For the best texture, make sure not to overstir the pancake batter; it should be a bit lumpy before you fold in the cheese and green onions. Store-bought pickled beets make a super-quick and tasty garnish.
- Prep time 30 minutes
- Total time 30 minutes
Ingredients
Method
In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg and half of the butter; pour over flour mixture. Whisk until combined yet still lumpy. Fold in Cheddar and green onions.
Lightly brush large nonstick skillet or griddle with some of the remaining butter; heat over medium heat. Working in batches and brushing skillet with remaining butter as necessary, drop batter by 1 tbsp, spreading slightly to form 1 3/4-inch (4.5 cm) rounds; cook until bubbles form on tops, about 2 minutes. Turn pancakes; cook until bottoms are golden, about 1 1/2 minutes. Transfer to warmed plate.
Mix crème fraîche with 2 tsp of the chives; dollop scant . tsp onto each pancake. Top with beets; sprinkle with remaining chives.
Tip from The Test Kitchen: Beets will stain hands, so wear kitchen gloves while cutting them into matchsticks.
Makes about 30 pancakes.
Nutritional facts per pancake: about
- Sodium 55 mg
- Sugars 1 g
- Protein 1 g
- Calories 43.0
- Total fat 3 g
- Potassium 24 mg
- Cholesterol 15 mg
- Saturated fat 2 g
- Total carbohydrate 3 g
%RDI
- Iron 1.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 4.0
