Parmesan and chive baby pancakes
Keeping these pancakes small means you can tuck in without cutlery – and explore various toppings to find favourite combinations!
Ingredients
100g finely grated parmigiano reggiano
1 cup plain flour
¼ cup cornflour
1 egg
1¼ cups milk
20g melted butter
1 Tbsp finely chopped chives
Method
Put all the ingredients in a large a large mixing bowl, add a little sea salt and freshly ground black pepper, and whisk by hand or with an electric beater until evenly combined.
Heat a large frying pan, grease it with butter, and add batter in spoonfuls. The batter should be thin enough to spread out just enough to make pancakes about 1cm thick (thin batter with more milk if needed).
Cook for 2-3 min on the first side until the top is bubbling, flip and cook on the other side for about 1 min.
Turn cooked pancakes out into an ovenproof dish, cover with foil and keep warm in oven while you continue cooking the rest of the batter in batches.