A special Pancake Recipe

Looking for a pancake twist for shrove Tuesday? Why not try Farm Made Tearooms recipe suggestion...

BAKED PANCAKES WITH MORNAY SAUCE

All the ingredients are available to buy within our lovely village of Audlem supporting our shops and local farmers.

INGREDIENTS(SERVES 2/3)

FOR THE PANCAKES:

• 20G BUTTER
• 100G PLAIN FLOUR
• pinch of salt
• 2 BRITISH FREE RANGE EGGS
• 300ML WHOLE BRITISH MILK

FOR THE MORNAY SAUCE:

• 15G PLAIN FLOUR
• 15G BUTTER
• 200ML BRITISH WHOLE MILK
• 1/2 tsp English Mustard
• 100G CHEDDAR, GRATED

TO FILL:

• bunch of sprouting broccoli
• 100G CHEDDAR, GRATED
• Crispy chopped bacon or shredded ham hock (optional)

METHOD

Start by making your pancakes, put the butter into a pan over a moderate heat and cook until it just begins to brown. Put to one side.

Next, in a bowl, whisk together the flour, salt, eggs and milk until you have a smooth batter. Add the heated butter to the batter, whisk to combine and pop into the fridge to rest for 30 minutes.

When the batter has rested, pre-heat a non-stick frying pan then add a small knob of butter. Pour a small amount of batter into the pan, turning until a nice thin pancake forms, flip it over and cook until golden. Place the pancake onto a plate and repeat until the batter is all used.

Next, pre-heat a frying pan, coat the sprouting broccoli in a little olive oil and add a pinch of salt. Place the broccoli into the pan and fry until the leaves just begin to colour. Then add a good splash of water and boil until the water has evaporated. Put the broccoli to one side.

Next make the Mornay sauce. Put the butter in a saucepan and melt over a medium heat. Once melted add the flour and mix to a smooth paste to make your roux. Leave this to cook for a few minutes, stirring occasionally. Add the milk in thirds, whisking all the time, until you have a smooth sauce, then finally, add the Cheddar and English mustard. Taste for seasoning and keep to one side until needed.

Take one of your pancakes, add and place 2-3 stems of sprouting broccoli in the centre and top with a small handful of Cheddar (and the bacon or ham hock, if using). Roll up the pancake and place into and oven-proof dish. Repeat with the remaining pancakes Once all are neatly arranged in the dish, pour over the mornay sauce. Scatter a generous handful of Cheddar over the top and bake in an oven at 200C for 15-20 minutes or until golden.

Please let us know if you enjoyed the recipe suggestion. We are open at the tearooms every Saturday and Sunday 11am to 2pm.

Enjoy your pancakes from Hannah and all the team at Farm Made Tearooms x