Wisconsin Swiss Pancakes
- 2 cups buttermilk baking mix
- 1½ cups milk
- ½ cup sour cream
- 1 egg, beaten
- ¼ teaspoon nutmeg
- 1½ cups (6 ounces) shredded Swiss cheese
- Butter, for griddle
- Sautéed apple slices (optional)
Instructions:
These Wisconsin Swiss Pancakes make a delicious breakfast or dessert.
- Combine all of 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 ¼ cup of batter for each pancake. Cook each pancake until bubbles break on the surface and the edges are cooked; turn and cook the other side until golden. Serve warm with sautéed apple slices.