Swiss cheese adds a nutty piquant taste, plus a nice toothsome texture and protein to pancakes.

Swiss Pancakes

2 cups buttermilk pancake baking mix
1 1/2 cups milk
1/2 cup sour cream
1 large egg, beaten
1/4 teaspoon nutmeg
1 1/2 cups (6 ounces) shredded Swiss cheese
Sautéed apple slices or maple syrup for accompaniment (optional)

1. Combine all the ingredients, except the cheese and apple slices, in a large mixing bowl. Blend at low speed until the ingredients are just combined (do not over-mix). Stir in the cheese. Allow the batter to stand while preheating the griddle.
2. Lightly butter the griddle; then heat the griddle until a few drops of water dance on the surface, or set the automatic temperature control to 375°F (190°C). When the griddle is hot, pour the batter onto the griddle, using a scant 1/4 cup of batter for each pancake. Cook each pancake until bubbles break on the surface and the edges are cooked; turn and cook other the side until golden.
3. Serve warm with sautéed apple slices or maple syrup.

Makes about 22 pancakes.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.