Name: Cheese & Chive Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: British
Ingredients: 200 g self-raising flour; 1 tsp salt; 250 ml milk; 1 egg; 110 g mature Cheddar cheese (coarsely grated); 40 g Parmesan cheese (finely grated); 10-15 g chives (finely chopped); 10 g butter; 1 tsp oil; additional butter for greasing and serving; extra grated cheese for serving (optional)

Jump to Recipe

Introduction

Cheese & chive pancakes are a savory twist on a classic favorite, combining melted cheese and fresh chives for a flavorful bite. Perfect for breakfast, brunch, or a light snack, these fluffy pancakes are quick to make and wonderfully satisfying.

A stack of four golden-brown pancakes sits in the center of a white plate, each pancake showing a fluffy texture with small green pieces of chives mixed inside. The pancakes have lightly crispy, uneven edges with a few darker brown spots from cooking. On top of the stack, there are thin slices of butter melting slightly, with additional small chive pieces scattered over them. The plate rests on a white marbled surface with a dark out-of-focus background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g self-raising flour
1 tsp salt
250 ml milk
1 egg
110 g mature Cheddar cheese (coarsely grated)
40 g Parmesan cheese (finely grated)
10-15 g chives (finely chopped)
10 g butter + 1 tsp oil (for cooking)
Additional butter and grated cheese for serving (optional)

Instructions

Step 1: Sift the flour and salt into a large mixing bowl. In a jug, whisk together the milk and egg. Make a well in the center of the flour and gradually add the milk and egg mixture, whisking continuously to form a smooth batter. Fold in the Cheddar, Parmesan, and chopped chives gently.
Step 2: Melt the butter with the oil in a small saucepan over low heat, then remove from the heat. Heat a large frying pan or griddle over medium heat and lightly brush it with the melted butter and oil mixture—it should sizzle when hot enough.
Step 3: Spoon about 1 tablespoon of batter per pancake onto the pan or griddle, spacing them so they don’t touch. Cook until bubbles appear around the edges and the underside is golden brown, about 2½ minutes, or up to 3 minutes if needed. Flip and cook for another 2 to 2½ minutes until the second side is golden.
Step 4: Wrap cooked pancakes in a clean tea towel to keep warm while cooking the remaining batter. Lightly grease the pan before each batch. Serve warm with extra butter and grated cheese if desired.

Tips & Variations

For an extra burst of flavor, add a pinch of black pepper or a small amount of finely chopped garlic to the batter.
You can substitute chives with spring onions or parsley for a different herb twist.
Test cook one pancake first to adjust heat and prevent burning or undercooking.

Storage

Store leftover pancakes in an airtight container in the refrigerator for 2-3 days. To freeze, separate pancakes with baking paper and place them in a freezer-safe bag for up to a month. Reheat in the microwave to maintain their fluffy texture or warm briefly in a pan.

How to Serve

A stack of four thick, golden-brown pancakes with green herbs mixed inside each layer sits on a white speckled plate. The pancakes have a slightly crispy texture on the edges and look soft inside with visible bits of green chives. The top pancake is garnished with small pieces of pale yellow butter and more chopped green chives, creating a fresh and appetizing look. The plate rests on a white marbled surface with a dark blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising?

You can use plain flour but add 2 teaspoons of baking powder to replace the leavening effect of self-raising flour.

How do I keep the pancakes warm while cooking the rest?

Wrap them in a clean tea towel or place them in a low oven (around 90°C/200°F) to keep warm without drying out.