Cheese & Chive Dish (Print Version)

# Ingredients:

→ Batter Mix

01 - 110g sharp Cheddar, grated roughly
02 - 1 egg
03 - 250ml whole milk
04 - 200g self-rising flour
05 - 10-15g chopped fresh chives
06 - 1 tsp table salt
07 - 40g Parmesan, finely grated

→ For Frying

08 - 1 tsp cooking oil
09 - 10g unsalted butter

→ Optional Toppings

10 - Extra shredded cheese
11 - Butter

# Instructions:

01 - Pour the salt and flour into a big bowl. Shift it around until blended.
02 - Stir the egg and milk in a measuring jug until smooth and uniform.
03 - Make a dent in the flour mix and stir in the milk-egg liquid little by little. Keep whisking till you get smooth batter.
04 - Mix in the Parmesan, Cheddar, and chopped chives gently, spreading them out evenly.
05 - Heat the butter and oil together over low heat, then set it aside once melted.
06 - Warm up a frying pan or flat griddle over medium-high heat.
07 - Lightly coat the pan with your melted butter and oil. If it sizzles, it's ready to go.
08 - Spoon out one tablespoon of batter for each pancake, leaving space in between. Try cooking a tester first to check the heat level.
09 - Let it cook until you see bubbles pop on the top and the bottom is golden brown, about 2 to 2½ minutes. Add half a minute if needed.
10 - Flip the pancakes and cook for another 2 to 2½ minutes. If flipping takes longer than three minutes, turn up the heat a bit.
11 - Stack the cooked pancakes inside a clean towel to stay warm. Grease the pan again before each new batch.
12 - Serve them fresh and warm. Add butter or grated cheese if you'd like.

# Notes:

01 - Reheat gently in the microwave to keep them fluffy.
02 - Store in the fridge for 2-3 days, or freeze to save for later.

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