Cheese Pancakes

a Wonderful Breakfast Twist on Grilled Cheese!

By Kate Finlay Zimmerman, Publisher, Macaroni KID Pasadena September 5, 2024

a protein-rich breakfast twist on grilled cheese!

Image Credit: Kate Finlay Zimmerman, 2024

They may sound weird, but Cheese Pancakes make a delicious, protein-rich weekend breakfast! When my son went on a hunger strike as a preschooler, I came up with a weird, but really delicious idea, that has since become a weekend staple in our home. When my son was about 3 ½ years old, he decided he wasn’t hungry. The first day, I was okay with that, thinking “he’ll eat eventually.” But by the third day, he started getting grumpy and I started getting worried. I offered several lunch suggestions, all of which he refused, and I blurted out “Pancakes” before really thinking. He smiled and said “Yeah! I’ll eat pancakes!” before I even realized that the only things he actually had consumed over the past few days were carbs – and pretty much empty carbs at that. So, I then offered him a choice between blueberry pancakes or cheese pancakes. I knew he didn’t like blueberries, that cheese was full of good protein, and basically my mom-instincts were moving faster than my logical brain was. “Yes, Cheese Pancakes! Thanks, Mom!” was out of his mouth before I made the connection that cheese pancakes aren’t really even a thing. So, desperate to impart some protein, I went to the kitchen and figured it out. Combining my recipe for pancakes with my recipe for homemade Mac and Cheese, I mixed in a heaping pile of shredded cheese, and gingerly poured the batter onto the griddle. Once cooked, I covered them in butter and served them on his special cartoon character plate. He loved them so much I scooped up the last pancake and nibbled an edge. It was good. I ate a bigger bite – really good! Over the past decade plus I’ve refined the recipe to get the best combination of comfy carbs and gooey cheese. It’s best to avoid mozzarella, as it’s too stringy for the consistency of pancakes. I’ve also added a very small amount of whey protein - be sure not to overdo that. These days, we enjoy them together on lazy Sunday mornings. It’s a special thing for us, and I hope you will enjoy this recipe, too. It’s odd, and yet somehow familiar tasting at the same time!

Ingredients: ¾ cup all-purpose flour ½ tsp baking soda ½ tsp salt 1 tsp whey protein powder (optional) 1 egg 2/3 (to ¾) cup milk ½ cup shredded cheese (such as Monterrey Jack or Mexican Mix) Spray oil for the griddle

Instructions: 1. First, warm up the griddle. 2. Mix together flour, baking soda, salt, and whey powder if using. This recipe is well suited for gluten-free flour, as well, though it might need a little extra milk. 3. Crack the egg into the bowl and pour in the milk, then mix thoroughly. Add the shredded cheese and combine well with a rubber spatula. 4. Liberally spray the griddle with oil. The recipe doesn’t include oil in the mix, so this is a critical step. 5. Pour 4-inch pools of pancake batter onto the griddle and watch as they cook. When the edges are dry and bubbly, slide a spatula underneath and check the underside. If they are ready for flipping, the spatula will slide under fairly easily, and the bottom of the pancakes will be light brown. Flip. 6. Cook until the second side is also golden brown. Serve warm with plenty of butter (skip the syrup).