These flavoursome packed pancakes are easy to make and are filled with smoked haddock, leeks, cream cheese and a handful of capers. They only take 15 mins to cook and are topped with sprigs of parsley for a fresh finish. Using our basic pancake recipe, these savoury treats are ideal as a lunch time snack or Pancake Day favourite. Serving 4 people, each pancake contains 495 calories and 24g of fat. Sprinkle with cheese and serve warm.
- 1 large leek
- 30g butter
- 500g smoked haddock pieces
- 200g tub of extra-light cream cheese
- 1tbsp rinsed capers
- 4tbsp fresh chopped parsley
- 60g mixed fresh grated mature Cheddar and Parmesan cheeses
To make the fish filling: Trim and slice 1 large leek and sauté it gently in about 30g butter for a couple of mins. Stir, then put about 500g smoked haddock pieces on top.
Cover and cook gently for 5-6 mins, until just cooked.
Soften a 200g tub of extra-light cream cheese in a bowl, add 1 rounded tbsp rinsed capers and 4 tbsps fresh chopped parsley. Season with black pepper. Add the leeks and skinned, boned fish, and the buttery juices. Mix in gently.
Divide the mixture between eight 20cm warm basic pancakes. Fold in the sides to make parcels. Pack in a lightly buttered flameproof dish or baking tray. Sprinkle with about 60g mixed fresh grated mature Cheddar and Parmesan cheeses and put under a low grill until warmed through and the cheese melts and browns. Garnish with fresh parsley.
You could try this recipe with chicken instead