Oct 29, 2013

Fluffy Two-Cheese Pancakes

Fluffy Two-Cheese Pancakes

Guess what! For those of you who don’t own a waffle iron—and I know that especially in the Netherlands this isn’t a standard household item—I turned my parmesan & black pepper waffle into a pancake recipe making it not only easier to prepare but also out-of-this-world good!

These small, fluffy pancakes are absolutely among the best pancakes I’ve ever eaten! Filled with lots of sharp Gruyère, creamy cheddar (just use whatever cheeses you like) and laced with black pepper, these beauties deserve a spot on your weekend breakfast table.

For the Dutchies among you; these are American pancakes! Very different from Dutch pancakes, smaller and fluffier. In fact, they’re so airy and light they border on cake.

You’ll want to try this recipe, mark my words.

 

Ingredients:

1 + 2/3 cup milk
1/4 cup white vinegar
2 cups flour
1 tbsp sugar
1 tsp salt
1/4 to 1/2 tsp black pepper
2 large eggs
2 tsp baking powder
1 tsp baking soda
1 tbsp melted butter
1/2 cup sharp cheddar
2/3 cup Gruyère

Toppings: sunny-side up egg, tomato and avocado

 

Directions:

 
I ran out of buttermilk. Yes, it happens…. a lot actually. And since we were in the midst of the biggest monster storm in 14 years and there were trees blowing over our road, I had no intentions of going out to buy some either. But this works beautifully!
 

Combine the milk and white vinegar in your mixer bowl, stir and let it sit there for 5 to 10 minutes.
Fluffy Two-Cheese Pancakes

Got these measuring cups for my b’day and love them! Put 2 cups of flour in a bowl.
Fluffy Two-Cheese Pancakes

Add the baking powder, salt, sugar, baking soda and pepper and stir well.
Fluffy Two-Cheese Pancakes

See… we made buttermilk. Gotta love science.
Fluffy Two-Cheese Pancakes

Add the eggs to the milk and whisk well.
Fluffy Two-Cheese Pancakes

Bit by bit you add the flour mix until you end up with a smooth and relatively thick batter.
Fluffy Two-Cheese Pancakes

 
Now the trick to making great pancakes is to let the batter rest for 20 minutes.
 

Grate your cheeses of choice and stir them in along with the melted butter.
Fluffy Two-Cheese Pancakes

Use a spoon that will have a roughly 1/4 cup volume. This spoon belonged to my grandma and it’s about 100 years old.
Fluffy Two-Cheese Pancakes

Heat some butter on a griddle or in a skillet.
Fluffy Two-Cheese Pancakes

Pour the batter onto the griddle and bake the pancakes until you see the bubbles appear. Carefully flip them over and cook until golden brown and fluffy.
Fluffy Two-Cheese Pancakes

Did I say fluffy already? I’m sure I did, but just to make sure…
Fluffy Two-Cheese Pancakes

 
Place two pancakes on top of each other on a plate, top them with a sunny side up egg, thin slices avocado and tomato and sprinkle with salt and black pepper.
 

This is the perfect breakfast for both my son and me.
Fluffy Two-Cheese Pancakes

Kay’s Recipe Card

Click here for printable size.

Southern Indian Potatu Curry
Ingredients
Directions
    Combine the milk and white vinegar in your mixer bowl, stir and let it sit there for 5 to 10 minutes. Combine the flour, baking powder, salt, sugar, baking soda and black pepper in a bowl and stir well. Add the eggs to the milk and whisk well before adding the flour bit by bit. Whisk until it’s a smooth and thick batter. Grate the cheese and stir them into the batter along with the melted butter. Let the batter rest for 20 minutes.

    Heat butter on a griddle or skillet and pour 1/4 cup batter onto the griddle. Cook until they brown up and the bubbles start to appear, flip them over and cook until golden brown. Serve two pancakes on a plate, top with a sunny-side up egg, thinly sliced tomato and avocado and sprinkle some salt and black pepper on top.

Meal type: Servings: Copyright: © kayotickitchen.com
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