Tag: Pancakes
Cheddar Chive Pancakes
So here we are again trying to figure out what to make for dinner
Every idea we throw out there to our kids is greeted with bored eye rolls
I had recently received a Blackstone outdoor griddle for Father’s day and was thinking that maybe it was a good night for breakfast for dinner
Our kids typically are on board for that
Here’s the catch though… my wife is not a big breakfast fan
The fact that she really doesn’t eat breakfast at breakfast time certainly meant she wasn’t going to buy into this for dinner
And then I had an epiphany…
I would take our already fail-proof buttermilk pancake recipe and bring it up a whole other savory level with cheddar cheese and chives!
Folks, I think we have a winner!!!
Let’s start with our buttermilk pancakes
If you don’t happen to have buttermilk you can simply make some by adding lemon juice to milk
So in this case I’m adding 2 tablespoons of lemon juice to 2 cups of milk
Let the buttermilk sit for 10 minutes or so
Next, let’s work on our dry ingredients
We will need 3 cups of all purpose flour, 3 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt
Add all of the dry ingredients in with the flour and whisk to combine
I then dumped this into my Ninja food processor
You can use a blender or just mix away in a large bowl
Next we will need 2 large eggs
Give the eggs a whisk
Add the buttermilk into the eggs
Whisk to combine
Add the wet ingredients to the dry ingredients
Give it a blend
After around 30-40 seconds or so I turn it off and use a rubber spatula to make sure the dry ingredients are being incorporate with the wet
Blend some more until you have a nice batter
Now this is the really important
You need to let the batter rest at least 30 minutes or so in the refrigerator
This is key to lighter fluffier pancakes so plan ahead
Once the batter has rested we can incorporate the cheddar and chives
You can also use scallions for this but we had an abundance of chives growing and figured we should use them
No really… we seriously have a ton!
So we used 3/4 cup of extra sharp cheddar cheese that we shredded and 1 very large bunch of chives
We gave the chives a very fine chop
Add in the cheese and chives
Gently fold the cheese and chives into the batter
Time to start cooking
We are going to use our flat top griddle
You can use a frying pan or stove top griddle
I’m heating a layer of butter on the griddle because pancakes just taste better with a little butter
I like to use 1/4 cup measure to pour out the batter to help keep them all roughly the same size
Let them cook 2-4 minutes
You want some air holes to appear on the top
You can take a peak at them with your spatula to see if they are becoming golden brown
Let’s give them a flip
When you let the batter rest, you will notice the pancakes will actually puff up and rise when you flip them
Looking good!
Let them cook another 2-3 minutes
Remove and set aside
These are some fluffy and golden looking pancakes!
We served these with a side of eggs, bacon and our favorite local syrup!
Enjoy!!!
Simply Sundays! ~ Cheddar Chive Pancakes
Ingredients
2 cups of milk
2 tablespoons of lemon juice
3 cups of flour
3 tablespoons of sugar
2 teaspoons of baking powder
1 teaspoons of baking soda
1/2 teaspoon of salt
2 large eggs
3/4 cups of extra sharp cheddar
1 large bunch of chives
2 tablespoons of butter
Directions
Combine 2 cups of whole milk with 2 tablespoons of lemon juice and set aside for 10 minutes to make buttermilk
In a large bowl, whisk together 3 cups of flour, 3 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt. Pour the dry ingredients into a blender or food processor
In a bowl whisk together 2 large eggs and the 2 cups of buttermilk until combined. Pour the wet ingredients into the blender with the dry ingredients. Blend for around 30-40 seconds then use a rubber spatula to ensure the dry ingredients are being incorporated properly with the wet
Refrigerate the batter and allow it to rest for at least 30 minutes
After the batter has rested, shred 3/4 cup of extra sharp cheddar. Finely chop 1 large bunch of chives and gently fold both into the pancake batter
Heat a pan or griddle and lightly coat with butter. Using a 1/4 cup measure, start pouring the pancake batter onto the griddle. Let them cook 2-4 minutes. You want some air holes to appear on the top. You can take a peak at them to see if they are becoming golden brown
Flip them and cook another 2-3 minutes. Remove and set aside. We served these with a side of eggs, bacon and our favorite local syrup
Tools used to make this recipe
Architec Carving Board, Gripperwood
Pyrex Prepware 1-Cup Measuring Cup
Silicone Flexible Rubber Baking Spatula
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
OXO Good Grips Flat Wire Whisk
Blackstone 28 inch Outdoor Flat Top Griddle
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