Fluffy Cheddar Pancakes

For too long the sweet, sticky pancake has reigned supreme on pancake day! This light and fluffy, but deliciously cheesy recipe is perfect for breakfast, brunch, afternoon tea or supper! We topped with our delicious Tomato & Tamarind Chutney for a fruity contrast, but these would be equally good with bacon and more sour cream or perhaps simply with even more cheese and a crack of black pepper.

Ingredients

• 2 Large Eggs
• 30 ml (2 tablespoons) olive oil
• 125 ml Whole Milk
• 125 g Sour Cream
• 225 g Self-raising flour
• 1 Teaspoon Salt
• 60 g Paxton & Whitfield Best Everyday Cheddar, grated

Method

1. Finely grate the Paxton & Whitfield Best Everyday Cheddar and set aside.
2. In a large mixing bowl, whisk together the eggs, olive oil, milk and sour cream until smooth and well combined.
3. Sift in the self-raising flour and salt, then whisk until you have a smooth batter with no lumps.
4. Fold in the grated cheese so it’s evenly distributed throughout the batter.
5. Heat a large frying pan over a medium heat and lightly grease with a little oil or butter.
6. Spoon some batter into the hot pan to form a pancake. Cook for about 2 minutes, or until bubbles form on the surface.
7. Flip and cook for another 1–2 minutes, or until golden and cooked through.
8. Repeat with the remaining batter.