Cheese & Chive Pancakes (Print Version)
# Ingredients:
→ Pancake Batter
01 -
200g self-raising flour
02 -
1 tsp salt
03 -
250ml milk
04 -
1 egg
05 -
110g mature Cheddar cheese, coarsely grated
06 -
40g Parmesan cheese, finely grated
07 -
10-15g chives, finely chopped
→ For Cooking
08 -
10g butter
09 -
1 tsp oil
→ For Serving (Optional)
10 -
Butter
11 -
Extra grated cheese
# Instructions:
01 -
Sift the flour and salt into a large mixing bowl.
02 -
In a jug, whisk together the milk and egg until well combined.
03 -
Make a well in the centre of the flour and gradually add the milk-egg mixture, whisking continuously to create a smooth batter.
04 -
Fold in the grated Cheddar, Parmesan and chopped chives until evenly distributed.
05 -
Melt the butter with oil in a small saucepan, then remove from heat.
06 -
Heat a large frying pan or griddle to medium-high temperature.
07 -
Brush the cooking surface with a light coating of the butter-oil mixture. It should sizzle immediately if hot enough.
08 -
Add 1 tablespoon of batter per pancake, leaving space between each. You may want to cook a test pancake first to adjust temperature if needed.
09 -
Cook until bubbles appear around the edges and the underside is golden brown, approximately 2½ minutes. Add 30 seconds more if necessary.
10 -
Turn each pancake and cook the second side for 2-2½ minutes. If they're not ready to turn after 3 minutes, increase the heat slightly.
11 -
Wrap cooked pancakes in a clean tea towel to keep warm while finishing the remaining batter, lightly greasing the pan before each new batch.
12 -
Serve warm with butter and a sprinkling of extra cheese if desired.
# Notes:
01 -
Can be reheated in a microwave to maintain fluffy texture.
02 -
Store in refrigerator for 2-3 days or freeze for longer storage.