Savory Cheese & Chive Pancakes

These savory cheese and chive pancakes bring breakfast into delicious new territory. The combination of sharp cheddar, nutty Parmesan, and fresh herbs creates fluffy, flavorful pancakes that work beautifully for any meal of the day. I started making these when I wanted something different from the usual sweet breakfast options, and now they're requested regularly for brunch gatherings.

I first created these pancakes when hosting a last minute brunch. They were such a hit that friends started requesting the recipe immediately. What began as a quick solution has become my signature dish for casual entertaining.

Ingredients

• Self raising flour: Creates the perfect light and fluffy texture
• Salt: Enhances all the flavors particularly the cheese
• Milk: Provides moisture and helps create tender pancakes
• Egg: Acts as a binder and gives structure to the pancakes
• Mature cheddar cheese: Brings sharp flavor and melty pockets throughout
• Parmesan cheese: Adds a nutty depth that elevates the entire dish
• Fresh chives: Provide a mild onion flavor and beautiful color
• Butter and oil combination: Prevents burning while adding flavor

Step-by-Step Instructions

Prepare the dry ingredients:

Sift the self raising flour and salt into a large mixing bowl. This step is important for removing any lumps and incorporating air into the flour, which helps create lighter pancakes.

Create the wet mixture:

In a separate jug, thoroughly whisk together the milk and egg until well combined. The protein in the egg will help bind the pancakes and give them structure as they cook.

Combine wet and dry ingredients:

Make a well in the center of the flour mixture and gradually pour in the milk egg mixture, whisking constantly as you go. Start from the center and work outward to prevent lumps from forming. Continue until you have a smooth, pourable batter.

Add the flavor elements:

Gently fold in the grated cheddar, Parmesan, and finely chopped chives. Use a light hand to avoid overmixing, which can make the pancakes tough. The cheese should be evenly distributed throughout the batter.

Prepare the cooking fat:

Melt the butter with a teaspoon of oil in a small saucepan. The oil raises the smoke point of the butter, preventing it from burning while still giving you that rich butter flavor in your pancakes.

Heat your cooking surface:

Warm a large frying pan or griddle over medium heat until hot but not smoking. The perfect temperature will allow the pancakes to cook through without burning on the outside.

Start cooking the pancakes:

Lightly brush the hot surface with the butter oil mixture. Add tablespoons of batter to form pancakes, leaving enough space between them for easy flipping. A standard pan can usually fit 3 4 pancakes at once.

Cook to perfection:

Wait until bubbles form around the edges and the underside is golden brown, about 2½ minutes. Flip carefully with a thin spatula and cook the other side for another 2 2½ minutes until golden and cooked through.

Keep warm while cooking the remainder:

Place cooked pancakes in a clean tea towel to keep them warm and prevent them from becoming soggy while you cook the remaining batter. Lightly grease the pan between each batch.

Serve immediately:

Enjoy the pancakes warm with a pat of butter and extra grated cheese if desired. The heat will slightly melt the additional cheese, creating an extra indulgent experience.

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My absolute favorite way to enjoy these pancakes is with a small dollop of creme fraiche and a few drops of hot sauce. The cool tanginess of the creme fraiche perfectly balances the warm, savory pancakes, while the hot sauce adds just enough heat to wake up your taste buds. This combination turned even my pancake skeptic friends into devoted fans.

Storage Solutions

These savory pancakes keep remarkably well in the refrigerator for 2 3 days. Store them in an airtight container with pieces of parchment paper between each pancake to prevent sticking. For longer storage, freeze the cooled pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag. They will maintain quality for up to 3 months.

Clever Variations

The basic recipe provides an excellent foundation for countless variations. Try substituting gruyere and thyme for a French twist, or add crispy bacon bits and spring onions for a breakfast inspired version. For a Mediterranean variation, use feta cheese and fresh dill. The key is maintaining the same ratio of cheese to batter while experimenting with different flavor combinations.

Serving Suggestions

While delicious on their own, these pancakes reach new heights when properly paired. Serve alongside a simple green salad for lunch, topped with smoked salmon and a dollop of sour cream for an elegant brunch, or as an accompaniment to soups and stews for dinner. They also make excellent bases for savory toppings like avocado, poached eggs, or roasted vegetables.

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These pancakes are a guaranteed crowd pleaser and a delightful twist on your typical breakfast fare.

Frequently Asked Questions

→ Can I make these pancakes ahead of time?

Yes, these cheese and chive pancakes store very well. They can be refrigerated for 2-3 days or frozen for longer storage. When ready to eat, simply reheat them in the microwave to maintain their fluffy texture.

→ Can I substitute the cheeses in this recipe?

Absolutely! While the combination of mature Cheddar and Parmesan creates a perfect flavor profile, you can substitute with other hard cheeses like Gruyère, Comté, or a sharp Manchego based on your preference or what you have available.

→ How do I know when to flip the pancakes?

Look for bubbles forming around the edges of the pancakes and a golden brown color on the underside, which typically takes about 2½ minutes. If the pancake isn't ready to flip after 3 minutes, you may need to increase the heat slightly.

→ What can I serve with these cheese and chive pancakes?

These savory pancakes are delicious served simply with butter and extra grated cheese. They also pair wonderfully with crispy bacon, smoked salmon, a poached egg, or a side salad for a more substantial meal.

→ Can I add other herbs or ingredients to the batter?

Yes! While chives provide a lovely mild onion flavor, you can experiment with other herbs like dill, parsley, or thyme. You could also add finely diced ham, crumbled bacon, or sautéed vegetables like bell peppers or spinach for variations.