If you have some cooked chicken left over from a roast, why not use it to make this quick filling for savoury pancakes? Perfect for a tempting family meal served with a side salad.
1 person made this
115g plain flour
1 egg, beaten
300ml semi-skimmed milk
2 tbsp vegetable oil
150g frozen peas
150g frozen broccoli florets
1 small onion, finely chopped
25g plain flour
300ml semi-skimmed milk
250g skinless roast chicken meat, cut into thin strips
2 tsp chopped fresh tarragon or 1 tsp dried
25g extra mature Cheddar or Parmesan cheese, finely grated
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Method Prep:1hr › Cook:25min › Ready in:1hr25min
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.
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.
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.
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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