Start your morning with the irresistible aroma of golden chive pancake perfection wafting through your kitchen. These savory Cheese & Chive Pancakes transform the traditional breakfast experience into something truly extraordinary. Drawing inspiration from British and European savory pancake traditions, this recipe elevates humble ingredients into a gourmet breakfast or brunch masterpiece.
The star ingredients work in beautiful harmony: mature Cheddar cheese provides sharp, tangy notes while Parmesan adds depth and umami richness. Fresh chives contribute a gentle onion flavor with vibrant green specks that make each pancake visually stunning. The self-raising flour ensures fluffy, tender texture, while milk and eggs bind everything into a perfectly balanced batter.
Whether you’re hosting a weekend brunch, preparing a special breakfast for loved ones, or simply craving something more exciting than ordinary pancakes, this chive pancake recipe delivers restaurant-quality results in your own kitchen. The combination of creamy melted cheese and fresh herbs creates an unforgettable taste experience that will have everyone asking for seconds.
Ingredients List
Main Ingredients:
- 200 g self-raising flour
- 1 teaspoon salt
- 250 ml milk
- 1 large egg
- 110 g mature Cheddar cheese, coarsely grated
- 40 g Parmesan cheese, finely grated
- 10–15 g chives, finely chopped
- 10 g butter plus 1 teaspoon oil (for frying)
- Additional butter (for serving)
- Extra grated cheese (for serving)
Optional Variations:
- Gluten-Free Option: Use gluten-free self-raising flour
- Cheese Swap: Substitute Cheddar with Gruyère or Gouda for milder flavor
- Herb Alternative: Replace chives with spring onions or fresh parsley for different flavor profiles
Instructions
Prepare Dry Ingredients
In a large mixing bowl, sift together the self-raising flour and salt. This crucial step incorporates air into the mixture, ensuring your chive pancake batter will produce light, fluffy results. The sifting process also removes any lumps and creates an even distribution of ingredients.
Prepare Wet Ingredients
In a separate jug or bowl, whisk the milk and egg together until fully combined. This creates a smooth liquid base that will seamlessly integrate with the flour mixture, preventing lumps and ensuring consistent texture throughout your pancakes.
Combine Mixtures
Create a well in the center of the flour mixture using a wooden spoon. Gradually pour the milk and egg mixture into the well, whisking constantly from the center outward to create a smooth, lump-free batter. This gradual incorporation technique prevents overmixing and maintains the desired light texture.
Add Cheese and Chives
Gently fold in the grated Cheddar, Parmesan cheese, and chopped chives using a large metal spoon or rubber spatula. Use a folding motion rather than stirring to preserve the batter’s airy texture. The cheese should be evenly distributed without overworking the mixture.
Prepare for Cooking
Heat a large frying pan or griddle over medium heat. In a small saucepan, melt the 10 g of butter and mix it with 1 teaspoon of oil. This combination prevents burning while adding rich flavor. Lightly grease the hot pan with the butter-oil mixture – the pan is perfectly heated when the mixture sizzles upon contact.
Cook the Pancakes
Drop generous tablespoons of batter onto the pan, spacing them evenly to allow for spreading. Cook for approximately 2 to 2½ minutes, watching for small bubbles to form on the surface – this indicates the bottom is properly set and golden. Flip carefully and cook the reverse side until golden brown and cooked through.
Keep Warm
Transfer cooked pancakes to a clean tea towel or warm plate to maintain temperature while you cook remaining batches. Re-grease the pan with the butter-oil mixture between batches to prevent sticking and ensure consistent browning.
Serve
Present your savory chive pancakes immediately while warm, accompanied by additional butter and extra grated cheese. The contrast between the warm, fluffy pancakes and cold, sharp cheese creates an delightful textural and temperature experience.
Summary
These Cheese & Chive Pancakes combine traditional pancake techniques with savory European flavors, creating fluffy, cheese-laden breakfast treats. The recipe uses simple ingredients – flour, eggs, milk, mature cheeses, and fresh chives – transformed through proper technique into golden, restaurant-quality pancakes perfect for special breakfasts or brunch entertaining.
Ready to create these amazing savory pancakes? Try this chive pancake recipe today and share your results in the comments below! Don’t forget to rate the recipe and subscribe to our blog for more innovative breakfast ideas and cooking tips delivered straight to your inbox.
FAQs
Q: Can I make the batter ahead of time? A: While best used immediately, you can prepare the batter up to 2 hours ahead and refrigerate. Give it a gentle stir before cooking, as ingredients may separate slightly.
Q: Why are my chive pancakes dense instead of fluffy? A: Overmixing is the most common culprit. Fold ingredients gently and stop as soon as everything is just combined. Also ensure your self-raising flour is fresh and within its expiration date.
Q: What’s the best cheese combination for these pancakes? A: The Cheddar-Parmesan combination provides ideal balance – sharp flavor from Cheddar and nutty depth from Parmesan. Gruyère, aged Gouda, or even crumbled feta work as excellent alternatives.
Q: Can I freeze leftover pancakes? A: Absolutely! Cool completely, then freeze in single layers separated by parchment paper. Reheat in a toaster or warm oven for best texture retention.
Q: How do I know when the pan is the right temperature? A: Medium heat is crucial – too hot burns the exterior while leaving centers raw. A properly heated pan will make the butter-oil mixture sizzle gently without smoking.
Q: What can I serve alongside these savory pancakes? A: These pair beautifully with crispy bacon, grilled tomatoes, sautéed mushrooms, or a simple green salad. For lighter options, try with Greek yogurt or crème fraîche.
Cheese & Chive Pancakes
Ingredients
- Main Ingredients:
- 200 g self-raising flour
- 1 teaspoon salt
- 250 ml milk
- 1 large egg
- 110 g mature Cheddar cheese coarsely grated
- 40 g Parmesan cheese finely grated
- 10 –15 g chives finely chopped
- 10 g butter plus 1 teaspoon oil for frying
- Additional butter for serving
- Extra grated cheese for serving
- Optional Variations:
- Gluten-Free Option: Use gluten-free self-raising flour
- Cheese Swap: Substitute Cheddar with Gruyère or Gouda for milder flavor
- Herb Alternative: Replace chives with spring onions or fresh parsley for different flavor profiles
Instructions
- Prepare Dry Ingredients
- In a large mixing bowl, sift together the self-raising flour and salt. This crucial step incorporates air into the mixture, ensuring your chive pancake batter will produce light, fluffy results. The sifting process also removes any lumps and creates an even distribution of ingredients.
- Prepare Wet Ingredients
- In a separate jug or bowl, whisk the milk and egg together until fully combined. This creates a smooth liquid base that will seamlessly integrate with the flour mixture, preventing lumps and ensuring consistent texture throughout your pancakes.
- Combine Mixtures
- Create a well in the center of the flour mixture using a wooden spoon. Gradually pour the milk and egg mixture into the well, whisking constantly from the center outward to create a smooth, lump-free batter. This gradual incorporation technique prevents overmixing and maintains the desired light texture.
- Add Cheese and Chives
- Gently fold in the grated Cheddar, Parmesan cheese, and chopped chives using a large metal spoon or rubber spatula. Use a folding motion rather than stirring to preserve the batter’s airy texture. The cheese should be evenly distributed without overworking the mixture.
- Prepare for Cooking
- Heat a large frying pan or griddle over medium heat. In a small saucepan, melt the 10 g of butter and mix it with 1 teaspoon of oil. This combination prevents burning while adding rich flavor. Lightly grease the hot pan with the butter-oil mixture – the pan is perfectly heated when the mixture sizzles upon contact.
- Cook the Pancakes
- Drop generous tablespoons of batter onto the pan, spacing them evenly to allow for spreading. Cook for approximately 2 to 2½ minutes, watching for small bubbles to form on the surface – this indicates the bottom is properly set and golden. Flip carefully and cook the reverse side until golden brown and cooked through.
- Keep Warm
- Transfer cooked pancakes to a clean tea towel or warm plate to maintain temperature while you cook remaining batches. Re-grease the pan with the butter-oil mixture between batches to prevent sticking and ensure consistent browning.
- Serve
- Present your savory chive pancakes immediately while warm, accompanied by additional butter and extra grated cheese. The contrast between the warm, fluffy pancakes and cold, sharp cheese creates an delightful textural and temperature experience.
