Thyme pancakes with caramelised onion chutney & goat's cheese

Why not have savoury pancakes like these for your main course on pancake day and follow up with one our sweet pancakes for dessert?

• Preparation: 20 mins
• Cooking: 40 mins
• Serves: 4

What you need:

• 100g plain flour
• pinch of salt
• 2 large British Lion eggs
• 200ml milk mixed with 4 tbsp water
• 1 tbsp fresh thyme leaves
• 2 tbsp butter, melted

Onion Chutney ingredients

• 1 tbsp olive oil
• 1 red onion, sliced
• 1 red chilli, sliced
• 1 bay leaf
• 100g brown sugar
• 75ml balsamic vinegar
• 75ml red wine vinegar
• 1 goat's cheese log
• rocket, to serve

What you do:

1. For the onion chutney: heat the oil in a large pan and add the onions and chilli. Cook gently over a low heat for about 20 minutes or until the onions are dark and sticky, add the bay leaf, sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
2. For the pancakes: sift the flour and salt into a large mixing bowl. Make a well in the middle of the flour and add eggs with half the milk and water. Whisk until the mixture is lump free. Add the thyme and remaining milk and whisk again until smooth. Add the melted butter. Pour the batter into a jug.
3. Heat a 20cm diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 minutes or until the top is set and the base golden. Turn the pancake over with a spatula or flip the pancakes. Repeat until all the batter is used.
4. Spread the onion chutney over the made pancakes and add the sliced goat's cheese. Serve with salad.

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