Ingredients
Wet Ingredients
- 2 large Eggs
- 30 ml (2 tablespoons) Olive Oil
- 125 ml (1/2 cup) Full Cream / Whole Milk
- 125 gr (1/2 cup) Sour Cream
Dry Ingredients
- 225 gr (1 1/2 cup) Self-Rising Flour
- 1 teaspoon Salt
- Optional: Your choice of Spices
Cheese
- 50 gr (1 cup) Grated Cheddar Cheese (or your preferred type of grated cheese)
Instructions
- Grate the Cheese: Finely grate the cheddar cheese or your preferred cheese and set aside to be added later.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, olive oil, full cream milk, and sour cream until the mixture is smooth and well combined.
- Combine Dry Ingredients: Sift the self-rising flour and salt into the wet mixture. Add any optional spices at this point. Whisk thoroughly until you get a smooth batter with no lumps remaining.
- Incorporate Cheese: Fold the grated cheese carefully into the batter to ensure it is evenly distributed and to prevent pockets of cheese.
- Cook the Pancakes: Heat a large saucepan, crepe pan, skillet, or non-stick pan over medium-high heat. Lightly grease the pan with oil or butter. Pour some batter onto the heated pan and cook for about 2 minutes or until bubbles appear on the surface. Flip the pancake and cook the other side for approximately 2 minutes until golden brown. Repeat until all batter is used.
- Serve: Top with your favorite toppings and serve immediately while warm for the best taste and texture.
Notes
- Use a non-stick pan or well-seasoned skillet for easier flipping and cooking.
- Adjust the heat as needed to prevent the pancakes from burning before they are cooked through.
- Feel free to add herbs or spices such as paprika, oregano, or black pepper to add more flavor.
- Best served fresh but can be reheated gently in a pan or microwave.
- For a gluten-free option, substitute self-rising flour with a gluten-free self-rising flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
