Caerphilly cheese and leek pancakes
- Serves: 4
- Prep: 10 mins
- Cook: 15 mins
- 75g/3oz plain flour
- A pinch of salt
- 2 large British Lion eggs
- 100ml/4floz milk
- A little oil for frying
- 15g/1/2oz butter
- 175g/6oz thinly sliced leeks
- 75g/3oz Caerphilly cheese
- Place the flour, salt and eggs in a large bowl, add half the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth.
- Melt the butter in a non-stick frying pan, add the leeks and sauté over a high heat for 2-3 minutes or until soft. Cool slightly before stirring into the batter with the cheese.
- Wipe out the frying pan, return to the heat and when hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Add 3-4 heaped tablespoons of the mixture around the saucepan so they form 7.5cm/3in diameter pancakes. Cook for 2-3 minutes or until the base is set. Flip over and cook for a further 1-2 minutes or until golden. Keep warm whilst you repeat with the remaining batter and oil.
- Serve three pancakes per person. They're great served for breakfast with some bacon and scrambled egg.
Tip: Caerphilly is a mild, crumbly cheese made in Wales. It is similar in style to Wensleydale and Lancashire which make good replacements. Alternatively use an equal quantity of grated Cheddar or even Feta cheese.
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