Cheesy Pancake Stack

1. In a large bowl, add the dry ingredients - flour, baking powder, salt,and sugar, then stir everything together until well-combined.

2. In a separate bowl, beat the eggs and milk together, then slowly whisk in the melted butter.

3. Pour the wet mixture into the dry ingredients and whisk together until smooth. Fold in the grated Wyke Extra Mature Cheddar and chopped chives.

4. Melt a little butter in a large non-stick frying pan over medium heat. Spoon some batter into the pan (about the size of a crumpet). Cook for 2-3 minutes until bubbles appear on top, then gently flip and cook for another 1–2minutes until golden. Repeat with the rest of the batter.

5. Stack the pancakes onto a plate, adding extra grated cheddar between the layers if you like. Add a dollop of crème fraîche, a poached egg, crispy bacon, or even a drizzle of honey for a delicious twist.

Top tips

• Keep it light – Don’t overmix the batter! A few lumps are totally fine and help keep the pancakes fluffy.
• Low and slow – Cook the pancakes on medium heat so they go golden on the outside and stay soft in the middle.
• If you’re cooking for a crowd, keep the pancakes warm in a low oven (100°C) while you finish the batch.
• Mix up the flavours – Try swapping the chives for spring onions or adding a pinch of smoked paprika for extra depth.