2 c. buttermilk pancake baking mix
1 1/2 c. milk
1/2 c. sour cream
1 egg, beaten
1/4 tsp. nutmeg
1 1/2 c. (6-oz.) shredded Chalet Swiss Cheese
Sautéed apple slices (optional)
Combine all the ingredients, except the cheese and apple slices, in a large mixing bowl. Blend at low speed until the ingredients are just combined (do not over-mix). Stir in the cheese. Allow the batter to stand while preheating the griddle. Lightly butter the griddle; then heat the griddle until a few drops of water dance on the surface, or set the automatic temperature control to 375° F. When the griddle is hot, pour the batter onto the griddle, using a scant 1/4 cup of batter for each pancake. Cook each pancake until bubbles break on the surface and the edges are cooked; turn and cook other the side until golden. Serve warm with sautéed apple slices.
Makes 22 cakes.
Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.
© 2017 The Wisconsin Cheeseman