Description
These ultra-fluffy, savory cheese pancakes are a tasty and unique option for breakfast, brunch, or lunch—perfectly paired with your favorite toppings for a satisfying meal.
Ingredients
2 large eggs
2 tablespoons (30 ml) olive oil
1/2 cup (125 ml) whole milk
1/2 cup (125 g) sour cream
1 1/2 cups (225 g) self-rising flour
1 teaspoon salt
1 cup (50 g) grated cheddar cheese, or your preferred cheese
Optional: spices like paprika, garlic powder, or herbs
Instructions
-
Grate the Cheese:
Finely grate the cheddar cheese—or your preferred variety—and set it aside. -
Mix Wet Ingredients:
In a large mixing bowl, whisk together the eggs, olive oil, milk, and sour cream until the mixture is smooth and fully combined. -
Add Dry Ingredients:
Sift in the self-rising flour and salt. Whisk until the batter is lump-free and smooth. If you’re using any spices, add them now. -
Fold in the Cheese:
Gently fold in the grated cheese, making sure it’s evenly distributed to prevent clumps. -
Preheat Your Pan:
Heat a non-stick skillet, crepe pan, or flat saucepan over medium-high heat. Lightly grease it with a bit of olive oil or butter. -
Cook the Pancakes:
Pour a scoop of batter onto the hot pan. Cook for about 2 minutes, or until bubbles form on the surface. Flip and cook the other side for another 2 minutes, or until golden brown. -
Serve Warm:
Repeat with the remaining batter. Serve your cheese pancakes hot with your favorite toppings and enjoy immediately.
Notes
Yield: This recipe makes approximately 5 large cheese pancakes, ideal for serving 2 to 3 people.
Ingredient Notes
If you don’t have self-rising flour on hand, substitute it with all-purpose (plain) flour and add 1 1/2 teaspoons of baking powder plus 1/2 teaspoon of baking soda to achieve the same lift and texture.
Instruction Tips
If your sour cream is too thick or firm straight from the fridge, give it a quick whisk or warm it slightly for a few seconds to soften. This prevents clumps when mixing it with other wet ingredients.
Always sift your dry ingredients before adding them to the batter. This ensures a smooth consistency and reduces the risk of lumps.
Cooking time may vary based on your pan type and heat level. To ensure doneness, look for a golden brown color on each side—this is your visual cue that the pancake is perfectly cooked.
Nutrition
- Calories: 431
- Sugar: 3
- Sodium: 730
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 44
- Fiber: 1
- Protein: 14
- Cholesterol: 114