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Whisk together 2 large eggs until fully combined.
Add 2 Tbsp. self-rising flour (or 2 Tbsp. all-purpose flour and ¼ tsp. baking powder), a pinch of salt, and ¼ cup of grated cheese to the eggs.
Use a fork to whisk everything into a loose batter.
Place an 8" skillet over medium-hot heat and melt 1–2 Tbsp. of unsalted butter.
Pour the batter into the skillet once the butter is melted.
Cook until tiny bubbles form on the surface, then flip and cook for another couple of minutes.
The cakelet is done when it has risen, both sides are golden, and it springs back when poked.
Transfer to a plate and finish with raspberry or apricot jam, or hummus with tomato and pepper.