1. Lightly dust a griddle pan or heavy frying pan with flour.
2. Combine the flour, baking powder, sugar, cheese, salt and pepper in a bowl, mix well.
3. In a jug, beat the beer, sunflower oil and mustard together. Add to the dry ingredients.
4. Stir mixture until all the ingredients are well blended and form a soft dough. You may have to add about 2 extra tablespoons of beer.
5. Turn onto a lightly floured board and gently knead. Shape dough into a 20cm/8" round.
6. Transfer to the preheated griddle. Score dough into wedges with a sharp knife. Cook for about 20 minutes turning frequently.
7. Separate into wedges and serve warm with butter.

Recipe Notes:

Ideal accompaniment with salads, delicious with soup or used in open faced sandwiches. If preferred, you can use ginger ale instead of the beer.