Savoury Pancakes and Fillings
Pancakes are surrounded by mystique and fear, but you don’t have to be an expert chef to make them, and you don’t even have to toss them! Using this foolproof recipe you can make a variety of fast and tasty savoury pancake dinners.
Chicken Pancake Bakes
- 100 grams plain flour
- 2 eggs
- 300ml semi-skimmed milk
- 1 tablespoon sunflower oil plus a little extra for frying
MethodSift the flour into a large bowl and make a dip in the centre with a wooden spoon. Crack the eggs into a small bowl then pour them into the dip with about two tablespoons of milk and with the wooden spoon or a large whisk, begin by whisking the eggs and milk together, drawing in flour from around the edges.
Keep beating until smooth, making sure that the paste you develop is lump free – then add the rest of the milk a little at a time until the batter becomes smooth and like single cream in consistency. Pour in the oil, still beating and leave to stand. Remember to stir well before use and keep stirring as you use to stop the oil separating out.
Use a 20 to 23 cm non-stick frying pan on a medium heat and pour a little oil into a jug so that you can add a few drops at a time. Pour a few drops into the pan and swirl it around until the pan is just coated – tip any excess back into the jug.
Stir the batter and then tip around a ladleful into the pan, tilting it from side to side to get a very thin layer of batter. Put the pan flat on the heat for thirty seconds, or until the edges begin to change colour – this allows the bottom to cook. If you try to turn the pancake too soon it will tear and if you increase the heat it will probably burn before it’s cooked through.
Now use a palette knife to lift the edges of the pancake away from the frying pan and give a little shake to ensure that the entire pancake is loose and then slide the palette knife under the centre of the pancake and just flip it over! Cook for another thirty seconds and then either turn it out onto a warmed plate to eat, or stack it on a plate covered with cling film, if you are making a whole batch. To reheat pierce the film, put in a microwave on High for about a minute.
- 25 grams butter
- 25 grams plain flour
- 600 ml milk
- 50 g grated parmesan
- 100 grams Gruyère or medium Cheddar
- 6 tablespoons pesto sauce
- 2 cooked chicken breasts, chopped
- 4 frankfurters, sliced
Preheat the oven to 200C or gas 6.
To make the sauce, put butter, flour and milk in a medium sized saucepan and whisk or beat over a medium heat until the mixture begins to simmer and thickens. Reduce heat to low and simmer for a further five minutes. Take the pan off the heat, stir in all the parmesan and half the Gruyere or Cheddar and season.
Now pour a third of the sauce into a small bowl and stir in the pesto. Take your ready made pancakes, using the recipe above, and place a spoonful of sauce in the middle of each – top with some chicken and frankfurter slices and then fold in the sides of the pancake before rolling it up to make a parcel.
Butter a large shallow baking dish and arrange the pancakes, join side down, in it. Pour the remaining sauce over the top and sprinkle with the rest of the cheese. Bake for thirty minutes until the sauce is bubbling and golden.
Smoked Salmon PancakesMake the pancakes using the recipe above.
- 1 egg
- 200 grams smoked salmon pieces – these can be the ‘bits’ sold cheaply rather than a slice
- 2 grams cream cheese with herbs
- Black pepper
MethodMix the chopped smoked salmon with the cream cheese, egg and pepper.
Put a spoonful of the mixture onto each pancake and then fold the edges in and roll up, ensuring the edges are well tucked in. Gently fry the pancakes butter or olive oil to warm them through.
Serve with a crisp salad.