Ingredients:

• 3 large eggs
• Salt, to taste
• 500 ml (2 cups) milk (300 ml + 200 ml, divided)
• 200 grams (1 1/2 cups) all-purpose flour
• 30 grams (2 tablespoons) butter, melted
• Fresh dill, chopped (about 2 tablespoons)
• 60 grams (1/2 cup) cheese, grated (e.g., cheddar, gouda, or feta)
• Olive oil, for frying

Making It Step by Step:

Step 1: Prepare the Batter

1. In a medium-sized bowl, whisk the 3 large eggs with a pinch of salt until they are light and fluffy.
2. Gradually add 300 ml of milk to the eggs, continuing to whisk until well combined.
3. Sift the all-purpose flour into the mixture, whisking constantly to avoid lumps. The batter should be smooth and slightly thick.
4. Pour in the remaining 200 ml of milk and whisk again until the batter is thin enough to pour, but still has some body.
5. Add the melted butter to the batter and stir until fully incorporated.

Step 2: Add the Herbs and Cheese

1. Fold in the chopped fresh dill, ensuring it’s evenly distributed throughout the batter.
2. Stir in the grated cheese, whether you choose cheddar, gouda, or feta. If you want a stronger cheese flavor, you can increase the amount slightly.
3. Let the batter rest for about 10 minutes to allow the flavors to meld together and the flour to fully hydrate.

Step 3: Fry the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and add a drizzle of olive oil to the surface.
2. Once the skillet is hot, pour about 1/4 cup of batter into the pan, spreading it out slightly to form a small pancake.
3. Fry the pancake for 2-3 minutes on the first side until bubbles form on the surface and the edges start to firm up.
4. Flip the pancake carefully and cook for another 2-3 minutes on the other side, until both sides are golden brown and the pancake is cooked through.
5. Repeat the process with the remaining batter, adding more oil to the pan as needed.

Step 4: Serve and Enjoy

1. Once all the pancakes are cooked, serve them immediately while they’re warm.
2. Garnish with extra fresh dill or grated cheese if desired.
3. Pair these savory pancakes with a side salad, roasted vegetables, or even some smoked salmon for a complete meal.

Cooking Tips:

• Choosing the Cheese: Feel free to experiment with different types of cheese based on your preference. Feta adds a tangy, salty flavor, while cheddar or gouda brings a milder richness. If you want to make the pancakes extra cheesy, add a bit more cheese to the batter or sprinkle some on top after cooking.
• Frying Tips: Make sure the pan is well-heated before adding the batter to ensure even cooking. Use a non-stick skillet or griddle for best results. You can also use butter instead of olive oil for a richer flavor.
• Dill Substitution: If you don’t have fresh dill, you can use dried dill, but reduce the amount to 1 tablespoon, as dried herbs are more concentrated. Alternatively, try other fresh herbs like parsley, cilantro, or chives for a different flavor profile.
• Resting the Batter: Letting the batter rest for 10 minutes before frying helps achieve fluffier pancakes, as it allows the flour to fully absorb the liquid and the baking powder (if using self-rising flour) to activate.

Storage:

• Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in a skillet over medium heat or pop them in the toaster or microwave for a quick refresh.
• Freezing: These pancakes freeze well. Place the cooked pancakes on a baking sheet lined with parchment paper and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe container or bag. They can be stored for up to 2 months. To reheat, thaw them in the refrigerator overnight and warm them up in a skillet or oven.

Nutritional Facts (per serving):

• Calories: 220-250 kcal
• Protein: 10-12 g
• Fat: 14 g
• Carbohydrates: 18-20 g
• Fiber: 1 g
• Sugar: 2-3 g (from the milk and flour)
• Sodium: 350-400 mg (depending on the amount of salt and cheese used)

FAQs:

1. Can I make these pancakes gluten-free?
   • Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum or psyllium husk for the best texture.
2. Can I use a different herb instead of dill?
   • Absolutely! Parsley, cilantro, chives, or even basil would work well in this recipe. Feel free to experiment with your favorite fresh herbs.
3. How can I make these pancakes dairy-free?
   • To make the pancakes dairy-free, substitute the milk with a plant-based alternative like almond or soy milk and use a dairy-free cheese or simply omit the cheese.
4. Can I add other vegetables to the batter?
   • Yes! You can finely chop or grate vegetables like zucchini, spinach, or bell peppers and fold them into the batter for an extra boost of nutrients.
5. What can I serve with these savory pancakes?
   • These pancakes pair well with a simple green salad, smoked salmon, sour cream, or a poached egg. You can also top them with extra cheese or a dollop of yogurt for added creaminess.

Conclusion:

These Savory Dill and Cheese Pancakes are a versatile and delicious dish that can be enjoyed any time of the day. With a perfect balance of fluffy texture, herby freshness, and cheesy goodness, they’re a great way to elevate your typical pancake routine. The dill adds a bright, aromatic note, while the cheese melts into the batter, creating pockets of savory richness. Not only are these pancakes quick and easy to make, but they also offer endless customization possibilities. You can swap out the cheese, add extra veggies, or even switch up the herbs based on what you have on hand. Plus, they’re kid-friendly, making them a fun and healthy meal option for the whole family. Whether you serve them for breakfast, lunch, or dinner, these savory pancakes are sure to become a staple in your recipe collection.