Ingredients:

• Eggs – 5 pcs.
• Flour – 130 grams
• Milk – 230 ml
• Salt – 0.5 tsp
• Hard cheese – 150 grams (grated)
• Green onions – 20 grams (finely chopped)
• Tomatoes – 150 grams (diced)

Step-by-Step Instructions:

Step 1: Prepare the Ingredients

1. Grate the cheese:
   Grate 150 grams of your preferred hard cheese (such as cheddar, gouda, or parmesan). Set it aside for later use.
2. Chop the vegetables:
   Finely chop 20 grams of green onions and dice 150 grams of tomatoes into small, bite-sized pieces. You can remove the tomato seeds if you want a less watery filling.

Step 2: Make the Batter

1. Beat the eggs:
   In a large mixing bowl, crack the 5 eggs and beat them until they are smooth and slightly frothy.
2. Add milk and flour:
   Gradually pour in 230 ml of milk while continuing to beat the eggs. Then, sift 130 grams of flour into the mixture, stirring continuously to avoid any lumps.
3. Season the batter:
   Add 0.5 teaspoons of salt to the batter. You can also add a pinch of black pepper or other spices, such as paprika or garlic powder, for extra flavor.
4. Fold in the cheese:
   Stir in the grated hard cheese, mixing well to evenly distribute the cheese throughout the batter.

Step 3: Cook the Pancakes

1. Preheat the pan:
   Heat a non-stick pan or skillet over medium heat. You can add a small amount of oil or butter to prevent sticking, but if you’re using a non-stick pan, it may not be necessary.
2. Pour the batter:
   Pour a ladleful of batter into the pan, spreading it out into a thin layer like a pancake. You can make one large pancake or smaller individual ones.
3. Add the vegetables:
   Once the pancake starts to cook and set slightly, sprinkle some chopped green onions and diced tomatoes over the top.
4. Cook until golden:
   Let the pancake cook for about 2-3 minutes on one side, or until the edges begin to turn golden brown and the pancake is cooked through. Flip it gently and cook the other side for another 2-3 minutes.
5. Repeat:
   Continue cooking the rest of the batter in batches, adding more oil or butter as needed between batches.

Step 4: Serve

1. Serve hot:
   Once all the pancakes are cooked, serve them hot, stacked or folded. You can garnish them with extra green onions, cheese, or a dollop of sour cream on top for an added touch of richness.

Cooking Tips:

• For extra flavor: You can add herbs like parsley, dill, or basil into the batter or as a garnish. You can also experiment with other cheese varieties like mozzarella for a gooier texture or feta for a tangy twist.
• Make it heartier: Add cooked bacon, ham, or mushrooms to the batter to turn these cheesy pancakes into a more filling meal.
• Non-stick pan tip: If using a regular pan, always make sure it is hot enough before pouring the batter to prevent sticking.
• Flipping tip: If making larger pancakes, use two spatulas to flip them more easily and avoid breakage.

Storage:

• Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or microwave for a quick meal.
• Freezing: You can freeze these pancakes for up to 2 months. Place a piece of parchment paper between each pancake to prevent them from sticking together. Reheat directly from frozen in a skillet or microwave.

Nutritional Facts (per serving):

• Calories: 300 kcal
• Protein: 15g
• Carbohydrates: 22g
• Fat: 18g
• Fiber: 2g
• Sugar: 4g
• Sodium: 580mg
• Calcium: 200mg (from cheese)
• Iron: 2mg

FAQs:

1. Can I make this recipe gluten-free?
   Yes, you can substitute all-purpose flour with a gluten-free flour blend or almond flour. Make sure the flour you choose is appropriate for savory pancakes.
2. Can I use a different type of cheese?
   Absolutely! You can use any cheese you like. Soft cheeses like mozzarella will give you a gooey texture, while harder cheeses like parmesan or cheddar will provide a stronger flavor.
3. Can I add other vegetables?
   Yes, you can customize the recipe by adding bell peppers, spinach, mushrooms, or even zucchini. Just make sure to dice or slice them thinly to ensure they cook evenly.
4. Can I make these pancakes ahead of time?
   Yes, these pancakes store well. You can prepare them in advance and reheat them later. They are great for meal prep and make-ahead breakfasts.
5. Can I make this recipe dairy-free?
   To make the recipe dairy-free, use a plant-based milk (like almond or soy) and dairy-free cheese. Be sure to check the consistency of the batter as plant-based milk can be thinner than dairy milk.

Conclusion:

Cheesy Egg Pancakes with Tomatoes and Green Onions are an incredibly versatile and satisfying dish. They can be enjoyed for breakfast, lunch, or dinner, and they’re simple enough to whip up quickly on busy days. The combination of fluffy eggs, savory cheese, and fresh vegetables creates a well-balanced meal that’s both nutritious and flavorful. Whether you’re serving them for a casual family breakfast or adding some flair to a brunch spread, these pancakes will surely impress.

This recipe offers room for creativity with ingredients, so feel free to experiment by adding your favorite vegetables, herbs, or proteins. Plus, the ease of storage and reheating makes this dish a great option for meal prep or leftovers. Enjoy these cheesy, savory pancakes with a side of fresh salad or a dollop of sour cream for an extra treat!