Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 large egg
- 1 cup milk
- 4 tablespoons melted butter
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
Instructions
- Step 1: In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the egg, milk, and melted butter.
- Step 2: Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
- Step 3: Gently fold in the shredded cheddar cheese and chopped chives.
- Step 4: Heat a lightly oiled griddle or frying pan over medium heat. Pour ¼ cup of batter onto the hot surface for each pancake.
- Step 5: Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately with your favorite toppings, such as sour cream, more chives, or a drizzle of honey.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover pancakes in a lightly oiled pan over medium heat for a minute or two per side, or until warmed through and slightly crispy.
- Serve these savory pancakes alongside a side salad for a delightful brunch or light meal.
- For extra cheesy flavor, sprinkle a little extra cheddar cheese over the batter just before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American