CHEESE AND HERB PANCAKES.
These tiny pancakes, similar to grilled cheese sandwiches, can be served for lunch or a light supper with a green salad and white wine. Recipe was found in a May 1987 Bon Appetit in an article that featured panckes.
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 35m
Yield 12 2-inch pancakes
Number Of Ingredients 17
Steps:
- For Pancakes.
- Sift flour,baking powder and salt into large bowl.
- Add milk, the 3 tablespoons melted butter,egg and herbs and mix until smooth; fold in cheeses.
- Heat griddle or heavy skillet over medium heat; brush lightly with melted butter.
- Ladle batter onto griddle by heaping tablespoons.
- Cook until bottom side is brown, about 2 minutes.
- Turn and cook until second side is golden brown and pancakes are cooked through, about 1 minute.
- Transfer to heated platter.
- Repeat with remaining batter, brushing griddle occasionally with more melted butter.
- Divide pancakes among plates, drizzle with warm herb butter, and serve.
- For Herb Butter.
- Melt butter in small saucepan over low heat.
- Stir in herbs and serve while warm.
Nutrition Facts : Calories 138, Fat 10.2, SaturatedFat 6.2, Cholesterol 45.5, Sodium 272.3, Carbohydrate 6.9, Fiber 0.3, Sugar 0.1, Protein 4.7
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