1. Place the flour, salt and eggs in a large bowl, add half the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth.
2. Melt the butter in a non-stick frying pan, add the leeks and sauté over a high heat for 2-3 minutes or until soft. Cool slightly before stirring into the batter with the cheese.
3. Wipe out the frying pan, return to the heat and when hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Add 3-4 heaped tablespoons of the mixture around the saucepan so they form 7.5cm/3in diameter pancakes. Cook for 2-3 minutes or until the base is set. Flip over and cook for a further 1-2 minutes or until golden. Keep warm whilst you repeat with the remaining batter and oil.
4. Serve three pancakes per person. They're great served for breakfast with some bacon and scrambled egg.
Tip: Caerphilly is a mild, crumbly cheese made in Wales. It is similar in style to Wensleydale and Lancashire which make good replacements. Alternatively use an equal quantity of grated Cheddar or even Feta cheese.
Nutrition (per portion): 234 Calories; 11.9g protein; 13.6g fat; 6.9g saturated fat; 17.1g carbohydrate; 0.6g salt
Our thanks to British Lion for providing this recipe.
Visit our pancake recipe section for more ideas, including plenty of ideas for savoury pancake toppings.