Name: Pancakes Stuffed with Sea Beet
Yield: Serves Four–Six (12 small pancakes)
Ingredients: 300 ml (½ pint) milk, melted butter or oil; 150 g (6 oz) Cheddar cheese; 100 g (4 oz) plain flour and pinch of salt; 1 egg plus 1 egg yolk; large bunch sea beet; salt and pepper; 2 tomatoes; 50–75 g (2–3 oz) white vegetable fat

Preparation info

Serves
Four–Six
(12 small pancakes)

Difficulty
Easy

Appears in

Wild Food

By Roger Phillips

Published 1986

About

Ingredients

Filling

large bunch sea beet
150 g (6 oz) Cheddar cheese

Method

Wash the sea beet and pull the leaves from the stems. Cook for 10 minutes in a sealed pan, drain and chop. Grate the cheese. When cool, mix together the sea beet, grated cheese, salt and pepper. Peel the tomatoes and slice. Put the filling ingredients to one side.

Sift the flour and salt into a mixing basin and hollow out the centre. Add the egg, egg yolk and half the milk. Stir the ing