Monte Cristo Pancake Sandwiches
Who doesn’t love a Monte Cristo Sandwich? This one is made better by using pancakes instead of bread; super delicious.
For the Pancakes:
1 1/2 cups First Street Original Pancake & Waffle Mix
1 cup water
2 tablespoons First Street Unsalted Butter, melted
1/2 teaspoon salt
For the Filling:
1/2 cup seedless raspberry jam
8 slices Havarti cheese
4 slices ham thinly sliced
For the Sandwiches:
1/2 cup First Street Whole Milk
1/4 teaspoon First Street Ground Cinnamon
1/4 teaspoon salt
Heat a pancake griddle or pan to medium-high heat.
In a large mixing bowl, whisk together the pancake mix, water, butter and salt (the batter should be slightly lumpy; do not overmix).
Grease the griddle using non-stick cooking spray and pour 1/4 cup of batter onto the griddle to form each pancake. Cook until bubbles form on the top of the pancakes, about 2 minutes, then flip the pancakes over and cook until the underside is golden brown and puffed. Repeat to make 8 pancakes. Leave the griddle on to cook the sandwiches.
Spread 1 tablespoon of raspberry jam on each of the pancakes. Top 4 of the pancakes with a slice of cheese and a slice of ham. Place a slice of cheese on the plain pancakes, to cover the jam, and sandwich the halves together.
In a shallow bowl, whisk together the eggs, milk, cinnamon and salt. Dip one pancake sandwich into the egg mixture, coating well. Place the sandwich on the hot griddle cook for 2 to 3 minutes on each side, or until the cheese is melted and both sides are golden brown. Repeat to make the remaining sandwiches.
To serve, cut each Monte Cristo Pancake Sandwich in half and dust with powdered sugar.
Makes 4 Monte Cristo Sandwiches.