Cheese & Tarragon Pancakes

This is the Cheese & Tarragon Pancakes recipe.

  • Prep: 10 min
  • Cooking: 30 min
Yields 4 - 5 servings
cheese tarragon pancakes

Ingredients

  • Pancakes
  • 1 cup (250 mL) whole wheat flour
  • 1 tbsp (15 mL) baking powder
  • A pinch of salt
  • 2 tsp (10 mL) sugar
  • 1 cup (250 mL) Milk
  • 2 eggs
  • 1/2 tsp (2 mL) vanilla extract
  • 1/4-1/2 tsp (1-2 mL) ground cinnamon
  • 1 tbsp (15 mL) fresh tarragon chopped or 1 tsp (5 mL) dried tarragon
  • 1 1/2 cups (375 mL) Canadian Medium Gouda grated
  • Butter (for cooking)
  • Apple & pineapple salsa
  • 1/2 cup (125 mL) apple diced
  • 1/2 cup (125 mL) pineapple diced
  • 1 tbsp (15 mL) lemon juice
  • 3 tbsp (45 mL) maple syrup
  • 1 tsp (5 mL) fresh tarragon chopped

Preparation

Apple & pineapple salsa:

In a small bowl, mix all ingredients. Leave at room temperature while making pancakes.

Pancakes:

In a large bowl, mix flour, baking powder, salt, sugar and ground cinnamon. Make a hole in the middle and pour in milk. Stir with whisk to obtain a smooth batter. Add eggs, vanilla extract and tarragon. When mixture is homogenous, add the Gouda cheese.

Heat skillet over medium heat, melt in butter and pour a small ladleful of batter. Cook 4 minutes or until bubbles appear in pancake and first side is golden. Turn pancake over, continue cooking for about 3 minutes. Batter should be fully cooked in the centre. Repeat same steps until all the mixture is used. For faster service, use more than one skillet at a time.

Serve pancakes warm and topped with Apple & Pineapple Salsa.

Tips

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Nutritional information

Per serving
Energy: 318 Calories
Protein: 16 g
Carbohydrate: 36 g
Fat: 13 g
Fibre: 3.7 g
Sodium: 364 mg

Top 5 Nutrients

(% DV*)
Calcium: 42 % / 465 mg
Phosphorus: 51 %
Selenium: 60 %
Vitamin B12: 51 %
Zinc: 34 %