Easy

Cheese and Herb Savoury Pancakes

Prep 5 minsCook 15 minsServes 4£1.10/servingSavoury

Savoury pancakes solve the problem of feeding people who do not want sweet food on Pancake Day. These use a straightforward British pancake batter with mature Cheddar stirred in before cooking and fresh chives folded through. The cheese melts into the batter as each pancake cooks, creating golden, slightly crispy patches on the surface. Serve them flat -- not rolled -- with a fried egg or a spoonful of creme fraiche and more chives. They work as a starter, a side, or a quick supper. No specialist ingredients, no techniques beyond the standard pancake method.

Cheese and Herb Savoury Pancakes — savoury pancake recipe served on a plate, photographed from above

Ingredients

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  • 125g (4.5oz)plain flour, sifted
  • 300ml (10fl oz)whole milk
  • 1large egg
  • 75g (2.5oz)mature Cheddar, grated
  • 3 tbspfresh chives, finely chopped
  • 20g (0.75oz)unsalted butter, melted, plus extra for the pan
  • 0.5 tspblack pepper, freshly ground

Method

  1. 1

    Whisk flour, egg, and half the milk until smooth. Add remaining milk and melted butter. Whisk to a thin, smooth batter.

  2. 2

    Stir in three-quarters of the grated Cheddar, the chives, and the black pepper.

    Reserve some cheese to scatter over the surface of each pancake as it cooks.
  3. 3

    Rest the batter for 15 minutes.

  4. 4

    Heat a non-stick pan over medium-high heat with a small knob of butter.

  5. 5

    Pour enough batter to coat the base thinly. Immediately scatter a pinch of the reserved Cheddar over the surface.

    The cheese on the surface creates golden, crispy patches as it melts into the pan.
  6. 6

    Cook for 1-2 minutes until the underside is golden and cheese patches are visible. Flip and cook for 30 seconds.

  7. 7

    Serve flat with a fried egg, creme fraiche, or more chopped chives. These do not need to be rolled.

Pro Tips

  • →Adding cheese to both the batter and the surface gives two different textures -- integrated throughout and crispy patches on top.
  • →Mature Cheddar gives more flavour than mild. Gruyere or Parmesan also work well.
  • →Serve flat rather than rolled -- savoury pancakes look and eat better unrolled.

Topping Ideas

Fried egg and more chivesCreme fraiche and smoked paprikaCrispy bacon and brown sauceSoured cream and chive

Terms in this recipe

GaletteBuckwheatDosaBlini

Defined in the Pancake Day glossary.

Questions & answers

Can British pancakes be made savoury?⌄
Standard British pancake batter is a neutral base that works equally well with savoury additions. Adding grated cheese, fresh herbs, and black pepper to the batter before cooking produces a pancake that pairs with eggs, smoked meats, and creme fraiche rather than lemon and sugar.
What cheese works best in pancake batter?⌄
Mature Cheddar is the most accessible choice and gives a good flavour. Gruyere gives a nuttier, more French result. Parmesan adds sharpness and helps create crispier edges. Avoid fresh cheeses like mozzarella, which have too much moisture.
How do you serve savoury pancakes?⌄
Savoury pancakes are best served flat rather than rolled, with toppings placed on top. A fried egg, creme fraiche, smoked salmon, or crispy bacon all work. They can also be folded into quarters like a galette and filled before serving.
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