Egg and Cheese Pancakes

Instructions

1. Step 1

   Melt the butter in the skillet over low heat, then transfer it to the mixing bowl. Add the eggs and milk and whisk until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 28.0 gr Butter, 3.0 piece Egg, 180.0 ml Milk

   Cookware: mixing bowl, skillet, whisk

2. Step 2

   Add the flour, baking powder, salt, and black pepper. Whisk just until no dry flour remains.

   Ingredients used: 120.0 gr All-Purpose Flour, 6.0 gr Baking Powder, 1.0 gr Black Pepper, 3.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Fold the cheddar cheese and chives into the batter with the spatula.

   Ingredients used: 120.0 gr Cheddar Cheese, 6.0 gr Chive

   Cookware: mixing bowl, spatula

4. Step 4

   Let the batter rest while the skillet heats over medium heat.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, skillet

5. Step 5

   Coat the skillet lightly with the oil as needed. Spoon about 60 ml batter per pancake into the skillet, cook until bubbles appear and the underside is golden, then flip and cook until the center is set; repeat with the remaining batter.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: skillet, spatula