These tasty, savoury pancakes make a satisfying choice. With garlic, Dijon mustard and a hint of lemon thyme, they’re packed full of flavour. Quick to prepare, they’re a great lunchtime or evening meal option. Smoked chicken, now widely available, and mushrooms make a winning combination, sure to go down a treat. Once the pancakes are prepared, just top with a sprinkling of cheddar cheese and pop them under the grill for a few minutes until they are bubbling and golden – perfect!
- For the
- 110g plain flour
- A pinch of salt
- 300ml milk
- 2 eggs
- 2tbsp olive oil
- For the filling:
- 40g butter
- 110g chestnut mushrooms
- 1 clove of garlic, crushed or finely chopped
- 1tbsp chopped lemon thyme
- 50g plain flour
- 300ml milk
- 225g chopped smoked chicken
- 1tsp Dijon mustard
- Salt and a twist of freshly ground black pepper
- A sprinkling of grated cheddar cheese
Beat together the flour, salt, milk and eggs, to make a smooth batter.
Heat the oil in a frying pan and fry a little of the batter at a time, to make four pancakes.
Fry the mushrooms in the butter until soft, then add the garlic and lemon thyme and stir in the flour.
Gradually add the milk, stirring continuously until the sauce thickens.
Mix in the smoked chicken and Dijon mustard, then season with salt and black pepper.
Remove the mixture from the heat and allow to cool slightly.
Divide the sauce between the pancakes, placing a little in the centre of each and folding the edges over the mixture to form a roll.
Put the pancakes, folded side down, in a heatproof dish and sprinkle the cheese over the top.
Place the dish under the grill, or in a warm oven, for approximately 10 mins, until the cheese topping is bubbling hot. Serve immediately.
For a little extra crunch, sprinkle chopped walnuts over the pancakes with the cheese before heating them in the oven.