cheddar, chive & cornmeal pancakes

Some people would like to be paid in money (duh). Some, in candy, or fancy cars.

Me? I’d like to be paid in pancakes. Specifically, these pancakes. And then, after a while, I’d want to be paid in chocolate peanut butter bread, too, and then garlic bread pizza crust — but ANYWAY.

I don’t know what got me on this unshakable kick to make savory pancakes. Maybe it’s because I really wanted savory waffles, but alas, this kitchen ain’t got no waffle maker. Then, I thought about making savory muffins or biscuits, but I’ve already been around that block. So, savory pancakes it was. Not that it was a compromise; in the end, these pancakes were just the thing I was looking for all along. It was a match made in pancake heaven.

Which I hope totally exists.

The savory flavor of these cakes is subtle — you know there’s sharp cheddar and onion-y chives in there, but it doesn’t smack you in the mouth (these are friendly pancakes, you see). They taste delicious with a big ol’ dollop of spicy salsa and cool sour cream on top. And they totally rock brinner — though they’re just as tasty at breakfast, and lunch, and as a snack after naptime. Not that I would know anything about that.

Cheddar, Chive & Cornmeal Pancakes
A Girl Versus Dough original

Yields: 8 to 10 pancakes

Ingredients:
3 large eggs
1 cup buttermilk
2 tablespoons vegetable oil
1/2 cup unbleached all-purpose flour
1 cup finely ground cornmeal
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded cheddar cheese
3 tablespoons chopped chives
Butter, for the pan
salsa, sour cream and more chopped chives for topping (optional)

Directions:
In a large bowl, beat together eggs, buttermilk and oil until thoroughly combined.
In a separate medium bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. Fold in cheddar cheese and chives.
Gradually add dry ingredients to wet ingredients, whisking between additions until smooth.
Melt 1/2 tablespoon or so of butter on a griddle, cast-iron pan or nonstick skillet over medium-high heat. Ladle 1/4-cupfuls of batter onto skillet. Cook 30 seconds each side or until golden brown. Add more butter as necessary to the skillet between batches.
Top pancakes with salsa, sour cream and chopped chives, if desired. Serve immediately.