• 2 tbsp butter – melted
• 2 ½ cups milk (600ml)
• ½ tsp salt
• 1 cup buckwheat flour
• ½ cup plain flour – optional
• 2 small free-range eggs
• water - as much as needed

• 200g Welsh hard cheese
• 25g Welsh butter
• 3 tablespoons milk or cream
• 3-4 drops of Worcestershire sauce
• 1 teaspoons mustard
• Slices of bread from the Welsh Bakery

1. Melt the butter in a small pan, add the milk, salt stir well and turn off the heat.
2. Put both flours in a mixing bowl, make a well in the centre and add the eggs.
3. Add the milk mixture a little at a time until all mixed in & the batter is smooth.
4. Pour the batter into a jug and refrigerate for at least two hours.
5. The resting time allows the batter to relax and the flour to absorb the liquids fully.
6. To cook - Heat a 15-18cm frying pan. Add a very little oil. When the pan is hot, pour in just enough batter to cover the base of the pan. Allow to cook on one side for 1-2 minutes, flip over onto the other side and continue to cook, until speckled and slightly golden.
7. Slide onto a plate and keep warm while you make the rest of the pancakes. You can stack one on top of the other as they can be peeled apart later but are best eaten fresh off the pan.

Recipe by Lisa Fearn, originally featured on Prynhawn Da.

Instagram: @lisafearncooks

Twitter: @lisaannefearn