Cheese and Broccoli Pancakes (Serves 4)
100g cheddar cheese, grated
50g parmesan cheese, grated
150ml double cream
Salt
One medium head of broccoli, chopped up
2 eggs
2dsp plain flour
300ml milk
Knob of butter
Gently heat the double cream in a pan. While whisking, gradually add the parmesan, 50g of cheddar, and a pinch of salt. Continue mixing until they have melted and become a thick and creamy sauce.
Cook the broccoli for two minutes in boiling water, then place in a bowl of cold water to halt the cooking process. This will preserve the vivid colour.
In a bowl, mix the eggs, the rest of the cheddar cheese, flour and pinch of salt to form a paste. Slowly add the milk, mixing continuously until it becomes the consistency of paint.
Pour this 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 approximately 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 around one minute.
To finish, place the pancake on a plate, put the broccoli (three to four small florets per pancake) and the cheese sauce on one half of the pancake, fold the other half over and drizzle with a little more cheese sauce.
Recipe courtesy of the Happy Eggs Co, visit thehappyegg.co.uk for more details.
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