Dalmatian-style Stuffed Pancakes

Ingredients

• For the pancakes: For the pancakes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 1 large egg 1 large egg
• 2 tablespoons melted butter 2 tablespoons melted butter
• For the filling: For the filling:
• 1 cup (150g) diced ham 1 cup (150g) diced ham
• 1 cup (150g) grated cheese (such as Gouda or Edam) 1 cup (150g) grated cheese (such as Gouda or Edam)
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh thyme
• Salt and pepper to taste Salt and pepper to taste
• For frying: For frying:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 32g (4g sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. 2.
   In a separate bowl, combine the milk, yogurt, egg, and melted butter. Whisk until well combined.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine. Let the batter rest for 10 minutes.
4. 4.
   In a separate bowl, mix together the diced ham, grated cheese, parsley, thyme, salt, and pepper.
5. 5.
   Heat a non-stick skillet over medium heat and add a small amount of vegetable oil.
6. 6.
   Pour 1/4 cup of the pancake batter onto the skillet and spread it into a thin, even circle.
7. 7.
   Cook the pancake for 2-3 minutes, or until bubbles form on the surface. Flip the pancake and cook for an additional 1-2 minutes.
8. 8.
   Repeat the process with the remaining batter, adding more oil to the skillet as needed.
9. 9.
   Once all the pancakes are cooked, place a spoonful of the filling onto each pancake and fold it in half.
10. 10.
    Return the filled pancakes to the skillet and cook for 2-3 minutes on each side, or until golden and crispy.
11. 11.
    Serve the Dalmatian-style stuffed pancakes warm, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Cheese — Opt for a semi-hard cheese like Gouda or Edam, as they melt well and complement the other flavors. Feel free to experiment with different types of cheese to suit your taste.
• Ham — Use a good quality, thinly sliced ham for the filling. You can also substitute it with cooked bacon or prosciutto for a different twist.
• Fresh herbs — The combination of parsley and thyme adds a delightful aroma to the filling. If you prefer other herbs, such as basil or oregano, feel free to customize the recipe to your liking.

Tips & Tricks

• To make the pancakes extra fluffy, let the batter rest for 10 minutes before cooking.
• Adjust the thickness of the pancakes according to your preference. Thinner pancakes will result in a crispier texture.
• Serve the Dalmatian-style stuffed pancakes with a dollop of sour cream or a side of fresh salad for a complete meal.
• If you're short on time, you can prepare the filling in advance and refrigerate it until ready to use.
• Leftover pancakes can be stored in the refrigerator for up to 2 days and reheated in a skillet or microwave.

Serving advice

Serve the Dalmatian-style stuffed pancakes as a main course accompanied by a fresh green salad or roasted vegetables. They can also be served as an appetizer or a party snack, arranged on a platter with toothpicks for easy serving.

Presentation advice

Arrange the stuffed pancakes on a plate, garnished with a sprig of fresh parsley or thyme for an elegant touch. The golden-brown color of the pancakes and the vibrant filling will make for an enticing presentation.