Greek Menu

Greek Menu: Stuffed Pancakes with Potatoes, Cheese, and Ham

Welcome to the world of Mediterranean culinary delights! Today, I propose a savory recipe for pancakes stuffed with fried potatoes, cheese, and pressed ham. This recipe is not only simple but also full of flavors and textures, perfect for serving at a family meal or a gathering with friends.

Preparation time: 15 minutes
Baking time: 10 minutes
Total time: 25 minutes
Number of servings: 4 servings

Ingredients

For the pancake batter:
- 300 ml sparkling water (for a lighter taste and airy texture)
- 2 eggs (1 whole and 1 egg white)
- 1 teaspoon salt
- 200 g white flour

For the filling:
- 3 large potatoes (about 600 g)
- 200 g grated cheese
- 200 g finely chopped pressed ham
- Salt and pepper to taste
- Oil for frying

For the mayonnaise:
- 1 egg yolk
- 1 teaspoon mustard
- 100 ml oil

Garnish:
- Slices of tomatoes
- Tzatziki salad (optional, but recommended for a fresh taste)

Brief History of the Recipe

Stuffed pancakes are a versatile dish that can be adapted to various tastes and preferences. Over time, they have been appreciated in many cultures, each adding a personal touch. In Greece, the combination of fresh and aromatic ingredients makes this recipe a popular choice, perfect for summer meals or parties.

Step-by-Step Instructions

Step 1: Preparing the pancake batter
1. In a large bowl, combine the sparkling water with the whole egg and egg white, adding salt to taste. Mix well until homogeneous.
2. Gradually add the flour, continuously stirring to avoid lumps. The batter should be fluid and easy to pour into the pan. Let it rest for 5 minutes.

Step 2: Preparing the filling
1. Peel the potatoes and cut them into thin sticks. In a pan, heat the oil and fry the potatoes until golden and crispy. Season with salt and pepper to taste, then transfer them to a bowl.
2. In another bowl, add the grated cheese, and in another, the finely chopped pressed ham. These ingredients will add extra flavor to the pancakes.

Step 3: Preparing the mayonnaise
1. In a small bowl, mix the egg yolk with the mustard. Gradually add the oil, continuously whisking with a whisk or mixer, until the mayonnaise becomes creamy. If you want a lighter mayonnaise, add a little lemon juice or water to adjust the consistency.

Step 4: Frying the pancakes
1. In a non-stick pan, heat a little oil. Pour a ladle of batter and tilt the pan to evenly distribute the batter. Fry each pancake for about 2-3 minutes on each side until golden and slightly crispy. Repeat until you finish the batter.

Step 5: Assembling the pancakes
1. Take a pancake and spread a generous layer of mayonnaise on top. Place a layer of fried potatoes, then sprinkle cheese and diced ham. Roll the pancake from the filled side, being careful not to unroll it.

Step 6: Baking
1. Place the stuffed pancakes in a heat-resistant dish. Put the dish in the preheated oven at 180°C for about 10 minutes, until the cheese melts and the pancakes are heated through.

Step 7: Serving
1. Remove the pancakes from the oven and decorate them with slices of fresh tomatoes. Serve them warm, with a garnish of tzatziki salad on top for a fresh and delicious contrast.

Practical Tips
- For an extra flavor: You can add fresh or dried herbs to the pancake batter, such as oregano or dill.
- Variations: If you want to experiment, you can add fried vegetables or mushrooms to the filling, offering a vegetarian option.
- Recommended drinks: These pancakes go wonderfully with a glass of dry white wine or fresh lemonade to complement the flavors.

Frequently Asked Questions
1. Can I use other types of flour? Yes, you can try whole wheat or gluten-free flour, but the texture of the pancakes may vary.
2. What can I do with leftover pancakes? You can store the stuffed pancakes in the fridge for 1-2 days, and the next day you can reheat them in the oven or in a pan.
3. Is this recipe suitable for vegans? You can adapt the recipe using vegan eggs and substituting the mayonnaise with a vegan version.

Nutritional Benefits
These pancakes are an excellent source of carbohydrates from potatoes, protein from eggs and ham, as well as calcium from cheese. Consuming fresh vegetables, such as the tomatoes in the garnish, adds extra vitamins and minerals.

Personal Note
This recipe reminds me of the evenings spent with family around the table, where each dish has a story and every bite is full of love. I encourage you to gather with your loved ones and create unforgettable memories in the kitchen.

In conclusion, these stuffed pancakes with potatoes, cheese, and ham are an excellent choice for a quick and delicious meal. Experiment with the ingredients and make them your own! Enjoy!