Serves: 4
Preparation time: 15 mins
Cooking time: 5 mins

Ingredients

100g/4oz self raising flour
2 tbsp caster sugar
25g/1oz butter
150g/5oz Lancashire cheese, finely crumbled
1 large egg, beaten
150ml/1/4pt milk
rind and juice 1 lemon
175g/6oz strawberries, halved
3 tbsp strawberry conserve crème fraiche to serve.

Method

1 Mix the flour and sugar in a large bowl, then rub in the butter. Stir in 50g/2oz of the Lancashire. Make a well in the centre of the mixture then pour in the egg and enough of the milk to make a batter the consistency of thick cream. Stir in the lemon rind.

2 Add a drop of oil to a non-stick frying pan and wipe around the pan with a piece of kitchen paper. Heat until hot, then drop spoonfuls of the mixture in until they form 3in rounds.

3 Cook for 2-3mins, then use a palette knife to carefully turn over the pancakes and cook for a further 1-2mins or until golden brown on both sides. Transfer the pancakes to a clean tea towel - this will keep them warm. Repeat to make 12 pancakes.

4 Mix 1 tbsp of the lemon juice, strawberries and conserve to together. To serve, place three pancakes on four plates, then spoon over the strawberries, scatter over the remaining cheese and serve. Cooks tip If you haven't time to cook your own pancakes, use a pack of 12 ready made ones instead. They taste delicious served with mild, creamy Lancashire cheese and strawberries. Warm according to packet instructions.

By kind permissioan of the British Cheese Board

Sponsors Link