📖 Instructions

1. First, whisk together flour, sugar, baking powder, and salt in a large mixing bowl. This ensures the dry ingredients are evenly distributed, which is key for a fluffy pancake. Trust me, don't skip this step, it makes a difference!
2. In a separate bowl, whisk together the milk, eggs, and melted butter. Make sure the butter isn't too hot, or it might cook the eggs! A little kitchen mishap I've learned from experience.
3. Pour the wet ingredients into the dry ingredients. Gently fold until just combined. A few lumps are okay; overmixing can lead to tough pancakes. Seriously, nobody wants that.
4. Heat a lightly oiled griddle or large pan over medium heat. I like to use a non-stick pan for easy flipping, but a well-seasoned cast iron works great too. Drizzle a little butter on the pan; its aroma is heavenly!
5. Pour ¼ cup of batter onto the hot griddle for each pancake. Spread a thin layer of Swiss cheese, ham, and turkey slices on top of the batter while it's still wet. You want them to adhere nicely to the pancake as it cooks. My pro-tip: don't go overboard with the fillings; you want the pancakes to cook evenly.
6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully with a spatula. The pancakes should be puffy and have a lovely golden hue. Keep a close eye on the heat, because burning pancakes are not fun.
7. Dust the cooked pancakes with powdered sugar and serve immediately with raspberry jam or maple syrup. A dusting of powdered sugar adds a touch of elegance, and the raspberry jam complements the savory fillings perfectly. Or, you know, use both!
8. Repeat with remaining batter and fillings. Feel free to adjust the amount of fillings according to your liking. Cooking is all about experimenting and having fun!