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Author Notes: This recipe was born out of an attempt to recreate my favorite dish at Nantucket's Black Eyed Susan's. While cheese on pancakes may seem bizarre to some at first, these beauties have the ability to win over even the most strident skeptics (my husband being a case in point). Note: These do best as a 'chewy' rather than 'fluffy' pancake. —Bronwyn
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1 cup milk of your choice
- 1 egg
- 1/2 - 1 cups berries (optional)
- about 1 tablespoons butter (for griddle)
- about 1/4 pounds jarlesburg cheese, thinly sliced
- Mix dry ingredients except in smallish bowl and stir to combine.
- Mix egg, milk, and oil in a separate medium bowl.
- Gently stir dry into wet mixture to combine.
- Fold in the berries (totally optional, but I like to go heavy on the berries).
- Melt butter on pan/griddle over medium heat and spoon batter onto hot griddle (approx. ¼ cup per pancake).
- When bubbles start to form at center of pancakes, place cheese on top before flipping the pancake. When you can see some crispy cheese oozing out past the pancake’s edges, (about 2 minutes) they’re done!
- Serve with real maple syrup and some extra berries for garnish.
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