Imagine a savory cheese-filled pancake topped with a simple herb butter. Tell the kids they're just like a grilled cheese sandwich.
Ingredients1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
6 tablespoons melted butter, plus some for greasing the pan
3 tablespoons chopped fresh herbs, or 3 teaspoons dried (rosemary, thyme, chives, basil and/or sage)
3/4 cup grated Swiss cheese
1/2 cup grated cheddar or Parmesan cheese
PreparationsTo make the pancake batter: In a large bowl, sift the flour, baking powder, and salt. Whisk in the milk, 4 tablespoons of the melted butter, the eggs, and half the herbs to create a smooth batter. Add the cheeses and mix well. In a small saucepan, melt the remaining 2 tablespoons butter over low heat and add the remaining herbs. Cook for 3 to 4 minutes. Heat a large skillet over medium heat. Add a tiny bit of butter to grease the skillet and heat about a minute. Add about 2 tablespoons of batter to the skillet to create a small 3-inch pancake. Cook 2 minutes and then flip the pancakes over and cook another 2 to 3 minutes. Repeat with the remaining batter, adding more butter as needed to keep the skillet well greased. Serve the pancakes hot and top with the melted herb butter. (Makes 4 to 6 servings)
VariationsIf your kids are fussy about herbs, you can omit them from the batter (or simply add them to the butter topping).
Keep in mind the age of your child and introducing dairy to their diet.