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Ever had a monte cristo sandwich? You've never had one like this - these Monte Cristo Pancakes have pancakes instead of bread, with a filling of ham, cheese, and raspberry jam.

Monte Cristo Pancakes

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 pancake sandwiches
Author Rachel Conners

Ingredients

For the pancakes

  • 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

  • 2 eggs
  • ½ cup milk
  • ¼ teaspoon cinnamon

Instructions

  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.
  2. Cook pancakes 1- 1 1/4 minutes per side, or until golden brown, turning only once. Let pancakes cool.
  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.
  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.