Fluffy pancakes folded with sharp cheddar and plenty of chives, finished with cracked black pepper for a cozy breakfast feel.
By mansi
Servings
4
1.5 cup All-purpose flour
1 tbsp Baking powder
0.5 tsp Baking soda
0.75 tsp Salt
1 tsp Coarsely cracked black pepper
1.25 cup Buttermilk
2 piece Large egg
3 tbsp Unsalted butter, melted
1 cup Sharp cheddar cheese, freshly grated
0.33 cup Fresh chives, finely chopped
2 tbsp Unsalted butter, for cooking
0.5 cup Sour cream (to serve)
2 tbsp Extra chives, for garnish
Calories
506 kcal
Protein
20g
Carbs
44g
Fat
29g
Fiber
2g
Sugar
5g
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Make the Batter
1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cracked black pepper until well combined.
2. In a separate jug, whisk together the buttermilk, eggs, and melted butter until smooth.
1.2 cup Buttermilk,
2 piece Large egg,
3 tbsp Unsalted butter, melted
3. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined — a few lumps are fine. Do not overmix. Fold in the grated cheddar and chopped chives until evenly distributed. Let the batter rest for 5 minutes.
1 cup Sharp cheddar cheese, freshly grated,
0.3 cup Fresh chives, finely chopped
Cook the Pancakes
4. Heat a non-stick skillet or griddle over medium heat. Add a small knob of the cooking butter and swirl to coat. When the butter foams and subsides, ladle approximately 0.25 cup of batter per pancake into the pan. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip and cook for a further 1–2 minutes until golden and cooked through. Repeat with remaining batter, adding more butter between batches as needed.
2 tbsp Unsalted butter, for cooking
Serve
5. Stack the pancakes and serve immediately topped with a dollop of sour cream and a scatter of extra chives. Finish with an extra crack of black pepper at the table.
1 tsp Coarsely cracked black pepper,
0.5 cup Sour cream (to serve),
2 tbsp Extra chives, for garnish
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By mansi
