Pic of Leek and goat's cheese pancakes

Leek and goat's cheese pancakes

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Vegetarian mains

Leek and goat's cheese pancakes

Main Serves 4 25 min
Often the simplest ideas result in the best dinners – as with these quick-to-make vegetarian pancakes. Use any other cheese you like in place of goat's, or add a little Dijon mustard, or a grating of nutmeg. You could also replace the plain flour with buckwheat.


  • 100g plain flour
  • pinch salt
  • 1 egg and 1 extra egg yolk
  • 300ml milk
  • 50g butter
  • 2 tbsp olive oil
  • 500g leeks, cleaned and finely sliced
  • 2 tbsp herbs, e.g. chives or thyme, chopped
  • 200g goat's cheese, crumbled
  • salt and pepper


Prep time: 5 min
Cooking time: 20 min
  • Step 1

    Preheat oven to 180°C/Gas 4. To make the pancake batter, sift the flour into a large bowl, add the salt and eggs and whisk together. Gradually whisk in the milk until you have a smooth batter.
  • Step 2

    Melt the butter and add a little to the batter mixture, then heat some more of the butter in a frying pan. Once the butter is hot, add a tablespoon or so of the batter, enough to cover the base.
  • Step 3

    Cook the mixture for about 1½ minutes until bubbling and golden, flip and cook the other side. Stack the pancakes as you make them on a warm plate, separate each one with greaseproof paper to stop them sticking together.
  • Step 4

    For the filling, gently heat the oil in a large pan, then add the leeks and cook gently for 5-6 minutes, until tender. Add the herbs then season with salt and pepper to taste.
  • Step 5

    Share the mixture between the pancakes, then roll them up, before placing on a lightly greased baking tray. Before serving, warm them in the oven for 5 minutes, or until the cheese has melted.

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