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Cheese and broccoli pancakes recipe

Cheese and broccoli pancakes recipe

A pancake recipe for those who like theirs savoury. This works well as an unusual mid-week dinner, served with salad.

Ingredients

For the cheese sauce
  • 150 ml double cream
  • 50 g grated cheddar cheese, grated
  • 50 g Parmesan cheese, grated
  • 1 pinch salt
  • 5.3 fl oz double cream
  • 1.8 oz grated cheddar cheese, grated
  • 1.8 oz Parmesan cheese, grated
  • 1 pinch salt
  • 0.6 cup double cream
  • 1.8 oz grated cheddar cheese, grated
  • 1.8 oz Parmesan cheese, grated
  • 1 pinch salt
  • 100 g trimmed broccoli heads
  • 3.5 oz trimmed broccoli heads
  • 3.5 oz trimmed broccoli heads
For the mayonnaise
  • 100 ml mayonnaise
  • 2 medium leaves of Wild Garlic, or 1 garlic clove, crushed
  • 3.5 fl oz mayonnaise
  • 2 medium leaves of Wild Garlic, or 1 garlic clove, crushed
  • 0.4 cup mayonnaise
  • 2 medium leaves of Wild Garlic, or 1 garlic clove, crushed
For the pancakes
  • 2 eggs
  • 50 g cheese, finely grated
  • 2 dessert spoons plain flour
  • 1 pinch salt
  • 300 ml milk
  • 2 eggs
  • 1.8 oz cheese, finely grated
  • 2 dessert spoons plain flour
  • 1 pinch salt
  • 10.6 fl oz milk
  • 2 eggs
  • 1.8 oz cheese, finely grated
  • 2 dessert spoons plain flour
  • 1 pinch salt
  • 1.3 cups milk

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 5 mins
  • Serves: 4

Step-by-step

  1. For the cheese sauce: gently heat the double cream in a pan. Whilst whisking, gradually add the two cheeses and the salt, and continue mixing until they have melted and become a thick and creamy sauce.
  2. Cook the broccoli for 2 minutes in boiling water then place in bowl of cold water to halt the cooking process. This will preserve the vivid colour.
  3. For the mayonnaise: mix the mayonnaise with the finely chopped wild garlic leaves (or crushed garlic) - the flavour should be quite mild but it will intensify over time, so don't make it too strong.
  4. For the pancake: in a bowl, mix the eggs, cheese, flour and salt to form a paste. Slowly add the milk, mixing continuously, until it becomes the consistency of paint.
  5. Pour the batter into a hot, flat, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake. After approx two minutes, the pancake should be loose. Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for approx one minute.
  6. Don't worry if the first pancake doesn't come out well; it'll `season' the pan and they are much easier from then on.
  7. To finish, place the pancake on a plate, put the broccoli and the cheese sauce on one half of the pancake, fold the other half over and drizzle with the mayonnaise.

Recipe kindly given to us by The Happy Egg Company.

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