Prep 10 mins
Cook 10 mins
Serve these spread with butter, they are so yummy! I love these with scrambled eggs. I also add some chives to mine if I have some in the garden. These can be frozen also!
- 1 cup self raising flour
- 1 tablespoon caster sugar
- 3⁄4 cup milk
- 1 egg, beaten lightly
- 2⁄3 cup grated tasty cheese
- 1⁄4 cup grated parmesan cheese
- Sift flour and castor sugar into a medium size bowl.
- Stir in milk, egg and combined tasy cheese and parmesan cheese and mix well to combine.
- Spoon tablespoons mixture in a heated greased pan, cook until bubbles appear on the suface of the hotcakes, turn and cook on the other side until lightly browned.
- Using an egg slice, remove hot cakes from the pan, and place on a tray lined with absorbent paper. Repeat with remaining cheese mixture to make more hotcakes.
- Serve spread with butter.
Made these for the DM and the DS for lunch and as they don't care for parmesan (can't understand why) I used a full cup of tasty cheese and got 4 10" thick delicious hotcakes (taste tested and little portion of the DM's). Next time I will make it as one big hotcake and cut into wedges, Thank you Tisme, made for Edition 8 - Make My Recipe.
These were a nice addition to our bacon & eggs for brekky. I think my texture may have been a little off as I used wholemeal flour, probably best to use plain flour but these were lovely & cheesy & a great addition to breakfast. Thanks Tis!
I just made these for a quick lunch as we had no bread. They are super quick, super yummy and I can't imagine why the whole world isn't making thse. They were great with baacon and eggs and then yummy just spread with butter and eaten on their own. They'd be good for a brunch, good for kids, good to get some calcium-just plain good. You could add lots of things to this savoury mix (bacon, cooked onion, celery, diced capsicum) but that sort of defeats the purpose of the speed these can be made at. I made mine two tablespoonfuls of mix at a time for larger ones.