Savoury Beetroot, Ivy’s Reserve Somerset Red & Spring Herb Pancakes

Pleasingly pink and savoury thanks to the nutty flavour of Ivy’s Reserve Somerset Red cheese, these pancakes make a striking romantic dinner, or impressive supper for friends. The beetroot can be bolstered with carrots or parsnips if you like, just add a little less milk.

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For the pancakes

• 125g plain white flour
• 125g wholemeal or buckwheat flour
• 1 heaped tsp baking powder
• 275ml – 325ml whole milk
• 1 large egg
• 1 medium beetroot, peeled
• 50g Ivy’s Reserve Somerset Red, grated
• Ivy’s Reserve Salted Farmhouse butter, for frying
• Salt + pepper

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To top the pancakes

• 20g Ivy’s Reserve Salted Farmhouse butter, for frying
• 40g pistachios, roughly chopped
• 75g rocket leaves
• A few sprigs dill, parsley, chervil or mint (or a mix)
• 1 tbsp small capers in brine, drained
• 50g Ivy’s Reserve Somerset Red, crumbled  

1. Start by making the pancake batter. Whisk the flours and baking powder together in a large mixing bowl until no lumps are visible. Pour in 275ml of milk, and crack in the egg. Whisk to make a thick batter, adding a splash more milk if the mixture feels still. Use the smallest holes on a box grater to grate the beetroot into the bowl. Mix together with the cheese and a pinch each of salt and pepper. Whisk gently until the batter is completely combined. Set aside to rest for 5-10 minutes.
2. While the batter is resting, melt the butter for the topping in a large, non-stick frying pan. Tip in the pistachios and fry over a medium-low heat, stirring often, until the pistachios are golden, about 4minutes. Use a slotted spoon to lift onto a plate and set aside.
3. If the pan looks dry, add more butter for frying, then ladle in enough of the batter to make little Scotch pancake sized pancakes, with a30cm pan, you should be able to make 3 pancakes at a time. Cook over a medium heat, without nudging, until bubbles appear on the surface of the pancakes and they look dry around the sides, about 3-4 minutes. Use a spatula to flip each of the pancakes and continue to cook for another couple of minutes on the other side. Keep the cooked pancakes warm in a low oven while you cook the rest of the batter.
4. When you’re ready to serve, lay a couple of pancakes on each warm plate, then sprinkle with the pistachios, rocket, herbs and capers. Finish with the cheese and serve immediately. Any cooked and cooled pancakes can be frozen in an airtight container for up to 3 months. Reheat in a dry pan from frozen when ready to eat.