Description
Fluffy and savory cheese and chive pancakes, perfect for breakfast or any meal.
Ingredients
Scale
- 1 cup self-raising flour
- 1 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 cup mature cheddar cheese, grated
- 1/4 cup Parmesan cheese, grated
- 1 bunch chives, chopped
- 2 tablespoons butter and oil mixture for cooking
- Optional Toppings: Additional butter, additional cheese
Instructions
- Sift self-raising flour and salt into a mixing bowl.
- In a separate bowl, whisk together milk and egg until combined.
- Gradually mix the milk and egg mixture into the flour mixture to create a smooth batter.
- Gently fold in the grated mature cheddar cheese and chopped chives into the batter.
- Melt the butter and oil mixture in a small saucepan.
- Heat a frying pan or griddle over medium-high heat.
- Lightly grease the hot pan with the butter-oil mixture.
- Using a tablespoon, drop portions of the batter onto the hot pan to form pancakes.
- Cook each pancake until bubbles form on the surface and the underside is golden brown, about 2.5 minutes.
- Flip the pancakes and cook for another 2-2.5 minutes until golden and fluffy.
- Transfer the cooked cheese chive pancakes to a clean tea towel to keep warm.
- Repeat with the remaining batter.
- Optionally, serve with extra butter and a sprinkle of cheese.
Notes
- For best results, ensure the pan is hot before adding batter.
- Adjust heat as needed to prevent burning.
- Leftovers can be stored in the fridge for 2-3 days or frozen.
- Reheat well in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 60 mg