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Ham and riviera edam cheese pancakes

Ham and riviera edam cheese pancakes

around 12 pancakes


  • 250 ml (1 cup) whole wheat flour
  • 60 ml (1/4 cup) quick oats
  • 30 ml (2 tbsp.) oat bran or wheat bran
  • 30 ml (2 tbsp.) baking powder
  • 5 ml (1 tsp.) baking soda
  • 30 ml (2 tbsp.) sugar
  • Salt and freshly ground pepper, to taste
  • 2 eggs
  • 250 ml (1 cup) milk
  • 250 g (9 oz) Riviera Edam, grated or finely chopped
  • 125 ml (1/2 cup) chopped ham
  • 80 ml (1/3 cup) your choice of peppers, chopped
  • 3 chopped green onions
  • Butter


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a large bowl, combine flour, oatmeal, bran, baking powder, baking soda, sugar, salt and pepper.
  • Make a well in the centre.
  • In another bowl, beat the eggs with milk and stir mixture into the dry ingredients.
  • Mix until the batter is smooth.
  • Add cheese, ham, peppers and onions.
  • Melt butter in a non-stick frying pan over medium heat.
  • Pour in about 60 ml (1/4 cup) of batter and cook for 2 to 3 minutes per side or until pancakes are golden brown. Enjoy.


  • The pancake batter can be prepared ahead and cooked in the morning, or pancakes can be cooked in advance and reheated. Wrap in a napkin and enjoy on the go.


  • For a shorter cooking time, use two frying pans.

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Fruity and light

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