- 150 ml Double cream
- 50 g Cheddar cheese, grated
- 50 g Parmesan cheese, grated
- Pinch of salt
- 100 g Broccoli heads, trimmed
- 100 ml Mayonnaise
- 2 pieces Happy eggs
- 50 g Cheese, finely grated
- Plain flour, 2 dessert spoons
- 300 ml Milk
Gently heat the double cream in a pan. Whilst whisking, gradually add the two cheeses and the salt, and continue mixing until they have melted and become a thick and creamy sauce.
Cook the broccoli for 2 minutes in boiling water then place in bowl of cold water to halt the cooking process. This will preserve the vivid colour.
Mix the mayonnaise with the finely chopped wild garlic leaves (or crushed garlic), the flavour should be quite mild but it will intensify over time, so don’t make it too strong.
In a bowl, mix the happy eggs, cheese, flour and salt to form a paste. Slowly add the milk, mixing continuously, until it becomes the consistency of paint.
Pour the batter into a hot, flat, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake. After approx two minutes, the pancake should be loose. Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for approx one minute.
Don’t worry if the first pancake doesn’t come out well, it’ll ‘season’ the pan and they are much easier from then on.
To finish, place the pancake on a plate, put the broccoli and the cheese sauce on one half of the pancake, fold the other half over and drizzle with the mayonnaise.