Cheddar And Veggie Pancakes Recipes

SAVOURY PANCAKES WITH CARAMELISED ONION

Steps:

• Combine the flour and salt in a large bowl. Make a well and crack in the egg and pour in the milk and 1 tbsp of oil.
• Whisk until you have a smooth batter. Set aside.
• Heat the butter in a frying pan and add the onions. Fry until soft.
• Add the mushrooms and balsamic vinegar and cook until it has reduced.
• Add the spinach and wilt and set aside.
• Wipe a frying pan with oiled kitchen paper and heat over a moderate heat. Ladle the batter into the centre of the pan and tilt the pan so the batter spreads thinly around the pan. Cook undisturbed for 30 seconds.
• Flip the pancake and heat the other side for 30 seconds. Once cooked, put the pancake on a plate and cover with foil to keep it warm. Repeat with all the remaining batter.
• Assemble the pancakes by adding a line of the onion mixture and then the grated cheese. Fold and serve.

CHEDDAR PANCAKES

Steps:

• In a bowl, combine the flour, sugar, baking powder, salt and nutmeg. Combine the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Stir in cheese., Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with applesauce if desired.

CHEDDAR-AND-SCALLION SAVORY PANCAKES

Steps:

• Whisk together flour, sugar, baking powder, baking soda, and 1 teaspoon salt in a bowl. Add eggs, buttermilk, and oil; whisk until just moistened. (Do not overmix; a few small lumps are fine.) Fold in cheese and scallions.
• Heat a large nonstick skillet over medium. Drizzle skillet with oil; rub with a paper towel to evenly coat. Cooking in batches, ladle 1/4 cup batter per pancake into skillet, spreading in an even circle. Cook until edges begin to set and undersides are golden, 2 to 3 minutes. Flip; cook until golden and crisp, 2 to 3 minutes more. Top with more scallions, bacon, yogurt, and pepper; serve.

CHEDDAR AND VEGGIE PANCAKES

Steps:

• Peel carrots and potatoes and grate them, along with zucchini and cheddar cheese into large bowl. Stir in eggs, bread crumbs, salt and pepper.
• Heat about 1/2" vegetable oil in a 10" skillet. Pour in 1/4 cup of batter. Press down with spatula and flatten.
• Cook until well browned on both sides. Cook as many pancakes at a time as will fit in pan without touching.
• As each pancake is done remove from pan and set on plate covered with paper towel to drain.
• Serve hot. Makes approximately 12 cakes. **Freezes well**.

OKONOMI YAKI (VEGGIE PANCAKES)

Steps:

• Mix together the veggies.
• Mix together the remaining ingredients to form a smooth, pourable batter.
• Mix the veggies in the batter the mixture should be of a consistency that you can spoon the patties on to the skillet, if not,adjuster with either water or flour.
• On a heated sprayed with oil skillet drop spoonfuls of batter (apprx3 tbsp per pattie).
• Your heat should be medium.
• Brown well on one side flip and brown on the other.
• Serve hot or cold.