Cheese and Broccoli Pancakes (Serves 4)

100g cheddar cheese, grated

50g parmesan cheese, grated

150ml double cream


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 for more details.