Marmite Pancakes with Cheese Sauce
- 1 hour ago
- 2 min read
If you’re a Marmite lover, this is exactly the sort of recipe that will make you very happy indeed. These savoury pancakes are soft, warm, and packed with that deep, rich Marmite flavour, which works brilliantly through the batter. Then you’ve got the cheese sauce, smooth and creamy with a lovely sharpness from the strong cheese and just a little tang from the sour cream. It’s one of those dishes that feels a bit playful, a bit comforting, and full of proper savoury character. Perfect for brunch, lunch, or a quick supper when you fancy something a little different, but still wonderfully simple to put together.
Timings:
Prep time: 15 minutes
Resting time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
For the pancakes:
100g self-raising flour
2 large free-range eggs
300ml milk
2 tbsp Marmite
For the cheese sauce:
50g butter
50g plain flour
400ml milk
60ml sour cream
100g strong cheese, grated
Method:
Place the self-raising 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.
Meanwhile, make the cheese sauce. Melt the butter in a saucepan.
Add the plain flour and stir together until the flour dissolves into the butter.
Cook for 1 minute.
Gradually add the milk, stirring continuously over a low heat.
As the sauce thickens, add the sour cream and continue to stir.
Add the grated strong cheese and stir until melted and smooth.
To cook the pancakes, preheat a crêpe pan or shallow non-stick frying pan.
Add a small drizzle of oil.
Pour a ladle of batter into the centre of the pan.
Cook until bubbles begin to appear on the top, then flip over.
Cook for 1 minute on the other side.
Remove from the pan and repeat until all the batter is used.
Keep the pancakes warm in the oven at 100°C while you finish cooking the rest.
Stack the pancakes and serve with the warm cheese sauce.
Chef’s Tip:
These pancakes are lovely with the cheese sauce, but they’re also brilliant simply spread with a little butter while still warm. And if you want to make the sauce extra punchy, use a really mature cheddar for the best depth of flavour.
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