Brunch pancakeswith Emmentaler cheese and oregano
- 5 eggs
- 500 ml flour
- 500 ml Emborg Milk
- 275 g Emborg Shredded Emmentaler
- 3 tbsp dried oregano
- Emborg Butter for baking
Beat eggs and milk together and sieve the flour into the mixture.
Fry the pancake in butter, sprinkle with cheese and oregano. Then fold the pancake in half and continue frying for a few seconds.
Tip: Try serving with smoked salmon. And if you are making the pancakes with your children you may also use cookiecutters to make the pancakes into different shapes and sizes, which makes it decorative to serve.