Ingredients

For the Pancakes:

• 1 cup diced green onions (about 5-10 scallions, depending on size)
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese (or more for extra cheesiness)
• 1 ½ cups all-purpose flour (or white whole wheat flour)
• 1 tbsp sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 ½ cups milk (any kind—1%, 2%, whole, or plant-based)
• 1 egg, lightly beaten
• 2 tbsp melted butter
• Non-stick cooking spray

For the Lime Crema:

• ¼ cup sour cream
• 1 tsp lime juice (about ¼ lime)
• Salt & pepper to taste

Instructions

1. Sauté the Scallions:
   • Heat olive oil in a medium skillet over medium-high heat.
   • Add diced scallions and sauté for 3-4 minutes until they soften and begin to brown. Set aside.
2. Prepare the Batter:
   • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
   • In a separate medium bowl, combine the milk, melted butter, and beaten egg. Stir until just mixed.
   • Pour the wet ingredients into the dry ingredients, stirring until nearly combined.
   • Gently fold in the sautéed scallions and shredded cheese—avoid overmixing.
3. Cook the Pancakes:
   • Heat a non-stick skillet over medium heat and lightly coat with cooking spray.
   • Pour about ¼ cup of batter per pancake onto the skillet.
   • Cook for 2-4 minutes until bubbles form on the surface and the edges look set.
   • Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
4. Make the Lime Crema:
   • In a small bowl, whisk together sour cream, lime juice, salt, and pepper.
5. Serve & Enjoy:
   • Drizzle lime crema over warm pancakes. Garnish with extra scallions and cheese if desired.

Customization Ideas:

• Veggies: Diced jalapeños, bell peppers, corn, grated carrot or zucchini (drain excess liquid)
• Cheese: Swap cheddar for Pepper Jack, Gruyère, or another favorite cheese

Nutrition