Cheese & Chive Pancakes
Cheese & Chive Pancakes, a savoury version of Scotch pancakes or drop scones, make a great breakfast, lunch, or snack. The simple batter of flour, milk and an egg plus mature Cheddar, Parmesan and fresh chives, is whisked together in seconds. Drop spoonfuls onto a hot greased pan or griddle and cook 2 – 3 minutes per side to get light and fluffy, cheesy and herby pancakes.
Ingredients
- 200 g self-raising flour
- 1 tsp salt
- 250 ml milk
- 1 egg
- 110 g Bowes Bomber extra mature Cheddar cheese coarsely grated
- 40 g Parmesan cheese finely grated
- 10-15 g chives finely chopped
Method
- Sift the flour and salt into a large mixing bowl.
- In a jug, whisk together the milk and egg.
- Make a well in the centre of the flour and gradually add the contents of the jug, whisking as you go, to make a smooth batter.
- Fold in the cheese and chives.
- Put the butter and oil for cooking the pancakes in a small saucepan and heat until the butter is melted. Take off the heat.
- Heat either a large frying pan or a griddle to medium hot.
- Brush the pan or griddle with a light coating of the butter and oil: it will sizzle immediately when hot enough.
- Add 1 tablespoon of batter per pancake: as many as will fit without crowding. Tip: you may want to cook a test pancake first then adjust the temperature if necessary before cooking the rest.
- Cook until a few bubbles appear around the edges of each pancake and the underside is golden brown (approx 2½ minutes: cook another 30 seconds if necessary) then turn over and cook the other side (2 - 2½ min). Tip: if the pancake isn't ready to turn after 3 minutes, you may need to increase the heat a little.
- Wrap the cooked pancakes in a clean tea towel to keep warm while you use up the rest of the batter to make more, lightly greasing the pan or griddle each time.
- Serve warm with butter and a sprinkling of extra cheese if liked.
- Reheat in a microwave if necessary: this will retain the fluffy texture.
- Can be stored in the fridge for 2-3 days or frozen.