Description

These savory pancakes offer a delightful balance of rich cheese and fresh chives, creating a comforting and flavorful experience. Each pancake is pan-fried to a golden-brown exterior, revealing a tender, fluffy interior studded with melted cheese and vibrant green chives. A sprinkle of flaky sea salt on top enhances the savory notes, making them a versatile option for a unique breakfast, brunch, or a light meal.

Ingredients

Scale

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 cup shredded sharp cheddar cheese
¼ cup fresh chives, finely chopped, plus more for garnish
Flaky sea salt, for garnish
Vegetable oil or butter, for cooking

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Instructions

In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
In a separate medium bowl, whisk together the milk, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are acceptable.
Fold in the shredded cheddar cheese and ¼ cup of chopped chives.
Heat a lightly oiled or buttered non-stick griddle or large skillet over medium heat.
Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through.
Transfer cooked pancakes to a plate. Repeat with the remaining batter.
Serve immediately, garnished with additional fresh chives and a sprinkle of flaky sea salt.

Notes

Do not overmix the batter; overmixing can lead to tough pancakes.

For extra fluffiness, let the batter rest for 5-10 minutes before cooking.

Keep cooked pancakes warm in a low oven (around 200°F / 95°C) while you finish cooking the rest of the batch.

These pancakes pair well with a dollop of sour cream or plain Greek yogurt.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Calories: 280 per serving
Fat: 14g
Carbohydrates: 28g
Protein: 12g