Yeah, I could have made the title Cheese Pancakes, but serve it for breakfast in bad and you have cheesy cheese pancakes! 🙂 Yay.
So I made this for dinner, I know, I know. Again! Breakfast for dinner. But really. Who doesn’t like that? Besides, its easy enough to make anyway, even if you have it for breakfast.
So what brought this on? I was craving for something sweet, but not overly sweet, hence the salt part. Something fun, light, but not too high in the calorie-meter. I got stuck on thinking of making this, so I did. But I was only looking for a few serving, so I added with the wet ingredients first.
I started with one egg, along with some cooked sweetened coconut milk (a leftover from another experiment). I then added flour, baking powder, sugar, and some salt. All of this, mostly just estimated by eye. So I made a trial first by cooking about a spoonful of the pancake batter. Found it lacking in rise and sweetness, so I added more sugar and baking powder. Second time was good.
I made about a 5 to 6 inch wide pancake, and while it was bubbling away, I grated some gouda on top. I then let it set a bit, then flipped it over.
Cheesy Pancake Recipe
1/4 to 1/3 cup of coconut milk or regular milk
about 1/2 cup of flour (estimate based on regular pancake batter thickness)
about 1 teaspoon of baking powder
pinch of salt
1 tablespoon sugar
butter for cooking
Mix all of the ingredients together, except for the butter and cheese. Then let this rest. Since this is all estimate, please do not strictly follow measurements. You should have some experience in instant pancake batter making before attempting this. Cook in a hot pan. Once the top bubbles, add in some grated cheese. Let this cook down for a few seconds, then flip quickly, and cook on the other side. Once cooked, set aside, and do for remaining pancake (I was only able to do 2 regular sizes out of the measurements above).
Serve with syrup, more cheese, or a knob of butter. Or all of the above.