Tender savory pancakes with herbs and melted cheese, great if you want something less sweet.
By mansi
Servings
4
1.5 cup All-purpose flour
1.5 tsp Baking powder
0.5 tsp Salt
0.5 tsp Black pepper
0.5 tsp Garlic powder
2 piece Egg
1 cup Buttermilk
2 tbsp Unsalted butter
1 cup Sharp cheddar cheese, freshly grated
3 tbsp Fresh chives, finely chopped
1 tbsp Fresh thyme leaves
1 tsp Dijon mustard
1 tbsp Butter or neutral oil, for frying
0.5 cup Sour cream (to serve)
Calories
522 kcal
Protein
17g
Carbs
54g
Fat
27g
Fiber
2g
Sugar
5g
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Make the Batter
1. In a large bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder until evenly combined.
1.5 cup All-purpose flour,
1.5 tsp Baking powder,
0.5 tsp Salt,
0.5 tsp Black pepper,
0.5 tsp Garlic powder
2. In a separate jug, whisk together the eggs, buttermilk, melted unsalted butter, and Dijon mustard until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are fine, do not overmix. Fold in the grated cheddar, chives, and thyme leaves. Let the batter rest for 5 minutes.
4. Heat a non-stick skillet or cast iron pan over medium heat. Add a small knob of butter or oil and swirl to coat. Once the fat is hot and shimmering, ladle approximately 3–4 tablespoons of batter per pancake into the pan. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
1 tbsp Butter or neutral oil, for frying
5. Flip each pancake carefully and cook for a further 1–2 minutes until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining batter, adding more butter or oil to the pan as needed. You should get approximately 10–12 small pancakes.
Serve
6. Stack the warm pancakes and serve with a dollop of sour cream and an extra scattering of fresh chives on top.
By mansi
