Ingredients
For the pancake batter
- 200 g self-raising flour
- 1 tsp salt
- 250 ml milk
- 1 egg
- 110 g mature Cheddar cheese, coarsely grated
- 40 g Parmesan cheese, finely grated
- 10-15 g chives, finely chopped
For cooking the pancakes
- 10 g butter
- 1 tsp oil
To serve (optional)
- Butter
- Grated cheese
Instructions
- Prepare dry ingredients: Sift the self-raising flour and salt into a large mixing bowl to ensure an even mixture and remove any lumps.
- Mix wet ingredients: In a separate jug, whisk together the milk and egg until fully combined and smooth.
- Make the batter: Create a well in the center of the flour mixture and gradually pour in the milk and egg mixture, whisking continuously to form a smooth, lump-free batter.
- Add cheese and chives: Fold in the coarsely grated mature Cheddar, finely grated Parmesan, and finely chopped chives gently but thoroughly to evenly distribute the flavors.
- Heat cooking fat: In a small saucepan, combine butter and oil, heat until the butter has melted, then remove from heat to prepare for cooking.
- Heat pan or griddle: Preheat a large frying pan or griddle over medium-high heat until hot. Brush it lightly with the melted butter and oil mixture; it should sizzle immediately, indicating it’s ready.
- Cook pancakes: Pour 1 tablespoon of batter per pancake onto the pan, spacing them so they don’t crowd. Cook until bubbles form around the edges and the underside is golden brown, about 2½ minutes. If needed, cook an additional 30 seconds to ensure doneness.
- Flip pancakes: Turn the pancakes over and cook the other side for 2 to 2½ minutes until golden and cooked through. Adjust the heat if pancakes are taking longer than 3 minutes to cook on one side.
- Keep warm: Wrap cooked pancakes in a clean tea towel to retain warmth while cooking the remaining batter, lightly greasing the pan or griddle as needed before each batch.
- Serve: Serve warm, optionally with butter and an extra sprinkle of grated cheese for added richness and flavor.
- Storage and reheating: Leftover pancakes can be refrigerated for 2-3 days or frozen for longer storage. Reheat in the microwave to retain the fluffy texture before serving.
Notes
- Cooking a test pancake first helps adjust the heat for perfect cooking temperature.
- If pancakes aren’t ready to flip after 3 minutes, increase the heat slightly.
- Using a mix of Butter and oil prevents burning and adds flavor during cooking.
- Pancakes can be frozen individually and reheated quickly for future meals.
- Optional toppings like extra grated cheese or a dollop of butter add richness but are not necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
