Cheese pancakes with cheese sauce and broccoli are the perfect dinner option if you're looking to try something different. Plus these pancakes are so quick to make too!
Prefer your pancakes savoury? Make these delicious savoury pancakes from MasterChef winner Mat Follas. Serve the cheesy pancakes with a rich cheese sauce and broccoli. These pancakes are best made and eaten on the same time. If you’d like to cut the time, use readymade pancakes instead.
- 50g grated cheddar cheese, grated
- 50g Parmesan cheese, grated
- 150ml double cream
- Pinch of salt
- 50g cheese, finely grated
- 2 eggs
- 2 dessert spoons plain flour
- 300ml milk
- Pinch of salt
- 1 broccoli to serve
To make the cheese sauce: Gently heat the double cream in a pan. Whilst whisking, gradually add the two cheeses and salt. Continue mixing until they have melted and become a thick and creamy sauce.
Cook the broccoli florets for 2 minutes in boiling water then place in bowl of cold water to halt the cooking process. This will preserve the vivid colour.
To make the pancakes: In a bowl, mix the eggs, cheese, flour and salt to form a paste. Slowly add the milk, mixing continuously until it becomes the consistency of paint.
Pour the 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 approx 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 approx one minute.
To finish, place the pancake on a plate, put the broccoli (3-4 florets per pancake) and the cheese sauce on one half of the pancake and fold the other half over and drizzle with a little more cheese sauce
Top tip for making Cheese pancakes with cheese sauce and broccoli
Don’t worry if the first pancake doesn’t come out well, it’ll ‘season’ the pan and they’re much easier from then on.