Monte Cristo Pancakes
Prep time: 10 minutes Cook time: 20 minutes Servings: 4 pancake sandwiches
For the pancakes
1 ½ 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
½ cup milk
¼ teaspoon cinnamon
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 ¼ cup batter per pancake onto griddle. You should have 8 pancakes.
Cook pancakes 1- 1 ¼ minutes per side, or until golden brown, turning only once. Let pancakes cool.
Spread ½ 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.
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.