Cheese and Herb Pancakes.

Submitted by Leslie in Texas

"These tiny pancakes, similar to grilled cheese sandwiches, can be served for lunch or a light supper with a green salad and white wine. Recipe was found in a May 1987 Bon Appetit in an article that featured panckes."

 

• Ready In: 35mins
• Ingredients: 17
• Yields: 12 2-inch pancakes

ingredients

• For Pancakes

• 3⁄4 cup all-purpose flour
• 1 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup milk, room temperature
• 3 tablespoons butter, melted
• 1 egg, room temperature
• 1 tablespoon fresh minced basil
• 1 1⁄2 teaspoons minced fresh thyme
• 1 1⁄2 teaspoons minced fresh rosemary
• 1 1⁄2 teaspoons minced fresh sage
• 1⁄2 cup grated gruyere cheese (about 2 oz.)
• 1⁄2 cup grated parmesan cheese (about 2 oz.)
• melted butter

• For Herb Butter

• 1⁄4 cup butter (1/2 stick)
• 1 tablespoon minced fresh basil
• 1 1⁄2 teaspoons minced fresh thyme
• 1⁄2 teaspoon minced fresh rosemary

directions

1. For Pancakes.
2. Sift flour,baking powder and salt into large bowl.
3. Add milk, the 3 tablespoons melted butter,egg and herbs and mix until smooth; fold in cheeses.
4. Heat griddle or heavy skillet over medium heat; brush lightly with melted butter.
5. Ladle batter onto griddle by heaping tablespoons.
6. Cook until bottom side is brown, about 2 minutes.
7. Turn and cook until second side is golden brown and pancakes are cooked through, about 1 minute.
8. Transfer to heated platter.
9. Repeat with remaining batter, brushing griddle occasionally with more melted butter.
10. Divide pancakes among plates, drizzle with warm herb butter, and serve.
11. For Herb Butter.
12. Melt butter in small saucepan over low heat.
13. Stir in herbs and serve while warm.