I adapted Recipe on the Tin's recipe for Blueberry pancakes, twice over actually. I initially changed to for double chocolate pancakes. Then, when we didn't want to have anything sweet for breakfast, I decided to try this same recipe but removed the sugar and other sweet elements completely and added cheese and chives. Let's just say it was surprisingly ... "so good"! They come out pretty light and fluffy due to the baking soda and vinegar mixture. You can add other fillings too, I've suggested some options below. If you find the mixture a bit too thick, add a dash of water to the mixture.
Ingredients
Dry
120g (1 cup) plain flour
1/4 tsp baking soda
2 tsp baking powder
Pinch of salt
1 tsp dried chives (or fresh) or other herbs you fancy (e.g. basil, oregano, parsley)
Wet
1 egg
30g (2 tbpsn) butter, melted
185ml (3/4 cup) milk
1 tsp white vinegar
~1/4 to 1/3 cup grated cheddar cheese (colby, swiss, gouda are also good alternative options)
Other filling ideas
Sun-dried tomatoes
Sauteed capsicum
Mushrooms
Bacon bits
Salami
Shallots
Chopped spinach
Melted butter for pan
Method
- Mix dry, then mix wet ingredients, then add wet mixture into dry. Whisk until well combined. Stir in desired toppings.
- Heat pan over medium heat. Cast iron is best but any heavy base is good. Melt a little knob of butter to coat the base. Spoon mixture to form desired pancake size. When bubbled, flip (~1.5 minutes). Cook for another minute or so. Remove and repeat this step until all mixture is used.
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| Flip it at this point. |
- Serve. Serving suggestions include crispy bacon, fried chicken, avocado, sour cream, salsa.
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