Photo of Leek, mushroom and cheese pancakes by WW

Leek, mushroom and cheese pancakes

SmartPoints® value per serving
Total Time
40 min
20 min
20 min
Pancakes are versatile and tasty - they work well for lunch or a light meal.


Plain White Flour

100 g


1 pinch

Egg, whole, raw

1 medium, raw

Skimmed Milk

300 ml

Calorie controlled cooking spray

1 spray(s), Filling:


1 medium


100 g, sliced

Vegetable stock cube(s)

1 cube(s)


20 g

Plain White Flour

40 g

Skimmed Milk

300 ml

Half Fat Cheddar Cheese

50 g, grated

Chives, Fresh

1 teaspoons


  1. To make the pancakes, put the flour into a mixing bowl with the salt, egg and milk. Beat together with a whisk to make a smooth batter. Heat a large heavy-based frying pan and spray with low-fat cooking spray. Add one quarter of the batter and swirl it around the pan. Cook until the surface has set, then flip over to cook the other side. Make 4 large pancakes in this way. Keep in a warm place.
  2. To make the filling, simmer the leek and mushrooms in the vegetable stock for 5 minutes, then drain well, reserving the stock. Put the milk, butter, flour and reserved stock into a non-stick saucepan. Heat, stirring constantly with a small whisk until smooth and thickened. Add the cheese and stir until smooth. Add the leek, mushrooms and herbs and heat gently for a few moments. Use to fill the pancakes, then serve.
  3. Cook’s tip: If you want to prepare ahead, arrange the filled pancakes in a large baking dish misted with low fat cooking spray. Cover with foil and refrigerate. Re-heat at Gas Mark 4, 180°C, fan oven 160°C for 25-30 minutes, until thoroughly heated.