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These cheesy herb pancakes take morning meals to a whole new tasty level. Mixing bold cheddar, flavorful Parmesan, and garden-fresh herbs makes light, tasty pancakes that work great any time of day. I first whipped these up when I was tired of sweet breakfast stuff, and now they're always on the menu when friends come over for brunch.
I came up with these pancakes during a rushed morning get-together. They were such a success that everyone wanted to know how to make them. What started as a quick fix has turned into my go-to dish when I'm having people over.
Ingredients
- Self raising flour: Gives that ideal soft and airy feel
- Salt: Brings out all the tastes, especially the cheese
- Milk: Adds wetness and helps make soft pancakes
- Egg: Holds everything together and builds the pancake structure
- Mature cheddar cheese: Adds tangy flavor and gooey spots throughout
- Parmesan cheese: Brings rich depth that makes the whole dish better
- Fresh chives: Add subtle onion taste and pretty green flecks
- Butter and oil combination: Stops burning while adding taste
Step-by-Step Instructions
- Prepare the dry ingredients:
- Run the self raising flour and salt through a sieve into a big bowl. This gets rid of lumps and puts air in the flour, making your pancakes lighter.
- Create the wet mixture:
- In another container, mix the milk and egg really well. The egg protein will help your pancakes stay together and form properly while cooking.
- Combine wet and dry ingredients:
- Make a hole in the middle of your flour mix and slowly pour in the milk and egg, stirring all the time. Start from the middle and work your way out to avoid lumps. Keep going until you've got smooth, pourable batter.
- Add the flavor elements:
- Carefully mix in the shredded cheddar, Parmesan, and chopped chives. Don't stir too much or your pancakes will turn out tough. Make sure the cheese spreads evenly through the mix.
- Prepare the cooking fat:
- Melt the butter with a bit of oil in a small pot. The oil helps the butter not burn while still giving that yummy butter flavor to your pancakes.
- Heat your cooking surface:
- Get a big frying pan or griddle warm over medium heat until it's hot but not smoking. The right temperature will cook your pancakes through without burning the outside.
- Start cooking the pancakes:
- Lightly coat the hot pan with the butter and oil mix. Drop spoonfuls of batter to make pancakes, leaving room between them for flipping. You can usually fit 3 4 pancakes in a pan at once.
- Cook to perfection:
- Wait for bubbles to show up around the edges and the bottom to turn golden, about 2½ minutes. Flip carefully and cook another 2 2½ minutes until the other side is golden too.
- Keep warm while cooking the remainder:
- Put finished pancakes in a clean dish towel to keep them warm and crisp while you cook the rest. Add a bit more butter and oil between batches.
- Serve immediately:
- Enjoy the pancakes while they're warm with a bit of butter and extra cheese if you want. The heat will melt the added cheese a little, making them even more decadent.
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My top way to eat these pancakes is with a small scoop of creme fraiche and a few dashes of hot sauce. The cool tang of the creme fraiche works so well with the warm, savory pancakes, and the hot sauce adds just enough kick to liven up your taste buds. This combo won over even my friends who didn't like pancakes before.
Storage Solutions
These savory pancakes stay good in the fridge for 2 3 days. Keep them in a sealed container with parchment paper between each pancake so they don't stick together. To store them longer, freeze the cooled pancakes on a baking sheet until hard, then put them in a freezer bag. They'll stay tasty for up to 3 months.
Clever Variations
The main recipe works great as a starting point for tons of different flavors. Try using gruyere and thyme for a French feel, or add crunchy bacon bits and green onions for a breakfast style. For a taste of the Mediterranean, use feta cheese and fresh dill. Just make sure you keep the same amount of cheese to batter while playing with different flavor mixes.
Serving Suggestions
While they taste great by themselves, these pancakes are even better with the right partners. Eat them with a simple green salad for lunch, topped with smoked salmon and a bit of sour cream for a fancy brunch, or alongside soups and stews for dinner. They also work great as bases for savory toppings like avocado, poached eggs, or roasted veggies.
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These pancakes will definitely impress everyone and give a fun twist to your regular breakfast options.
Frequently Asked Questions
- → Can I prepare these pancakes in advance?
Sure can! Store them in the fridge for up to 3 days, or freeze to keep them for weeks. A microwave reheat works perfectly to bring back the soft texture.
- → Can I switch out the cheeses?
Definitely! While Cheddar and Parmesan are awesome together, Gruyère, Manchego, or Comté are great swaps. Use what you like or what you've got handy.
- → How do I know when they’re ready to flip?
Check for bubbles popping around the edges and a browned underside after about 2½ minutes. If it’s not ready after 3 minutes, just turn up the heat a tad.
- → What can I serve these pancakes with?
Keep it simple with butter and cheese, or pair with crispy bacon, smoked salmon, a poached egg, or even a fresh salad for a fuller plate.
- → Can I customize the pancakes with other add-ins?
For sure! Toss in herbs like thyme or parsley, or mix in extras like diced ham, crumbled bacon, or sautéed veggies like spinach or peppers to mix it up.