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Cheese & Chive Pancakes

These fluffy and cheesy pancakes combine cheddar cheese and chives for a delicious breakfast treat that's easy to make in one pan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1 large egg
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh chives
  • 1 tablespoon vegetable oil for cooking

Method
 

Preparation
  1. In a bowl, whisk together the flour, baking powder, and salt.
  2. In another bowl, combine the milk and egg, then stir in the shredded cheddar cheese and chopped chives.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t over-mix — a few lumps are okay!
Cooking
  1. Heat a non-stick skillet over medium heat and add a little vegetable oil.
  2. Pour batter onto the skillet to form pancakes of your desired size.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  4. Serve warm and enjoy!

Notes

For serving, stack pancakes high and drizzle with maple syrup or serve with a dollop of sour cream. Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the microwave or skillet.