Ingredients
For the pancake batter
- 200g self-raising flour
- 1 tsp salt
- 250ml milk
- 1 egg
- 110g mature Cheddar cheese, coarsely grated
- 40g Parmesan cheese, finely grated
- 10–15g chives, finely chopped
For cooking the pancakes
- 10g butter
- 1 tsp oil
To serve (optional)
- Butter
- Grated cheese
Instructions
- Combine Dry Ingredients: Sift the self-raising flour and salt into a large mixing bowl to aerate and evenly distribute the salt.
- Prepare Wet Ingredients: In a jug or bowl, whisk together the milk and egg until well blended.
- Make the Batter: Make a well in the centre of the flour mixture. Gradually pour in the milk and egg mixture, whisking continuously to form a smooth, lump-free batter.
- Add Cheese and Chives: Gently fold in the grated Cheddar, Parmesan, and chopped chives until just combined, taking care not to overmix.
- Prepare Cooking Fat: Place the butter and oil in a small saucepan and heat until the butter is melted. Remove from heat and set aside.
- Heat the Pan: Place a large frying pan or griddle over medium-high heat. Once hot, lightly brush with the melted butter and oil mixture; it should sizzle when ready.
- Cook Pancakes: Drop 1 tablespoon of batter per pancake onto the pan, spacing them apart. Cook until bubbles appear around the edges and the underside is golden (about 2½ minutes), then flip and cook the other side for another 2–2½ minutes.
- Repeat: Wrap cooked pancakes in a clean tea towel to keep warm. Continue cooking remaining batter, greasing the pan as needed.
- Serve: Enjoy the pancakes warm with butter and a little extra grated cheese on top, if desired. They can be reheated in the microwave to maintain their fluffy texture.
Notes
- Cooking a test pancake first helps perfect the temperature and ensures each one is golden and cooked through.
- Pancakes can be made ahead, refrigerated for up to 3 days, or frozen for longer storage.
- For a fluffy result, do not overmix the batter after adding cheese and chives.
- These pancakes are delicious plain or paired with smoked salmon, a fried egg, or roasted tomatoes for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: British, Scottish, Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 95
- Sugar: 0.6g
- Sodium: 226mg
- Fat: 5.4g
- Saturated Fat: 3.0g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 7.4g
- Fiber: 0.3g
- Protein: 4.3g
- Cholesterol: 21mg
