Swiss cheese adds a nutty piquant taste, plus a nice toothsome texture and protein to 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)
- 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.
- 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.
- Serve warm with sautéed apple slices or maple syrup.
Makes 16 to 18 pancakes.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.