Wensleydale Blue, Mushroom and Spinach Savoury Pancakes

Want a savoury alternative for Pancake Day? Look no further than this delicious recipe featuring our mild and creamy Wensleydale Blue.

Ingredients

• Box of button mushrooms, sliced
• 2 cloves garlic, finely chopped
• 2 large handfuls of spinach
• Wensleydale Blue, crumbled
• Pine nuts (optional)
• 150g plain flour
• Pinch of salt
• 300ml milk
• 2 large eggs
• 1 tbsp melted butter
• Frylight, for cooking

Method

1. Add the flour and salt to a large bowl and make a well in the centre. Lightly whisk the eggs and milk together, then pour into the flour. Whisk until smooth. Stir in the melted butter.
2. Let the batter rest for 30 minutes, it can also be made in advance and stored in the fridge.
3. Set a large frying pan over a medium heat and spray with Frylight. Add the mushrooms and cook until they start to colour.
4. Stir in the garlic and fry for another 2-3 minutes until the mushrooms are golden and the garlic is fragrant. Season with salt and pepper.
5. Stir in the spinach and mix until wilted, then remove the pan from heat.
6. Add 2/3 of the Wensleydale Blue – add as much as you want! Set the filling aside while you make the pancakes.
7. Heat a large frying pan over a medium heat, with a couple of spritzes of Frylight.
8. Pour ~1/4 cup of batter into the pan and immediately start swirling to create an even layer.
9. Cook the pancake for 45 seconds, or until golden brown, then flip.
10. Cook the other side for roughly 30 seconds before transferring to a plate.
11. Once you’ve made all the pancakes, spoon some filling into 1/4 section of each and fold into triangles.
12. Sprinkle over the remaining Wensleydale Blue and some pine nuts, then pop under the grill to melt the cheese and crisp up the pancakes. Serve immediately and enjoy!