Cheese & Chive Pancakes

Cheese & Chive Pancakes are a savory twist on Scotch pancakes or drop scones—light, fluffy, and packed with rich cheese and fresh herbs. Whipped up in seconds, these make a versatile option for breakfast, lunch, snacks, or even as a side dish. With a satisfying balance of mature cheddar, Parmesan, and aromatic chives, they’re delicious on their own or served alongside eggs, smoked salmon, or crispy bacon.

Ingredients

• 110 g mature Cheddar cheese, coarsely grated

• 40 g Parmesan cheese, finely grated

• 10–15 g fresh chives, finely chopped

• 1 large egg

• 170 g self‑raising or plain flour (add 1 tsp baking powder if using plain) 

• 155 ml milk

• 1 tsp baking powder (if not using self‑raising flour)

• Salt and freshly ground black pepper, to taste

• Oil or butter, for cooking

Directions

1. In a bowl, whisk together the egg and milk until smooth.

2. Stir in the flour and baking powder (if needed), then fold in the grated Cheddar, Parmesan, and chopped chives. Season with salt and pepper.

3. Let the batter rest for about 5–10 minutes to allow the baking powder to activate and chives to mingle.

4. Heat a non-stick frying pan over medium heat and lightly grease with oil or butter.

5. Drop spoonfuls of batter into the pan (about 2–3 tbsp per pancake), spreading slightly.

6. Cook for 3–4 minutes, until bubbles form and the underside is golden, then flip and cook another 2–3 minutes until puffed and cooked through.

7. Repeat with remaining batter, adding more fat between batches.

Nutrients (approximate per serving of 4–6 pancakes)

• Calories: Moderate — from cheese, flour, and milk

• Protein: High — due to cheddar, Parmesan, egg, and milk

• Fat: Moderate to high — from cheese and cooking fat

• Carbohydrates: Moderate — mostly from flour

• Fiber: Low — little from chives

• Key nutrients: Calcium from cheeses, B‑vitamins and protein from egg and milk, antioxidants from fresh chives