Lancashire Pancakes

Ingredients

For the pancake batter

• 125 g plain flour
• a pinch of salt
• 1 medium egg
• 300 ml milk
• a knob of butter or oil, for frying

Additional ingredients

• 225 g of grated Lancashire cheese
• A couple sprigs of parsley, chopped finely
• 175 g celery, cleaned and trimmed
• 350 g onion, skinned and roughly chopped
• 50 g butter
• 5 – 10 ml (1-2 level tsp) whole grain mustard
• 60 ml (4 tbsp) fresh double cream (heavy cream)

Method

1. Preheat the oven to 190°C gas mark 5.
2. Tip the flour into a bowl and stir in the salt. Lightly beat together the egg and milk. Pour over the flour mixture, a little at a time, whisking it well, to give a smooth pancake batter.
3. Add 50 g (2 oz) cheese and the parsley to the pancake batter.
4. Heat a frying pan and very lightly grease the base of it with butter or oil.
5. Pour a thin layer of batter over the base of the pan. Cook it until the edges start to curl back. Either toss the pancake, or use a palette knife to loosen it around the edges and then use the palette knife to help flip it over.
6. Cook the pancake briefly on this side, then slide it out on to a plate. Place a sheet of kitchen paper on top. Cook the rest of the mixture in the same way.
7. Keep the pancakes in a warm oven.
8. Saute the roughly chopped celery and onion in the butter for 7 – 10 minutes, until soft. Remove from the heat and stir in the mustard, fresh cream and 125 g (4 oz) cheese.
9. Divide the mixture into eight and spread over the pancakes. Roll up and place side by side in a shallow ovenproof dish.
10. Sprinkle with the remaining cheese. Place in the oven for 15 – 20 minutes.
11. Serve and garnish with a couple of sprigs of fresh parsley.