Cheese and broccoli pancakes recipe

Name: Cheese and broccoli pancakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) trimmed broccoli heads; 150 ml (5.3fl oz) double cream; 50 g (1.8oz) grated cheddar cheese, grated; 50 g (1.8oz) Parmesan cheese, grated; 1 pinch salt; 100 ml (3.5fl oz) mayonnaise; 2 medium leaves of Wild Garlic, or 1 garlic clove, crushed; 2 eggs; 50 g (1.8oz) cheese, finely grated; 2 dessert spoons plain flour; 1 pinch salt; 300 ml (10.6fl oz) milk

Servings: persons

100 g (3.5oz) trimmed broccoli heads
150 ml (5.3fl oz) double cream
50 g (1.8oz) grated cheddar cheese, grated
50 g (1.8oz) Parmesan cheese, grated
1 pinch salt
100 ml (3.5fl oz) mayonnaise
2 medium leaves of Wild Garlic, or 1 garlic clove, crushed
2 eggs
50 g (1.8oz) cheese, finely grated
2 dessert spoons plain flour
1 pinch salt
300 ml (10.6fl oz) milk

1
For the cheese sauce: gently heat the double cream in a pan.
2
Whilst whisking, gradually add the two cheeses and the salt, and continue mixing until they have melted and become a thick and creamy sauce.
3
Cook the broccoli for 2 minutes in boiling water then place in bowl of cold water to halt the cooking process.
4
This will preserve the vivid colour.
5
For the mayonnaise: mix the mayonnaise with the finely chopped wild garlic leaves (or crushed garlic) - the flavour should be quite mild but it will intensify over time, so don't make it too strong.
6
For the pancake: in a bowl, mix the eggs, cheese, flour and salt to form a paste.
7
Slowly add the milk, mixing continuously, until it becomes the consistency of paint.
8
Pour the batter into a hot, flat, buttered pan.
9
Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake.
10
After approx two minutes, the pancake should be loose.
11
Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for approx one minute.
12
Don't worry if the first pancake doesn't come out well; it'll `season' the pan and they are much easier from then on.
13
To finish, place the pancake on a plate, put the broccoli and the cheese sauce on one half of the pancake, fold the other half over and drizzle with the mayonnaise.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 g (3.5oz) trimmed broccoli heads, 150 ml (5.3fl oz) double cream, 50 g (1.8oz) grated cheddar cheese, grated, 50 g (1.8oz) Parmesan cheese, grated, and more.

Yes, Cheese and broccoli pancakes recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!