Sage, Leek & Cheddar Pancakes

December is full of festivities and chocolatey indulgence, so when you’re craving an alternative, this scrumptious savoury pancake recipe is a must. The combination of sage and cheddar are simply mouth-watering. The leeks add fibre along with vitamins, minerals and antioxidants, so you’ll be sure you’re also getting your healthy fix.

Makes: 10

Allergens: Milk, Gluten, Soya, Egg


  • 10 ready-made pancakes

  • 100ml vegetable oil, for frying

  • 4 free-range eggs, beaten

  • 250g polenta

Filling Ingredients

  • 100g Stork or butter

  • 50g leeks, sliced into rounds

  • 300g cheddar cheese, grated

  • 4 sprigs of thyme

  • 6 sage leaves, chopped

  • 200g frozen peas

  • 200g ricotta


1. Melt the Stork or butter in a pan, then fry the leeks for 4-5 minutes, until softened. Drain well, then place into a bowl.

2. Add the grated cheese, thyme, sage, peas and ricotta to the bowl of leeks and mix together until well combined.

3. Spread about three tablespoons of the filling over one pancake. Roll up the bottom, then the two sides; roll the pancake upwards to form a cylindrical shape, like a spring roll. Repeat with the remaining filling and pancakes.

4. Dredge each pancake roll in flour, then dip into the beaten egg and roll in the polenta to coat.

5. Heat a drizzle of oil in a frying pan and fry the pancake rolls for 3-4 minutes on each side, or until golden-brown all over. Place the pancakes into the oven to cook for 10-12 minutes, or until heated through.

6. Serve warm with a tomato sauce or one of our great home-made salsas.