Rolled pancakes filled with creamy and 'sheesy' leeks. Great as finger food or as a main meal.

Preparation

  • Sieve flours, baking powder and salt into a large bowl. Add the oil and whisk in the milk. Allow to stand for 10-15 min.
  • Dice the leeks, then steam or boil them for 8-10 minutes, until soft. Drain well and mix in 2/3 of both Sheeses.
  • Heat oil in a frying pan, add 2 large tablespoons of batter mix (depending on size of pan) and spread across the pan, fry until lightly brown, turn over and fry for a further 30-40 seconds. Repeat and stack pancakes on a plate when cooked.
  • Add the Sheesy leek filling and roll pancakes up, top with the remaining Sheese and pop under the grill for 1-2 min.
  • Serve with a salad on the side.

Courtesy of Bute Island Foods

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Strong Cheddar style Leek Pancakes

Strong Cheddar style Leek Pancakes

Ingredients

Vegan recipe
Vegetarian recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.



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