Sm oked Cheddar Pancakes With Pickled Beets
Hands-on time: 30 minutes
Total time: 30 minutes
Makes: about 30 pancakes
For the best texture, don’t 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.
¾ cup all-purpose flour
½ tsp each baking powder and baking soda pinch salt
¾ cup buttermilk
2 tbsp butter, melted
½ cup shredded smoked Cheddar cheese 3 green onions, sliced
⅓ cup crème fraîche or sour cream
1 tbsp finely chopped fresh chives
¼ cup matchstick-cut pickled beets
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 1¾-inch rounds; cook until bubbles form on tops, about 2 minutes. Turn pancakes; cook until bottoms are golden, about 1½ minutes. Transfer to warmed plate.
Mix crème fraîche with 2 tsp of the chives; dollop scant ½ tsp onto each pancake. Top with beets; sprinkle with remaining chives.
PER PANCAKE: about 43 cal, 1 g pro, 3 g total fat (2 g sat. fat), 3 g carb (trace dietary fibre, 1 g sugar), 15 mg chol, 55 mg sodium, 24 mg potassium. % RDI : 2% calcium, 1% iron, 4% vit A, 3% folate. Beets will stain your hands, so wear kitchen gloves while cutting them into matchsticks.