Chicken Filled Pancakes

Pancakes don’t have to be sweet, chicken is a great filling for pancakes and this recipe makes a great Shrove Tuesday main meal – you can alway finish off with a sweet version too.

Prep time: 40 mins
Cooking time: 40 mins
Feeds 4

Ingredients 

Pancakes:

200g plain flour
600ml whole milk
2 eggs (beaten)
1/2 tsp salt
1 tbs sunflower oil plus extra for frying

Filling:

40g unsalted butter
1 small onion (finely chopped)
1 small carrot (finely chopped)
1 stalk of celery (finely chopped)
1 tsp salt
1/4 tsp smoked paprika
1/2 tsp freshly ground black pepper
2 cloves garlic (minced / grated)
3 tbsp flour
240ml of milk
170g cooked & shredded Beech Ridge Farm Free Range chicken

40g grated cheddar cheese
A few sage leaves (optional)

Method

Preheat your oven to 180c / 350 / Gas Mark 4

First, make up the pancake batter – put the plain flour,  eggs, milk, oil and salt into a bowl and whisk to a smooth batter.

Set aside while you make the filling.

For the filling melt the butter in a pan over medium heat. Add the onion, carrots, celery, salt, paprika, and pepper and cook until the veggies have slightly softened (approx 6 minutes).

Add the garlic and cook for a further few minutes.

Sprinkle the flour over the veggies, stir to cover and cook until the flour turns light brown – approx 4 minutes.

Slowly pour in the milk stirring constantly breaking up any large clumps of flour with the back of a spoon, keep going until thickened (about 4 minutes).

Stir in the shredded chicken and remove from heat. Cover until you are ready to fill the pancakes.

Now you are ready to make the pancakes – Put a medium sized frying pan over a medium heat and carefully wipe it with some oiled kitchen paper.

When hot, add enough pancake batter to cover the base of your frying pan, swirl to cover the entire base and cook your pancakes for 1 min on each side until golden.

Continue until you have used all the batter – aiming for 8 pancakes – keeping them warm in a low oven as you go.

Now to fill your pancakes with the chicken filling.

Evenly spoon 1/8th of the chicken filling down the centre of each pancake.

Roll the pancake around the filling like a wrap and place seam side down on a baking sheet. Repeat with remaining pancakes and filling.

Top with the grated cheese and sage leaves. Bake until cheese is melted and bubbly – about 8 minutes.

Enjoy your savoury Shrove Tuesday pancakes!

 

Recipe adapted from ‘Cup Of Zest’