Cheese & Green Onion Pancakes

Cheese & green onion pancakes, a savory version of Scotch pancakes or drop scones, make a great breakfast, lunch, or snack. The simple batter of flour, milk and an egg plus mature white cheddar and fresh green onions, is whisked together in seconds.

Drop scones are small, thick pancakes, made by dropping spoonsful of batter onto a hot griddle or a frying pan. Originally invented in Scotland, these fluffy treats quickly spread throughout the British Isles. Queen Elizabeth herself was very fond of drop scones – allegedly, she even prepared them for President Dwight Eisenhower during his visit to Balmoral Castle in 1959.

Although they are similar in ingredients and rise to North American style pancakes, they’re usually smaller in size.

Very often when the idea of putting green onions in a pancake comes to mind, Chinese green onion cakes are immediately thought of. These fluffy savory pancakes not only have onions in them, but a good amount of cheese. You can eat them with a dab of butter melted on top, plus extra cheese, eggs, crispy bacon or smoked salmon. Yum!

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Cheese & Green Onion Pancakes

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Rating: 5
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Course

Brunch

Cuisine

American

Keyword

cheese & chives pancakes

Servings

MetricUS Imperial

Ingredients

Pancakes

• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 Tbsp butter, melted
• 60 gm extra old white cheddar cheese, shredded
• 3 green onions, thinly sliced OR more to taste

Herb-Garlic Savory Syrup

• 1 cup water
• 1 cup brown sugar, packed
• 1/4 tsp salt
• 1 Tbsp Italian seasoning
• 1 clove garlic, minced

Course Brunch Cuisine American Keyword cheese & chives pancakes Servings MetricUS Imperial Ingredients Pancakes 1 cup flour 1 tsp baking powder 1/2 tsp salt 1 cup milk 1 large egg 2 Tbsp butter, melted 60 gm extra old white cheddar cheese, shredded 3 green onions, thinly sliced OR more to taste Herb-Garlic Savory Syrup 1 cup water 1 cup brown sugar, packed 1/4 tsp salt 1 Tbsp Italian seasoning 1 clove garlic, minced

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Herb-Garlic Savory Syrup

1. Combine water & sugar in a small saucepan over medium heat. Stir until sugar is completely dissolved & the liquid is clear.
2. Whisk in the dried herbs & minced garlic. Bring the mixture to a gentle boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils.
3. Remove from heat, cover & let syrup steep for at least 20-30 minutes. Pour the syrup through a fine mesh strainer to remove the fine particles of dried herbs.

Pancakes

1. In a bowl, whisk together flour, baking powder & salt.
2. In another bowl, beat egg, milk & melted butter.
3. Pour the wet mixture into the dry ingredients & stir gently until JUST combined. DO NOT OVERMIX.
4. Gently fold in the shredded cheese & sliced green onion.
5. Heat a non-stick griddle over medium heat. Pour 1/4 cup of batter per pancake.
6. Cook for 2-3 minutes until bubbles form on the surface & the edges set. Flip & cook for another 1-2 minutes until golden brown.
7. These pancakes are nice served with the herb-garlic savory syrup if you enjoy a sweet/savory combination.