Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Cheddar-and-Scallion Savory Pancakes 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 28, 2020 Rate PRINT Share Close Photo: Armando Rafael Prep Time: 35 mins Total Time: 35 mins Servings: 4 Keep the cooked pancakes warm on a wire rack set over a rimmed baking sheet in a 200-degree oven while making the rest. Ingredients 2 cups unbleached all-purpose flour 2 teaspoons sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda Kosher salt and freshly ground pepper 2 large eggs, room temperature 1 ½ cups low-fat buttermilk, room temperature 2 tablespoons safflower oil, plus more for skillet 1 cup shredded sharp white cheddar (2 ½ ounces) 3 scallions, thinly sliced (½ cup), plus more for serving Crisp-cooked bacon and Greek yogurt, for serving Directions Whisk together flour, sugar, baking powder, baking soda, and 1 teaspoon salt in a bowl. Add eggs, buttermilk, and oil; whisk until just moistened. (Do not overmix; a few small lumps are fine.) Fold in cheese and scallions. Heat a large nonstick skillet over medium. Drizzle skillet with oil; rub with a paper towel to evenly coat. Cooking in batches, ladle 1/4 cup batter per pancake into skillet, spreading in an even circle. Cook until edges begin to set and undersides are golden, 2 to 3 minutes. Flip; cook until golden and crisp, 2 to 3 minutes more. Top with more scallions, bacon, yogurt, and pepper; serve. Originally appeared: Martha Stewart Living, March 2017 Rate It PRINT