Pennsylvania Dutch Grilled Pancake Wraps

Introduction

Experience the traditional taste of Pennsylvania Dutch cuisine with this modern grilled twist. These thin, buttery Dutch-style pancakes are filled with smoky grilled ham and gooey cheese and wrapped up hot off the Arteflame grill. With perfectly grilled fillings and a golden-brown sear, these wraps are comforting, delicious, and impressive straight from the grill.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1 1/4 cups milk
• 2 tbsp melted butter (plus more for grilling)
• 1/4 tsp salt
• 8 slices of grill-ready ham
• 1 cup shredded Swiss or sharp cheddar cheese
• Butter for greasing the cooktop
• Fresh chives or parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil over three paper napkins.
2. Place the soaked napkins in the grill basin.
3. Stack firewood over the napkins and ignite the paper.
4. Let the fire burn and heat the Arteflame grill for about 20 minutes before cooking.

Step 2: Make the Dutch Pancake Batter

1. In a mixing bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth.
2. Allow the batter to rest for 5-10 minutes while the grill heats.

Step 3: Grill the Pancakes

1. Grease the flat cooktop griddle with butter near the center area for higher heat.
2. Pour a ladle of batter onto the griddle. Use a spatula to lightly spread into a thin circle.
3. Cook until bubbly and the edges begin to lift (around 2 minutes), then flip.
4. Cook for another 1-2 minutes until golden, then set aside and cover to keep warm.

Step 4: Grill the Ham

1. Sear ham slices on the center grill grate for 45-60 seconds per side to caramelize.
2. Move ham to the griddle to stay hot without overcooking.

Step 5: Assemble the Wraps

1. On each pancake, place 1-2 slices of grilled ham and sprinkle cheese.
2. Fold in half, then fold again to form a triangle or roll into a wrap.
3. Place folded wraps back on the griddle to melt cheese and crisp edges, about 1 minute per side.

Step 6: Serve Hot

1. Remove wraps from grill and garnish with chopped herbs if using.
2. Serve immediately while gooey and hot.

Tips

• Use the hottest part of the griddle for a golden-brown pancake finish without burning.
• Opt for real butter for richer flavor and better browning.
• Searing the ham on the grill grate locks in juices for maximum flavor.
• Move meat from the grill when internal temp is 15°F under target; it continues to cook off-grill.
• Prep everything in advance so you can assemble quickly on the griddle while everything’s hot.

Variations

1. Smoked Turkey & Swiss: Use thinly sliced smoked turkey and Swiss cheese for a lighter wrap.
2. Bacon & Cheddar: Use crispy grilled bacon with sharp cheddar and a drizzle of maple syrup.
3. Vegetarian Mushroom & Gruyère: Grilled portobello with melted Gruyère and caramelized onions.
4. Spicy Sausage & Monterey Jack: Add grilled spicy sausage links and peppery cheese for a kick.
5. Caprese Style: Grilled tomato slices, mozzarella, and fresh basil with a balsamic drizzle.

Conclusion

These savory Pennsylvania Dutch Grilled Pancake Wraps deliver high-end flavor straight from the Arteflame grill. With buttery pancakes, savory meat, and melty cheese, it’s the perfect anytime meal grilled to perfection. Use the variable heat zones of the Arteflame to optimize every component and serve a meal that’s flavorful, homey, and just the right amount of indulgent.

Best pairings

• Fresh apple slaw with cider vinaigrette
• Grilled asparagus or zucchini strips
• Homestyle mustard or horseradish dipping sauce
• Fresh brewed iced tea or Pennsylvania birch beer
• Grilled fruit compote for dessert