Name: Cheddar and leek pancakes
Prep time: 5 minutes
Cook time: 10-15 minutes
Yield: 4
Ingredients: 2 tsp rapeseed oil; 1 leek, finely chopped; 1 egg, beaten; 150ml semi-skimmed milk; 100g wholemeal flour; 50g reduced-fat mature Cheddar cheese, finely diced; pinch pepper

Try a different breakfast today, such as these quick and easy savoury pancakes.

Serves

Prep

5 minutes

Cook

10-15 minutes

Nutrition information

Each 143g serving contains (excludes serving suggestion)

KCal: 201
Carbs: 19.7g
Fibre: 4.0g
Protein: 11.1g
Fat: 7.7g
(Medium)
Saturates: 2.3g
(Medium)
Sugars: 3.1g
(Low)
Salt: 0.31g
(Low)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

2 tsp rapeseed oil
1 leek, finely chopped
1 egg, beaten
150ml semi-skimmed milk
100g wholemeal flour
50g reduced-fat mature Cheddar cheese, finely diced
pinch pepper

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Method

Step 1

Add 1 tsp of the oil to a saucepan over a low to medium heat, then add the leek. Cook for 3–4 minutes, stirring regularly until the leek has softened, then remove from the heat.

Step 2

Beat the egg into the milk, then place the flour in a bowl and gradually stir in the milk mixture until smooth. Next, add the cheese and leek. Mix well. Season with the pepper.

Step 3

Heat a non-stick pan. Add the remaining oil and wipe it around the pan with kitchen paper, then add 1 tbsp of the mixture.

Step 4

Cook for 2 minutes, then flip over with a spatula and cook for another minute or two on the other side. The pancakes should be about 8cm in diameter and only 3–4mm thick. You should be able to cook 2 or 3 in a large pan at the same time.

Recipe tips