Orkney Cheddar and Vegetable Pancake Serves 4

What You Will Need

  • 125g plain flour
  • 1 level teaspoon cream of tartar
  • Half level teaspoon bicarbonate soda
  • 1 egg
  • 115ml milk
  • 1 level teaspoon golden syrup
  • 25g sugar
  • Half teaspoon of butter (melted)
Sauce Ingredients
  • 25g flour
  • 25g butter
  • 150g milk
  • 80g Orkney cheddar (grated)
Vegetable Ingredients
  • 2 courgettes
  • 200g mushrooms
  • 150g spinach
  • 25g butter
  • 50g Orkney cheddar (grated)
Orkney Cheddar and Vegetable Pancake

Sift the flour, bicarb and cream of tartar into a bowl and then add sugar

Beat the egg separately and then stir into dry ingredients, with enough milk to make batter like a thick cream, then add golden syrup

The mixing should be done as quickly and lightly as possible, do not beat it

Drop spoonfuls of the mixture on a hot, lightly greased griddle

Keep it at a steady heat and when bubbles form and burst, flip the pancake over

Wrap the pancakes in a clean tea towel until required

Sauce Method

Melt butter over a gentle heat, add flour and mix to a paste

Add the milk in 6 different parts, starting with very little, allow to simmer and then add more milk.

When all milk is added, add in the grated cheese and season well

Vegetable Method

Wash and slice courgette into 3mm slices, pan-fry in olive oil and try to get them nice and golden

Season and keep warm

Cut mushrooms into ¼, just cover with water and butter, add a pinch of salt and cover with tin foil

Boil on a high heat for 10-12 minutes, the water should all but evaporate

Add spinach and cook for 1 minute

Add pre-cooked courgette and cool on a tray

Add a pinch of mixed dried herbs if you wish

To Serve

Make an oval shaped pancake and cook

Arrange vegetables in the middle

Pour sauce over the vegetables and neatly fold the pancake into a round cylinder

Pour a little sauce over the top and sprinkle with cheese

Cook for 5 minutes in a hot oven, then place under the grill for approx 5 minutes until golden and serve