Pancake with Eggs, Ham, and Cheese
A hearty breakfast of a pancake stuffed with scrambled eggs, ham, cheese, and green onion—all cooked in one pan.
- Time
- 15 min
- Serving
- 614 kcal
- Ingredients
- ≈ $1.61
- Protein
- 35 g
Ingredients
- 1 Wheat flour 40 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 90 ml
- 3 Eggspack 10 pcs ≈ $1.93 2 pcs
- 4 Hampack 300 g ≈ $2.85 55 g
- 5 Hard cheesepack 200 g ≈ $2.70 30 g
- 6 Green onionspack 50 g ≈ $1.30 8 g
- 7 Sunflower oil 6 ml
- 8 Salt 1 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix milk2, one egg, flour, and a pinch of salt into a thin batter.
Heat a skillet with a little oil and cook one large pancake for 1–2 minutes per side.
Slice ham4 into strips, grate the cheese, and chop the green6 onion.
On the remaining oil, scramble the second egg for 2–3 minutes until the whites set.
Layer ham4, cheese, eggs3, and onion onto the pancake, season with pepper.
Fold the pancake into a half-moon and warm in the skillet for 1 minute until the cheese melts.
Tips
- Why it works
- Cook the eggs separately so the whites set and don't spread when you fold the blin. If overcooked, they turn dry and tough.
- Substitutions
- Use Doktorskaya sausage (55 g) instead of ham, it's less fatty. Use Gouda (30 g) if you don't have a hard cheese.
- Common mistakes
- The blin comes out flat and thin if the batter is too runny. Easy to check: if it runs off the spoon in a thin stream, add 10 g of flour.
- Storing and reheating
- Keeps for 1 day in the fridge, but it's best eaten right away. Reheat in a dry pan for 2 minutes per side, covered with a lid.
- Serve with
- Serve with tomato ketchup or sour cream if the breakfast is hearty and has no side dish. Good for weekends when you're short on time.
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