Cheese Pancakes

Sometime last year, I started exploring ways of cooking those yummy pancakes with cheese, tuna, green bean or red bean fillings in food stalls usually at the basement of some shopping plaza in Singapore. And I'm so happy I successfully made the recipe up!

Here's the full works!
Equipment:

1. Big mixing bowl
2. Mixing spoon
3. Wooden spoon or slated spoon for flipping pancakes
4. Non-stick frying pan
5. Soup spoon

Ingredients:

1. Self-raising flour --- 1 1/2 to 2 cups
2. Baking powder --- 1 teaspoon
3. Sugar --- 2 heaped table spoons
4. Salt --- just a pinch
5. Egg --- 1 large
6. Milk (I prefer full-cream) ---- about 1 cup
7. Cheese --- in the pic, I've used 2 slices of sharp cheddar and 2 slices of swiss (you can choose whatever type you like, I've tried mozarella too, works great with all types of cheese! You can also use peanut butter, which is equally fantastic!)

Method:
First, mix the ingredients 1-6 in the mixing bowl with a spoon. When you get a viscous mixture with the pancake batter just dripping off the spoon like a gooey liquid, which shouldn't take more than 2 minutes, you can start heating the non-stick pan.

Next, using the soup spoon, drop 4 to 6 spoonfuls of the batter onto the heated ready pan. It needs to be an even number of scoops as you'll be flipping one pancake over the other after you add the cheese (or any other fillings). Supposing you drop 4 pancake batter at a go, add cheese to the last 2 whilst letting the heat cook all the pancakes up till bubbles burst on the surface, which might be no more than half a minute depending on your heating element and your pan. As pancakes cook really fast, be careful to adjust it according to how fast your pancakes are browning.

Finally, pop the first 2 pancakes which will cook faster (without fillings) unto the last 2 pancakes (with fillings) and press them down to seal the cheese within the batter. You can turn down the heat if you think the pancakes are burning too fast.

Final result: Beautifully browned, cheesy pancakes! They're wonderful snacks and also make for an inviting breakfast which you can make the night before, store in a tupperware then heat them in the microwave the next morning to make the cheese melt (Not too long though, maybe 10-15 seconds in the microwave.)