The combination of warm melted Oak Smoked Cheddar, Buttery Cheddar and Double Devonshire with a thin layer of mustard makes the ultimate quick and easy comfort food.
Makes 14-16 pancakes
Ingredients:
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110g plain flour
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pinch of salt
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2 large eggs
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200ml of semi-skimmed milk mixed with 75ml water
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A few teaspoons of Otter Vale Smooth English Mustard
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Double Devonshire Cheese grated
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Buttery Cheddar grated
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Oak Smoked Cheddar grated
Method:
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First of all sift the flour and salt into a large mixing bowl.
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Make a well in the centre of the flour and break the eggs into it and whisk.When the mixture starts thicken, gradually add small quantities of the milk and water mixture, still whisking.
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When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.
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Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter.
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As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
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Flip the pancake over, spread a thin layer of mustard on top and add the grated cheeses.
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To serve, fold in half, then in half again to form triangles, or else simply roll them up.
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Serve with a dollop of Clare's Preserves Smoked Tomato Relish.
This pancake recipe is an adaptation of Delia Smith's Basic Pancake recipe which can be found here.
