Leek and smoked cheese pancakes


  • 2 free-range eggs beaten
  • 125g/4½oz polenta
  • 50g/2oz butter
  • 250g/9oz leeks sliced into rounds
  • 150g/5½oz smoked cheese grated
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh sage
  • 100g/3½oz frozen peas
  • 100g/3½oz ricotta or cream cheese
  • pancake batter


Make the pancakes in the normal way and layer on a plate with greaseproof paper in between to stop them sticking together. Set aside pancakes. Preheat the oven to 180C/350F/Gas 4.For the filling, melt the butter in a pan until foaming, then gently fry the leeks for 4-5 minutes, or until softened. Drain well, then place into a bowl. Add the smoked cheese, thyme, sage, peas and ricotta to the bowl of leeks and mix together until well combined. Spread about three tablespoons of the filling over one pancake. Roll up the bottom, then the two sides; roll the pancake upwards to form a cylindrical shape like a spring roll. Repeat with the remaining filling and pancakes.Dredge each pancake roll in flour, then dip into the beaten egg and roll in the polenta to coat. Heat a drizzle of oil in a frying pan and fry the pancake rolls for 3-4 minutes on each side, or until golden-brown all over. Place the pancakes into the oven to cook for 10-12 minutes, or until heated through. Set aside.

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