50gr (1 cup)Grated Cheddar Cheeseor your preferred type of grated cheese
Optional: your choice of Spices
Thinly Grate the Cheddar Cheese (or your preferred cheese) and set aside.
In a large mixing bowl, whisk together the Eggs, Olive Oil, Milk and Sour Cream until smooth (1).
Sift in the Self-Rising Flour and Salt (2) and whisk until smooth and no lumps remain.Optional: any of your favourite spices can be added with the rest of the dry ingredients too.
Add the Grated Cheese and mix it in the batter. It should be evenly distributed to avoid pockets of cheese.
Heat up a Pan (Crepe Pan, Skillet or Non-Stick Pan) on medium high and lightly grease it with Oil or Butter. Pour some Pancake Batter and leave to cook for about 2 minutes, or until you see bubbles appear on the surface. Flip the pancake and leave to cool for another 2 minutes (approx), or until golden (3). Repeat until you have cooked all the batter.
Top with your choice of toppings and eat straight away while still warm.
Yield: This recipe will make 5 large pancakes - suitable for 2 or 3 people.Ingredient Notes:(*) Self-Rising Flour can be replaced by the same amount of Plain/All-Purpose Flour with the addition of 1 1/2 teasp. of Baking Powder and 1/2 teasp. of Baking Soda.Instruction Notes:
If the Sour Cream seems hard or stiff when it comes out the fridge, I recommend heating it up for a few seconds or whisking it to loosen it. If too hard when added to the rest of the wet ingredients, it will create lumps.
It is important to sift the Dry Ingredients to avoid creating any lumps in the batter.
The time it will take for your pancakes to cook will depend on the temperature of your pan, and the type of pan you use. Simply check the colour if you are unsure - they should look golden.