These chicken and spring onion pancakes make a delicious option for dinner. The whole family are going to love tucking into them.
Why not try this chicken and spring onion pancake, updated from the March 1924 issue of Woman’s Weekly? Packed full of tasty ingredients, it makes a great light dinner or lunch. This Pancake Day don’t just go for the sweet options, make it a full day of pancake eating by using this savoury recipe.
- 2 tbsp plain flour
- Salt and ground black pepper
- 1 medium egg (instead of ¼ tsp egg powder)
- 3 tbsp milk
- About 2 tbsp cooked meat, minced or finely chopped (we used 60g/2oz cooked chicken, shredded)
- 1 spring onions, trimmed and chopped
- Good pinch ground mace or grated nutmeg
- 1 tsp vegetable oil, or dripping
To make your pancakes, put the flour into a bowl, add a pinch of salt, the egg and enough milk to make a smooth batter. Stir in the meat and spring onion and season with salt, pepper and ground mace or nutmeg.
Heat the vegetable oil, or dripping, in a small frying pan until it gets very hot, almost smoking. Pour in the batter and fry until golden brown, then turn the pancake over and brown the other side. Fold in half and serve at once (on a dish paper!) with fried leftover potatoes and salad.
Top tip for making Chicken and spring onion pancakes
This recipe was for using up leftover meat, in a batter made with egg powder, though we’ve made our version with a real egg and cooked chicken