Cress & cheddar cheese pancakes

Cress & cheddar cheese pancakes

This dish should have been easy to prepare and cook. But I had an absolute nightmare with this simple-sounding recipe, purely down to equipment. The recipe here is straightforward – a savoury version of your fluffy, spongey American pancakes. Easy! My trouble was my pan. I think I need a new one. The butter/oil combo burned and the pan was smoking and the alarm was blaring. The pan went out the window, but the pancakes, once finally cooked, were safely confined to the oven while I sorted out the ridiculous mess I had made. A new pan will be purchased tomorrow. And it was payday today, good timing!

Back to the recipe – cress! I love cress! The smell transports me straight back to primary school and growing cress in cotton wool. I don’t think I’ve ever actually eaten cress outside the context of an egg sandwich, and, come to think of it, I’m not sure why. It’s delicious, pungently peppery and definite in flavour, and just goes really well with all of the things that are in season around this time of year. New potatoes, asparagus, peas. But I’m also keen to try it with salmon and with a mustardy baked ham. I reckon it would be a great addition.

This recipe fed me well for dinner, making four small pancakes, but is really a lunch/brunch-style dish. I just fancied it tonight. You’ll need to double the quantity of ingredients to feed two people.

You will need:

70g plain flour
1/2 tspn baking powder
1/4 tspn salt
1 medium egg
100ml milk
15g cress, chopped
25g mature cheddar cheese, grated
Knob of butter and olive oil, to fry


1 – Preheat your oven to 50 degrees
2 – Sift the flour, salt and baking powder into a bowl
3 – Beat together the milk and egg and tip into the bowl with the flour; beat together well with a fork
4 – The mix is quite thick, but it’s supposed to be –  now stir in the cheese and cress
5 – Melt the butter in a pan and tip half into the batter mix (mix it in well) and half into a spare bowl
6 – Cook the pancakes by heating 1/4 of the butter with a splash of oil in a pan; add 1/4 of the mix to the centre of the pan
7 – Cook over a medium-high heat until you notice the bottom edges have turned golden; flip and cook until golden on the other side

8 – Remove the pancake from the pan and set onto a baking sheet; pop into the oven to keep warm whilst you cook the others
9 – Add another 1/4 of the melted butter, another splash of olive oil and add another 1/4 of the batter into the centre of the pan; cook til golden on both sides and transfer to the oven
10 – Repeat until all of the pancakes are cooked
11 – Serve the pancakes with poached eggs, ripe avocado or grilled asparagus and an extra handful of cress; enjoy!



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