Leek, Mushroom and Cheese Pancake Filling
1 leek, finely sliced (discard the dark green part)
10 mushrooms, sliced
1 stock cube
300ml skimmed milk
50g half-fat cheddar cheese, grated
1tbsp parsley, or
1tsp fresh chives
Simmer the leek and mushrooms in the vegetable stock for about 5 mins, then drain well, reserving the stock.
Put the milk, butter, flour and reserved stock into a pan and heat, stirring constantly until smooth and thickened.
Add the leek and mushroom mix and stir in the cheese and herbs and heat gently for a few moments.
Follow this link for the Low Fat Pancake Batter Mix
If you are after a sweet pancake have a look at our wholemeal pancakes!Create printer friendly PDF