Caerphilly cheese & leek pancakes

A traditionally Welsh pancake and we're thankful to the Welsh for sharing it!

• Preparation: 10 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 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

What you do:

1. 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 Melt the butter in a non-stick frying pan, add the leeks and saute over a high heat for 2-3 minutes or until soft. Cool slightly before stirring into the batter with the cheese.
2. 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 Serve three pancakes per person. They're great served for breakfast with some bacon and scrambled egg.

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