Ever since my daughter came home and told us all about Shrove Tuesday, and insisted we had pancakes that night ( because it was Shrove Tuesday that night), my son has insisted we have pancakes every Tuesday night.
Whilst I understand kids like routine, this one tended to get a bit boring, and so I decided to change a few things. I change the standard pancake evening to include savoury pancakes some evening instead of the traditional sweet pancakes.
Whils t this did not necessarily go down well the first evening it was introduced “ WHAT?? Pancakes with CHICKEN in them????” was the horrified cry when at first they arrived on the table. “I’m not eating THAT!” he said. When he heard he’d not be eating anything else either, unless he ate atleast one savoury pancake, he sat staring at me like I had just announce the world was about to blow up. Or something worse, like his Pokemon card collection had burnt up in a terrible fire!!
However it didn’t take him long to try them as the other family members extolled the virtues of them with “mmmmm” and “ these are YUMMY”… and other such enticing words. Soon he was munching his way through at least five or six …. os try it out and see what yours say!
Great main meal with salad on the side
Serves approx. 4
For the Pancakes – use the standard Pancake mix
For the topping
- 25g/1oz Butter
- 1 tbsp Oil
- 25g/1oz Flaked Almonds
- 1 teasp Lemon Juice
- Fresh Parsley to garnish
For the filling
- 175g/6oz Cooked Chicken, chopped
- 25g/1oz Butter
- 25g/1oz Flour
- 250ml/10 fl.oz. Chicken Stock
- 2 tbsp Sherry
- 100g/4oz Mushrooms, sliced
- Salt and Pepper
Heat the oven to 200C, 400F, Gas mark 6.
For the filling, melt the butter in a saucepan, add the mushrooms and cook gently until soft. Stir in the flour and cook for 1 minute. Gradually beat in the chicken stock and heat, stirring continuously, to form a smooth sauce. Simmer for several minutes.
Stir in the sherry, chicken, salt and pepper to taste.
Arrange about 2 tbsp of the filling along the centre of each pancake. Roll up and arrange side by side in a single layer in a buttered shallow ovenproof dish. Cover with foil and cook in the oven for 25 minutes, until very hot.
Meanwhile heat the butter in a frying pan and gently fry the almonds until golden, stirring frequently. Add the lemon juice to the pan. Scatter the almonds over the hot pancakes, garnish with parsley and serve immediately.
Serve with a salad of Rocket, tomatoes and fresh spring onions to give it an extra ‘zing’.