Ham & Cheese Pancakes
This is a great change of pace from the traditional breakfast of ham and eggs.

1 cup Bisquick Baking Mix
2 eggs
one-half cup milk
1 cup minced ham
one-half cup shredded cheddar cheese
one-half cup shredded mozzarella cheese
1 teaspoon Tony Chachere's
Creole Seasoning
one-half teaspoon garlic powder
one-half teaspoon onion powder
one-half teaspoon hot sauce
2 teaspoons minced parsley
1 tablespoon minced green onions
Steen's Cane Syrup
4 eggs for poaching


1. Combine all ingredients, except for Steen's Cane Syrup and eggs for poaching, in a bowl and mix until ingredients are thoroughly combined.
2. Heat a lightly oiled non-stick skillet and drop pancake batter 2 tablespoons at a time. Cook until bubbles form and flip to the other side to brown.
3. Place 2 pancakes on a plate and top with a poached egg and drizzle with Steen's Cane Syrup. Garnish with parsley and Tony Chachere's Creole Seasoning.
Yields 8 pancakes.
Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
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