Cheddar and leek pancakes

Add 1 tsp of the oil to a saucepan over a low to medium heat, then add the leek. Cook for 3–4 minutes, stirring regularly until the leek has softened, then remove from the heat.

Beat the egg into the milk, then place the flour in a bowl and gradually stir in the milk mixture until smooth. Next, add the cheese and leek. Mix well. Season with the pepper.

Heat a non-stick pan. Add the remaining oil and wipe it around the pan with kitchen paper, then add 1 tbsp of the mixture.

Cook for 2 minutes, then flip over with a spatula and cook for another minute or two on the other side. The pancakes should be about 8cm in diameter and only 3–4mm thick. You should be able to cook 2 or 3 in a large pan at the same time.