Cheese Pancakes

Pancakes with Wensleydale & Cranberries

Delicious savoury pancake.

Prep Time:

10 minutes

Cook Time:

5 minutes


  • Basic Batter Recipe
    • 4oz (100g) Plain Flour
    • 1/2 Pint (250ml) Milk
    • 1 Standard egg Size 2
    • Pinch of Salt (half teaspoon)
  • Filling
    • 300g Wensleydale and cranberry cheese
    • 200g Cream cheese
    • 100ml Single cream
    • 50g Icing sugar
    • 3 tblesp Vanilla syrup
    • 50g Chopped dried cranberries


    1. Crumble Wensleydale and cranberry cheese into bowl combine all other ingredients until creamy and light. Place in fridge.
  • Making the Batter
    1. Sieve the flour and salt into a mixing bowl.
    2. Make a small hollow in the centre of the mixture and crack the egg onto flour.
    3. Begin to mix while gradually adding about one quarter of the milk.
    4. Continue to mix well until bubbles become visible in the mixture.
    5. Gradually pour in the remaining milk while continuing to mix (if it's a bit too thick - then add a little water.)
    6. Pour batter into a jug for easier pouring into pan.
  • Making the Pancakes
    1. Heat the frying pan, and place a small piece of lard/fat in the Centre. Allow this to melt and spread over the pan.
    2. Get the pan nice & hot and when the lard begins to smoke slightly, stir and pour in some of the batter - approx 30ml or 2 tablespoons, or enough to thinly cover the bottom of the pan (tilt the pan to help the batter spread evenly)
    3. Cook until nicely golden brown on the bottom. Flip the pancake cook the other side until nicely golden brown.
  • Filling the pancakes
    1. Place the pancake on plate put a line for the Wensleydale and cranberry mixture across the middle of the pancake then roll up. Repeat until all the pancakes are filled.
    2. Place in heat resistant dish and place under grill until hot.