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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)
- 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 about 22 pancakes.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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