• Sally from GoodCooks

Fluffy pancakes with cheese and spring onions

Makes 6

Prep time:15 minutes

Cook time: 20 minutes

200g plain flour

1 tsp baking powder

100 ml semi skimmed milk

4 tbsp buttermilk

50 g butter, melted and cooled

2 eggs, beaten

75 g Cheddar cheese, grated

4 spring onions, washed and finely chopped

1- 2 tbsp olive oil

Rocket leaves to serve

Sea salt and black pepper

  1. Sift the flour into a bowl with the baking powder. In a bowl, beat together the milk, buttermilk, half the melted butter, the eggs and half the cheese.

  2. Make a well in the centre of the flour and whisk / beat in the liquid mixture and stir until smooth. Set aside.

  3. Reserve a few spring onions for garnish. Heat a little oil in a non stick frying pan and fry the remaining spring onions for a few minutes until softened. Cool slightly and then add to the pancake mix. Stir well and season with plenty of salt and pepper.

  4. Now, heat the frying pan and add a little of the remaining butter and oil together. Swirl the pan and drop a ladle full of the batter in the pan.

  5. Let it spread out and cook over a low heat, sizzling gently for 3 minutes or until you can scoop a fish slice under and flip the pancake over.

  6. Transfer to a plate and keep warm in the oven, whilst you cook the remaining batter. Serve stacked with rocket leaves, spring onions and cheese.

Recipe by Sally Gerrard ( GoodCooks) 2021

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