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Cheddar cheese, pesto and rye pancakes with sauteed cherry tomatoes and three-cornered leek

Ingredients

  • 75 g rye flour
  • A pinch of salt
  • 2 large eggs beaten
  • 150 ml milk
  • 2 tbsp pesto
  • A little oil for frying
  • 15 g butter
  • 75 g mature cheddar cheese

Sauteed cherry tomato and leek

  • 10 g butter
  • 2 thinly sliced leeks wild garlic or three-cornered leek
  • 150 g cherry tomatoes halved
  • 1 tbsp olive oil
  • Coarse ground black pepper
  • Salt

Instructions

  • Place the flour, salt and eggs in a large bowl, add half the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth.
  • Melt the butter in a non-stick frying pan, add the leeks and sauté over a medium heat for 2-3 minutes or until soft. Add the tomatoes and cook for a further 4 minutes until just softening. Season.
  • Wipe out the frying pan, return to the heat and when hot, melt a little butter.
  • Add 3-4 heaped tablespoons of the mixture around the saucepan so they form small round pancakes.
  • Cook for 2-3 minutes or until the base is set. Flip over and cook for a further 1-2 minutes or until golden. Keep warm whilst you repeat with the remaining batter and butter.
  • Serve hot topped with the tomato and leek.

Notes

Tip: They're great served for breakfast with some bacon and scrambled or a fried egg, or with a sausage.  
Try using some grated stilton to replace the cheddar cheese - perfect served with crispy chorizo or streaky smokes bacon.