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Crispy pancakes with creamy chicken & bacon

Ingredients

For the filling:

2 tbsp olive or rapeseed oil

2 chicken breasts

200g pack smoked bacon lardons

1 onion, chopped

200g chestnut mushrooms, finely chopped

3 tbsp flour

400ml milk

Handful parsley, chopped

For the pancakes:

100g plain flour

2 large eggs, plus one beaten, for brushing

150ml milk

50g breadcrumbs

Salad or baked beans, to serve (optional)

Method

  1. Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins each side until golden brown and cooked through, then transfer to a plate. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken.
  2. If the pan looks dry, add the remaining oil, then the onion. Cook for 5 mins until softened and translucent, then stir in the mushrooms and some seasoning. Cook for 5-10 mins until the mushrooms are soft and most of the liquid in the pan has cooked. Stir in the flour, mixing it into the mushrooms to make a chunky paste, then pour in the milk, a little at a time, whisking continuously until you have a smooth sauce. Bubble for 2-3 mins until thick. Chop the chicken into small chunks and add back to the pan along with the lardons and any juices from the plate. Check the seasoning, stir in the parsley, then leave to cool and chill until you’re ready to fill the pancakes.
  3. To make the pancakes, tip the flour into a large bowl and season with 1/2 tsp salt. Make a well in the centre and crack in the 2 eggs. Pour in the milk, then use a large whisk to combine the eggs and milk, working the flour into the liquid until you have a smooth, thin batter. Heat a large frying pan or crêpe pan with a drizzle of oil.
  4. When the pan is hot, pour in just under a ladleful of the batter and quickly swirl the pan to spread it across the surface, filling any gaps with an extra drizzle of batter. When the underside of the pancake is golden, flip and cook for 30 secs more. Transfer to a plate and make three more pancakes in the same way, then cool until you’re ready to assemble. If you want to make the pancakes a day ahead, once cool stack on a plate, separated with sheets of baking parchment, then wrap the plate in cling film. Chill for up to 2 days.
  5. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Take one pancake and brush a circle of beaten egg around the edge. Pile a quarter of the chicken mixture into the centre of the pancake (the sauce should have thickened while chilling), then fold the pancake over and press the edges together to make a pasty shape. Transfer to a baking tray and continue assembling the remaining pancakes. Brush the top of each one with more egg and scatter over the breadcrumbs, then bake for 20-25 mins, swapping the trays halfway through. Leave to cool for 5 mins before serving with salad or baked beans, if you like.

Recipe via BBCGoodFood

 

One-Cup Pancakes with Blueberries

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Ingredients

1 large free-range egg

1 cup of self-raising flour

1 cup of milk

Sea salt

Optional:

200g blueberries

Olive oil

4 tablespoons natural yoghurt

Method

  1. To make the batter, crack the egg into a large mixing bowl. Add the flour, milk and a tiny pinch of sea salt. Whisk everything together until you have a lovely, smooth batter. Fold through the blueberries, if using.
  2. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil. Carefully tilt the pan to spread the oil out evenly.
  3. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
  4. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate. Repeat with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
  5. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.

Recipe via Jamie Oliver

Leftover Squash Pancakes

Ingredients

250g leftover roasted squash

1 fresh red chilli

2 sprigs of fresh rosemary

30g Parmesan cheese, plus extra to serve

1 large free-range egg

280ml semi-skimmed milk

150g self-raising flour

1 whole nutmeg, for grating

Olive oil

Rocket

Method

  1. Remove the skin from the roasted squash, then deseed and finely chop the chilli. Pick and finely chop the rosemary leaves, discarding the stalks, and finely grate the Parmesan.
  2. In a large bowl, mash the squash with a fork, then whisk in the egg, milk and flour. Add the chilli, rosemary, Parmesan and a grating of nutmeg.
  3. Heat a little oil in a frying pan and, once hot, add half a ladle of mixture per pancake into the pan. Cook for 1 to 2 mins on each side, until golden and crisp.
  4. Keep warm in a low oven until ready, then serve with and extra grating of Parmesan and some rocket.

Via Jamie Oliver

Chocolate-filled pancakes with caramelised banana

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Ingredients

200g self-raising flour

1 ½ tsp baking powder

3 tbsp golden caster sugar

3 large eggs

25g melted butter, plus extra for cooking

200ml milk

Drizzle of vegetable or sunflower oil

200g chocolate hazelnut spread

2 large bananas, peeled and thickly sliced in an angle

Maple syrup and 4 tbsp toasted, chopped hazelnuts, to serve

Method

  1. To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
  2. Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide – leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
  3. When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
  4. Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

Recipe via BBCGoodFood

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