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Cheesy pancakes with cauliflower and broccoli

Try this simple and easy-to-prepare vegetarian meal using mature West Country Cheddar to give these pancakes a good, strong, tangy flavour.

Vegetarian

Preparation time: 15 minutes
Cooking time: 30 minutes to 35 minutes
Total time: 45 minutes to 50 minutes

Makes: 6 large pancakes

Ingredients

1 head broccoli, cut into small florets
1 small cauliflower, cut into small florets
50g unsalted butter
50g plain flour
450ml Waitrose Semi-Skimmed Milk
142ml pot Waitrose Single Cream
200g Waitrose West Country Farmhouse Mature Cheddar, grated
1 bunch salad onions, washed and finely chopped
Pinch nutmeg
200g pack frozen 6 Suzettes Hand Cooked Pancakes, defrosted
2 tbsp Waitrose Cooks' Ingredients Sundried Tomato Paste

Method

Preheat the oven to 200°C, gas mark 6. Place the broccoli and cauliflower florets in a pan of boiling water and cook for 3-4 minutes until just tender. Drain thoroughly.
Meanwhile, place the butter, flour and milk in a medium pan. Allow the butter to melt then gradually bring to the boil, whisking continuously for about 4-5 minutes to make a thick, smooth sauce. Whisk in the cream, then remove from the heat and add 150g of the cheese, the salad onions and nutmeg. Season to taste.
Place the broccoli and cauliflower in a bowl with half the cheese sauce. Spread each pancake with 1 teaspoon of tomato paste, then divide the filling equally between the pancakes and roll up.
Arrange the pancakes in a large shallow ovenproof dish. Pour the remaining sauce over the top. Sprinkle with the remaining cheese and bake for 20-25 minutes until golden and bubbling. Serve with a Waitrose Mixed Salad Bowl and some warm Waitrose Italian Style Ready to Bake Pane Rustico.