Savoury Pancakes

For supper, on Shrove Tuesday, it seemed only appropriate to make pancakes.  I was planning on making sweet ones and having a “healthy” supper but we had run out of syrup (I’ve been “practising” pancakes a lot recently…) and the Universe conspired against me by making it impossible to get lemon juice, and every other filling we liked the idea of needed something we didn’t have, so I compromised and made savoury pancakes.

The recipe calls for chicken, but I had some roast turkey in the fridge so used that instead for Allan’s pancakes, and just the vegetable mix for mine. 

The pancakes were simple to make, easy to roll and overall it was a great supper.  Even though I still was craving pancakes with lemon juice.  But, all that means, is that when I get the lemon juice we will have to have a Pancake Tuesday Part Two.  Or just be honest and have pancakes because we want them.

Savoury Pancakes

PANCAKES

• 115g/ ½ cup plain flour
• 1 beaten egg
• 300ml/ 1 ¼ cup milk
• 2 tbsp vegetable oil

FILLING

• 150g/ ¾ cup frozen peas
• 150g/ ¾ cup frozen broccoli florets
• 25g/ 2 tbsp butter
• 1 small chopped onion
• 25g/ 2 tbsp plain flour
• 300 ml/ 1 ¼ cup milk
• 250g/ 1 cup cooked chicken sliced into thin strips
• 2 tsp fresh tarragon or 1 tsp dried
• 25g grated cheese – cheddar or parmesan

Preparation method
1. Preheat the oven to 190°C/gas 5. First make the batter. Sift the flour into a medium bowl, add the egg and a pinch of salt, and gradually whisk in the milk to form a smooth batter. (This can be done in a blender or food processor.) Transfer to a jug.

2. Heat a frying pan, preferably non-stick, and brush lightly with a little oil. Pour one eighth of the batter into the pan and quickly swirl to coat the bottom. Cook for 1–2 minutes until set, then flip over and cook the other side. Remove and place on kitchen paper. Repeat to make 8 pancakes, greasing the pan with oil as necessary. Stack the pancakes, interleaved with kitchen paper.

3. To make the filling, cook the peas and broccoli in a pan of boiling water, or in the microwave, following the pack instructions. Drain, then roughly chop the broccoli. Meanwhile melt the butter in a saucepan, add the onion and cook gently for 3–4 minutes until softened. Add the flour and cook, stirring, for 1 minute, then gradually stir in the milk. Bring to the boil, still stirring, then simmer for 2–3 minutes. Stir in the chicken, peas, broccoli and tarragon and season to taste.

4. Spoon some filling onto the centre of each pancake, spreading it out a little, then roll up to enclose the filling. Arrange the filled pancakes, in a single layer, in a lightly greased, shallow oblong ovenproof dish (such as a lasagne dish), then sprinkle evenly with the cheese. Bake for 25 minutes or until golden.

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