Norwegian Cheddar Pancakes with Warm Honey Butter
 

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Cook Time: 15 minutes


INGREDIENTS
 Yield: 1
Yield: 4 servings
 Metric Yield Converter x Yield
1 pkg Black Diamond Medium Cheddar or Colby Cheese 200g
1 1/2 cups flour 375 mL
2 tsp sugar 10 mL
3/4 tsp baking powder 3 mL
3/4 tsp baking soda 3 mL
1/2 tsp salt 2 mL
2 eggs 2
3/4 cup Astro Plain Yogourt 175 mL
3/4 cup Beatrice Milk 175 mL
1/4 cup Lactantia Salted Butter, melted 50 mL

PREPARATION
 
  1. Shred three-quarters of the cheese; dice remaining quarter and set all aside.
  2. In large bowl, combine flour, sugar, baking powder, baking soda and salt.
  3. Stir in shredded cheese.
  4. In small bowl, lightly beat eggs; stir in yogourt, milk and butter.
  5. Add yogourt mixture all at once to dry ingredients; stir just until moistened (batter will be thick).
  6. For each pancake spread 1 heaping tablespoon (15 mL) batter in hot, lightly greased fry pan.
  7. Cook over medium heat until bubbles appear in the surface.
  8. Turn and brown underside.
  9. Pour honey over each serving and garnish with diced cheese (optional).

Please note this is general conversion calculator only. To qualify this recipe adjustment, please contact Parmalat Ingredients Division 416-620-3658 or ingredients@parmalat.ca