Crispy Cheese Pancakes

Crisis Cooking with Mrs Simkins

Do you remember the famous Findus Crispy Pancakes from the seventies and eighties? What a treat they were. Axed for years, they were reintroduced a while back but the new recipes and flavours just didn’t taste the same at all.

Admittedly, they are a slight faff to make as you need to make both the pancakes and the filling and then assemble them - and dip each one in flour, egg and breadcrumbs, but they aren’t difficult and if you're not in a desperate rush, it’s quite nice to spend the extra time on something fairly cheap but delicious.

Huge favourites in our house when I was a little girl: occasionally we might try one of the chicken varieties and I think there was a mince beef version, but the cheesy one was the runaway winner.

For a long time my absolute favourite childhood tea was cheesy crispy pancakes, baked beans and potato croquettes. I love that combination still although the grown up me tends to eat them with some lightly dressed salad leaves on the side instead.

Makes 8 pancakes


  • 110g plain flour
  • 300ml semi-skimmed milk
  • 1 egg
  • Pinch of salt
  • Butter and/or oil (melted butter gives the best flavour)

You will need an 18cm non-stick frying pan, a standard soup ladle, greaseproof paper, a pastry brush and a baking tray

Sieve flour into a roomy bowl and make a well.

Crack in egg: incorporate flour with a dinner fork

Gradually add milk: change to a whisk once batter loosens.

Stir in salt.

Stand batter for 10 minutes at room temperature.

Grease pan lightly and heat on medium-high setting.

Once pan is hot, pour in a ladleful of batter and cook each pancake a couple of minutes on each side.

Spread out cooked pancakes on greaseproof paper until needed.

Cheese Filling

    40g (around 2 level tablespoons) butter

    80g plain flour

    ¼ teaspoon mustard powder, plus black, white and cayenne pepper to taste

    480ml milk

    200g grated mature Cheddar cheese

Melt butter in a heavy bottomed pan and stir in flour and spices to make a roux.

Cook for 2-3 minutes, stirring with a wooden spoon, over a medium heat.

Slowly add the milk, stirring constantly.

Change to a whisk as the mixture loosens.

Turn up heat, whisking vigorously, until mixture is smooth and thick.

Stir in cheese and set aside to cool.

Crumb Coating and Assembly

2 medium eggs, beaten well

2 generous table spoons of flour

Around 130g golden breadcrumbs

Preheat oven to 180C (fan oven) gas mark 6 or equivalent

Brush pancake edges with beaten egg and position 2 dessertspoons of filling in the centre. Fold into a half-moon, pressing edges gently to seal.

Coat each folded pancake in flour, then egg and then breadcrumbs.

Lay on baking tray and cook for 15-20 minutes, turning over for last 5 minutes.