Ingredients

100g Self raising flour 

2 Large free range eggs 

300ml Milk 

2 tbsp Marmite 

50g Butter 

50g Plain flour 

400ml Milk 

60ml Sour cream 

100g Strong cheese cheese 

Here’s how 

Place the flour into a mixing bowl with the eggs, marmite and milk 

Whisk together until smooth and free of lumps.

Leave the pancake batter to rest for 10 minutes before cooking. 

Meanwhile to make the sauce, melt the butter before adding the flour in a saucepan. 

Stir together until the flour dissolves into the butter and cook out for 1 minute. 

Add the milk and continue to stir on a low heat. 

As the sauce thickens add the sour cream and continue to stir. 

Scatter the grated cheese into the sauce and stir until melted. 

To cook the pancakes, pre heat a crepe pan or a shallow non stick frying pan.

Add a small drizzle of oil, then pour a ladle of the pancake batter into the centre of the pan and cook until bubbles start to appear on the top, then flip over. 

Cook for a further minute on the other side.

Remove the pancake from the pan and continue the process until you have cooked all the mixture. 

I keep mine warm in the oven set at 100c while I cook. 

Stack up the pancakes and serve with the cheese sauce. 

I also like to butter these pancakes and just eat them as they are.