1 cup all-purpose flour (swap half for whole wheat for nuttiness)
1 tsp baking powder
1/2 tsp salt (reduce if using salty cheeses)
1/4 tsp black pepper (substitute smoked paprika for a smoky note)
1 large egg (or flax egg for vegan)
1 cup milk (dairy or plant; buttermilk for tang)
1 cup grated cheese (cheddar, Gruyère, or a mix)
2 tbsp melted butter or neutral oil, plus extra for frying
2 tbsp finely chopped chives or spring onions (or parsley/dill)
Optional: 1/2 cup grated zucchini (squeeze dry) or corn kernels
Instructions
Mix dry ingredients: In a bowl, whisk together the flour, baking powder, salt, and pepper until evenly blended.
Combine wet ingredients: In another bowl, beat the egg with the milk and melted butter until smooth and slightly glossy.
Fold together: Pour the wet into the dry and stir gently until just combined — a few small lumps are fine. Fold in the grated cheese, herbs, and any optional veg. If the batter is too stiff, add 1–2 tbsp milk.
Heat the pan: Warm a non-stick or cast-iron skillet over medium heat and add a teaspoon of butter or oil. The pan is ready when a drop of batter sizzles and spreads slowly.
Cook the pancakes: Spoon 2–3 tablespoons of batter per pancake into the skillet, leaving room between them. Cook until the undersides are golden-brown and crisp, about 2–3 minutes.
Flip and finish: Flip gently and cook the second side 1–2 minutes until golden and cheese is melting. For thicker pancakes, reduce heat and cover for 30–60 seconds to cook through.
Keep warm and serve: Transfer cooked pancakes to a baking sheet in a warm oven (about 200°F / 95°C) to keep them crisp while you finish the batch. Serve immediately for best texture.
Notes
Quick, crispy, and comforting savoury cheese pancakes studded with melty cheese and herbs — perfect for breakfast, a snack, or a light dinner. Forgiving, adaptable, and ready in about 25 minutes.
