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–+ servings
Cheese and Chive Pancakes A stack of golden, crispy cheese and chive pancakes topped with a generous pat of butter and garnished with chopped chives and shredded cheese. The pancakes are soft inside with a savory flavor from the chives and cheese, perfect for a savory breakfast or brunch.

Cheese and Chive Pancakes

These light and fluffy savory pancakes are a deliciously satisfying breakfast or snack, with the perfect balance of cheese and fresh chives.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16
Course: Breakfast, Light Meal, Lunch, Snack
Cuisine: British, Scottish, Vegetarian
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • For the pancake batter:
  • 200 g self-raising flour Provides fluffiness to the pancakes
  • 1 teaspoon salt For seasoning
  • 250 ml milk Use whole milk for a creamier batter
  • 1 egg For binding and fluffiness
  • 110 g mature Cheddar cheese coarsely grated (Sharp cheese adds flavor)
  • 40 g Parmesan cheese finely grated (Adds a rich, nutty flavor)
  • 10-15 g chives finely chopped (For a fresh, herby taste)
  • For cooking the pancakes:
  • 10 g butter + 1 teaspoon oil For greasing the pan and cooking
  • To serve optional:
  • Butter For serving
  • Grated cheese Optional topping for extra cheese flavor

Method
 

  1. Make a well in the center of the flour and gradually add the milk and egg mixture, whisking continuously to make a smooth batter. mix
  2. Fold in the grated Cheddar, Parmesan, and chopped chives. mix
  3. In a small saucepan, heat the butter and oil until the butter is melted, then remove from heat. prep
  4. Heat a large frying pan or griddle to medium-hot. prep
  5. Brush the pan or griddle with a light coating of the butter and oil mixture. The mixture should sizzle when the pan is hot enough. prep
  6. Add 1 tablespoon of batter per pancake, as many as will fit without crowding. cook
  7. Tip: You may want to cook a test pancake first, then adjust the temperature if necessary before cooking the rest. prep
  8. Cook until a few bubbles appear around the edges of each pancake and the underside is golden brown (about 2½ minutes). Cook another 30 seconds if necessary. Flip the pancake and cook the other side for another 2-2½ minutes. cook
  9. Tip: If the pancake isn’t ready to flip after 3 minutes, increase the heat slightly. prep
  10. Wrap the cooked pancakes in a clean tea towel to keep warm while you cook the remaining pancakes. Lightly grease the pan or griddle each time. prep
  11. Serve warm with butter and a sprinkling of extra cheese if desired. finish
  12. Optional: Reheat in the microwave to retain their fluffy texture. finish
  13. These pancakes can be stored in the fridge for 2-3 days or frozen. finish

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 1mgCalcium: 120mgIron: 1.2mg

Notes

These savory pancakes are perfect for breakfast, a light meal, or a snack. Enjoy them warm with extra cheese, butter, or your favorite toppings like eggs, bacon, or smoked salmon.

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