Cheese Pancakes Nigella Lawson
Indulge in the savory delight of Nigella Lawson's Cheese Pancakes, a mouthwatering twist on traditional breakfast fare. These golden, fluffy pancakes are infused with the rich flavors of sharp Cheddar and nutty Parmesan, with a hint of freshness from finely chopped spring onions. Perfect for brunch or a light dinner, this quick and easy recipe comes together in just 25 minutes, making it a busy-day favorite. The batter is enriched with melted butter for a tender texture, and the pancakes are cooked to perfection with a crispy, golden exterior. Serve them hot, topped with extra cheese, a dollop of sour cream, or fresh herbs, for a truly irresistible dish. Looking for a unique way to elevate breakfast or surprise guests? These cheesy pancakes are sure to impress!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 250 milliliters Milk
- 30 grams Unsalted butter, melted
- 100 grams Cheddar cheese, grated
- 30 grams Parmesan cheese, finely grated
- 3 whole Spring onions, finely chopped
- 2 tablespoons Vegetable oil (for frying)
Instructions
In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt.
In a separate bowl, whisk the eggs and milk together until well combined.
Pour the wet ingredients into the dry ingredients and mix gently to form a smooth batter. Be careful not to overmix.
Stir in the melted butter, grated Cheddar cheese, Parmesan cheese, and chopped spring onions. Mix until evenly distributed.
Heat a non-stick skillet or frying pan over medium heat and lightly brush with vegetable oil.
Scoop approximately 1/4 cup of the batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
Cook for about 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancake and cook for an additional 2 minutes, or until golden brown on both sides.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the pancakes warm, topped with extra grated cheese, a dollop of sour cream, or a sprinkle of fresh herbs if desired.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.9 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 362 mg | 28% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
