February 8, 2017
We’ve got the perfect pancake for any time of day, if you’re like us and prefer the savoury option. These scrumptious little numbers are a delicious alternative to the classic sweet pancake.
1 cup plain flour
1 tsp sugar
1 heaped teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
1 large egg
3 tablespoons vegetable oil
1 small tin of sweetcorn, drained well
3 spring onions, finely sliced
½ tube of of your favourite Primula Cheese, cold
A handful of chopped parsley to garnish
25g Primula Cheese
1Whisk together oil, milk and egg.
2Add the dry ingredients, whisking until blended.
3Stir the sweetcorn and spring onions into the pancake batter.
4Add in Primula Cheese in pea-sized lumps and stir carefully to avoid blending the cheese into the batter.
5Dollop 2 tablespoons per pancake into a frying pan over a medium heat with a little butter or vegetable oil.
6Cook until well-browned on one side. When the top starts to bubble, flip the pancake and leave until cooked through.
7Dress with a spoonful of Primula Cheese and a sprinkling of chopped parsley
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