Ingredients
• 1½ cups (190g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• 1¼ cups (300ml) milk
• 2 tbsp melted butter
• 1 cup (100g) grated cheddar cheese
• ½ tsp black pepper
• 1 tbsp chopped parsley or spring onions (optional)
• Butter or oil, for cooking
Method
1. In a bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
2. In another bowl, whisk the egg, milk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
4. Fold in the grated cheese and herbs if using.
5. Heat a lightly greased non-stick pan over medium-low heat.
6. Pour about ¼ cup of batter into the pan for each pancake.
7. Cook for 2–3 minutes, until bubbles appear on the surface and the edges look set.
8. Flip and cook for another 1–2 minutes, until golden and the cheese is melted.
9. Repeat with the remaining batter.
10. Serve warm with extra cheese, butter, or a savoury sauce.
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