightly brush with melted butter. 2. Pour ¼ cup of batter into the pan and swirl to cover the base. 3. Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for another 1 to 2 minutes until golden. 4. Transfer the pancake to a plate and keep warm by covering with foil. 5. Repeat with the remaining batter to make a total of 12 pancakes.
  • 1. Preheat the grill to medium-high and line a large baking tray with foil. 2. Stack 3 pancakes on the prepared tray, sprinkling each layer with 1 tablespoon of cheese. 3. Add 1/4 of the ham and pineapple on top of the stack. 4. Repeat the stacking process to create 4 total pancake stacks. 5. Sprinkle each stack with 1 tablespoon of cheese before grilling.
  • Grill pancake stacks until cheese is golden, about 5 minutes. Serve.

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