100g/3½oz plain flour
1 tsp baking powder
200ml/7fl oz whole milk
2 free-range eggs, separated
2 Jerusalem artichokes, peeled and cooked until tender, chopped
1 tsp chopped fresh rosemary
salt and freshly ground black pepper
1 tbsp olive oil
25g/1oz blue Brie, roughly chopped
1 small handful rocket
1 tbsp walnuts, chopped
Sift the flour and baking powder into a bowl and mix in the milk and egg yolks to make a thick batter.
Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Gently fold the egg whites into the batter along with the artichokes, rosemary and seasoning.
Heat the oil in a blini pan or small frying pan and fry large spoonfuls of the mixture for 2-3 minutes on both sides, or until golden-brown and crisp all over.
Serve with the cheese, rocket and walnuts scattered on top.
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