Today is one of my all-time favourite holidays – Pancake Day! Ok, it’s not technically a holiday (I don’t think) and it doesn’t quite bring up the same levels of excitement as say…Christmas or New Year…but for those people stuck at work who feel like summer is still months ahead, it is a beacon of hope in a sea of emptiness.
I may be overdoing it, but Pancake Day was a great experience for me growing up, mainly because we would eat stacks of delicious, sweet pancakes (smothered in lemon juice and white sugar) as soon as we got home from school, without the need to actually eat dinner.
The drawback was that we would eat so many of the little triangular parcels of heaven on Pancake Day that for the rest of the year there would be pretty much no desire to eat them again…until the next one rolled around that is!
So this year I wanted to try something a little different, as I am sure anyone who’s looking for recipes on a website devoted to cooking will probably be able to make those regular (and yummy!) pancakes. So here is a savoury idea, which I do sometimes make when there are leftovers in the fridge (this is perfect to have for lunch or dinner the day after a roast chicken, as there are lots of little bits of meat left over which you can just throw into the pan).
You can, as ever, devise your own additions to the recipe too, and tailor it to your own tastes. Just make sure that if you’re adding different vegetables you cut them up into small pieces to make sure they cook through in the pan.
Also (I sound like a broken record sometimes) add chili peppers for a little extra kick!
A Pancake Day (or any day) treat - fast, filling and great for using up leftovers
- Chicken - 2 tbsp (shredded or cut into little chunks)
- Flour - 2 tbsp
- Milk - 4 tbsp
- Eggs - 1 medium sized
- Mushroom - 2 tbsp (cut up small)
- Onion - 2 tbsp (cut up small)
- Salt - A pinch
- Pepper - A pinch
- Peanut oil - 1 tsp
Before you begin, remember that this is the recipe for ONE PANCAKE! If you're cooking for more than one person then double, triple, quadruple (you get the idea) the ingredient amounts...
- Add the flour, salt and pepper to a medium sized bowl (big enough to whisk in)
- Pour in the milk and egg and whisk the whole lot until it's a smooth batter, similar to single cream. Make sure that there is no flour stuck to the bottom of the bowl!
- Add the chicken to the batter bowl and put to one side
- Heat the peanut oil in the pan using a 75% heat until it's hot (when a drop of water will evaporate immediately when added to the pan)
- Throw in the onion and mushroom and flash fry for about a minute. Keep them moving around the pan and make sure that they are arranged across the bottom of the frying pan
- Pour in the batter and chicken mixture, trying to spread the chicken out across the pan so that it's not all clumped together
- Fry for around 2 minutes total (until the bottom is browned). After the first minute start lifting the edges of the pancake with a spatula to check that it's going brown, and also to make sure it's not sticking to the pan. After about 90 seconds the pancake should be able to slide around in the pan without sticking at all to the bottom
- Flip it! If you're not confident enough to actually throw it in the air then
you're making the wrong dishyou can slide it over itself using the side of the pan to turn it, but really...come on...the flipping is half the fun
- Cook for a further two minutes, making sure that you keep it moving around the pan (I like to flip it a couple more times just for fun, but some people don't like playing with their food as much as I)
- When it has patches of golden brown on the top and bottom, slide out of your frying pan and onto a plate
- Top with shredded iceberg lettuce, a little creme fraiche or sour cream and some grated cheese