Here's a delicious and easy cheese and egg pancake recipe that you can whip up in no time. With just a few simple ingredients, this pancake is perfect for breakfast or brunch. Plus, it can be made gluten-free or vegan, so there's definitely something for everyone. Give it a try and see for yourself how easy and tasty cheese and egg pancakes can be!
Cheese and egg pancakes are not just a typical meal you order from a fast food restaurant. These little morsels will change the way you think about breakfast forever.
Cheese and egg pancakes are as easy to make as they are delicious. These savory pancakes are perfect for breakfast or brunch, but also make a lovely appetizer or side dish at dinner parties. The recipe below is just the base for this recipe, which allows you to create your own version of these delicious pancakes. You can add or remove ingredients to get the exact flavor and texture that you want.
My favorite Passover breakfast is matzoh brei, or fried matzoh. There are many versions of this traditional dish, both sweet and salty, but I recommend my father's creation-- a savory matzoh pancake. To make it, all you need is matzoh farfel (tiny pieces of matzoh), grated cheddar cheese, and beaten egg. Feel free to use egg whites and low-fat cheddar for a healthier variation, Season the pancake with salt and pepper, and wash it down with a cold glass of orange juice, In case you want to know the best way to eat the pancake, start with the golden, crispy edge, and make your way through the eggy middle, saving the best part for last-- the melted cheddar cheese in the center, Enjoy.
Cheese And Egg Pancakes
Serves 1 to 2
INGREDIENTS:
- 2 large eggs (or 4 egg whites)
- 1 tablespoon skim milk
- ¾ cup cheddar cheese, grated (or buy the shredded variety)
- 1 cup matzoh farfel
- salt and freshly ground black pepper to taste
- non-stick cooking spray
DIRECTIONS:
- Beat the eggs. Add the milk, salt and pepper and mix together.
- Heat a non-stick frying pan to medium-low heat.
- Coat the bottom of the pan as well as the sides with the non-stick cooking spray, This will make it easier to remove the pancake.
- Pour the egg mixture in the pan, Cook for about 20 - 30 seconds and then with a spatula, tilt the cooked egg from the edge of the pan to the center, letting the uncooked eggs spread out.
- Before the egg starts to firm up, sprinkle the farfel around the outside of the pancake, leaving a 2 to 3-inch center. Fill that center with all of the grated cheddar.
- Allow the omelet to cook for a few more minutes, until the edges of the pancake get crispy, all of the farfel has set, and the cheese is melted.
These are a delicious and nutritious way to start your day. The great thing about this recipe is that you can make them for breakfast, lunch or dinner. The ingredient list is very simple and the only time consuming part of the recipe is mixing the batter up. So if you have an active toddler at home, then you can definitely try out this recipe as they will be occupied with making their own pancakes while you finish up the rest of the preparation.
The secret to a great cheese and egg pancake is the batter. A perfect mix of eggs, milk, butter and cheese. Don't forget to use high quality ingredients like your favorite cheese and egg varieties for the best tasting pancakes.
We hope you enjoy this recipe! If you have any questions or comments, please let us know in the comments below.
Cheese And Egg Pancakes
Ingredients
- 2 large eggs or 4 egg whites
- 1 tablespoon skim milk
- ¾ cup cheddar cheese grated (or buy the shredded variety)
- 1 cup matzoh farfel
- salt and freshly ground black pepper to taste
- non-stick cooking spray
Instructions
- Beat the eggs. Add the milk, salt and pepper and mix together.
- Heat a non-stick frying pan to medium-low heat.
- Coat the bottom of the pan as well as the sides with the non-stick cooking spray, This will make it easier to remove the pancake.
- Pour the egg mixture in the pan, Cook for about 20 - 30 seconds and then with a spatula, tilt the cooked egg from the edge of the pan to the center, letting the uncooked eggs spread out.
- Before the egg starts to firm up, sprinkle the farfel around the outside of the pancake, leaving a 2 to 3-inch center. Fill that center with all of the grated cheddar.
- Allow the omelet to cook for a few more minutes, until the edges of the pancake get crispy, all of the farfel has set, and the cheese is melted.
In this blog, we've shared a cheese and egg pancake recipe that is sure to tantalise your taste buds! Cheese and egg pancakes are a simple, yet delicious, breakfast that can be enjoyed at any time of the day. By following the step-by-step guide provided, you'll be able to make perfect cheese and egg pancakes every time! So what are you waiting for? Let us know in the comments how these cheese and egg pancakes turned out for you!
Frequently Asked Questions
How do you make cheesy pancakes?
The flour, sugar, baking powder, salt, and nutmeg should all be combined in a bowl. Egg, milk, oil, and vanilla are combined; they are then just barely incorporated into the dry ingredients. Add cheese and stir. Pour ¼ cup portions of batter onto a hot, lightly greased griddle; turn when bubbles appear on the top of the pancakes.
What does adding egg do to pancakes?
Eggs are used to offer the extra structure that gluten-free pancakes lack in order to hold the bubbles and allow the pancake to rise. Richness and flavour are also provided by the yolk's fat. However, too much egg will result in a dense, custard-like pancake, while not enough will result in a drier, more biscuit-like pancake.
Can I make pancakes with cheese?
Basically any form of grated cheese will work in these pancakes. However, the texture of the pancakes will vary depending on the cheese you choose. Hard cheeses that have been grated, such as Gruyère, Cheddar, or Parmesan, will mix in seamlessly with the pancake batter.
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