Black Eyed Susan’S Pennslvania Dutch Cakes

• 1 cup flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1 cup milk of your choice
• 1 egg
• 1/2 - 1 cups berries (optional)
• about 1 tablespoons butter (for griddle)
• about 1/4 pounds jarlesburg cheese, thinly sliced

1. Mix dry ingredients except in smallish bowl and stir to combine.
2. Mix egg, milk, and oil in a separate medium bowl.
3. Gently stir dry into wet mixture to combine.
4. Fold in the berries (totally optional, but I like to go heavy on the berries).
5. Melt butter on pan/griddle over medium heat and spoon batter onto hot griddle (approx. 1/4 cup per pancake).
6. When bubbles start to form at center of pancakes, place cheese on top before flipping the pancake. When you can see some crispy cheese oozing out past the pancake's edges, (about 2 minutes) they're done!
7. Serve with real maple syrup and some extra berries for garnish.

flour, sugar, baking powder, canola oil, salt, milk, egg, berries, butter, jarlesburg cheese

Taken from food52.com/recipes/28840-black-eyed-susan-s-pennslvania-dutch-cakes (may not work)