Smoked Cheddar Pancakes With Pickled Beets Smoked Cheddar Pancakes With Pickled Beets

Smoked Cheddar Pancakes With Pickled Beets | Food styling by Michael Elliott | Prop styling by Jennifer Evans Image by: Maya Visnyei

For the best texture, make sure not to overstir the pancake batter; it should be a bit lumpy before you fold in the cheese and green onions. Store-bought pickled beets make a super-quick and tasty garnish.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Credits : Canadian Living Magazine



In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg and half of the butter; pour over flour mixture. Whisk until combined yet still lumpy. Fold in Cheddar and green onions.

Lightly brush large nonstick skillet or griddle with some of the remaining butter; heat over medium heat. Working in batches and brushing skillet with remaining butter as necessary, drop batter by 1 tbsp, spreading slightly to form 1 3/4-inch (4.5 cm) rounds; cook until bubbles form on tops, about 2 minutes. Turn pancakes; cook until bottoms are golden, about 1 1/2 minutes. Transfer to warmed plate.

Mix crème fraîche with 2 tsp of the chives; dollop scant . tsp onto each pancake. Top with beets; sprinkle with remaining chives.

Tip from The Test Kitchen: Beets will stain hands, so wear kitchen gloves while cutting them into matchsticks.

Makes about 30 pancakes.

Nutritional facts per pancake: about

  • Sodium 55 mg
  • Sugars 1 g
  • Protein 1 g
  • Calories 43.0
  • Total fat 3 g
  • Potassium 24 mg
  • Cholesterol 15 mg
  • Saturated fat 2 g
  • Total carbohydrate 3 g


  • Iron 1.0
  • Folate 3.0
  • Calcium 2.0
  • Vitamin A 4.0
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Appetizers & Snacks

Smoked Cheddar Pancakes With Pickled Beets