Caerphilly cheese and leek pancakes

- Serves: 4
- Prep: 10 mins
- Cook: 15 mins
Ingredients
- 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
Method
- 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.
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
234 | 17.1g | 11.9g | 13.6g | 6.9g | 0.6g |
Click on the stars to rate this recipe:
You might also like

Pancake breakfast
Treat your family to this tasty pancake breakfast recipe for a substantial weekend brunch.

Tom Daley's Japanese Souffle Pancakes
These Japanese souffle pancakes are a great alternative to a traditional pancake recipe, if you’re looking to mix up...

Mushroom, ham and goat's cheese pancakes
Mushroom, ham and goat's cheese pancakes make a filling and tasty meal. The mixture of goat's cheese and ham...