‘Blast from the Past Recipe’

Shrove Tuesday is only a couple of weeks away (1st March), so I thought that this months ‘Blast from the Past’ should be my favourite savoury pancake recipe. I first shared this recipe last February, not only is it a great savoury option for Shrove Tuesday, but a great supper idea at any time of the year! The stir-fry chicken needs to be cooked quickly so it is a good idea to have everything weighed out and prepared beside the stove. By chargrilling the cooked pancakes you get a wonderful ‘charred flavour’ which is delicious with the spiced chicken!

Chicken, Chilli and Basil Pancake Wraps (Serves 4)

For the Pancakes

Batter – recipe below, either with or without gluten

1 level teaspoon vegetable stock powder (such as Marigold Swiss Vegetable Boullion)

Sesame oil for brushing

For the chicken
500g chicken breast fillets, cut into thin strips
4 garlic cloves, finely chopped
20g red chillies, roughly chopped
A generous pinch of sea salt
2 tablespoons vegetable oil
2 tablespoons fish sauce
1 tablespoon soy sauce (gluten free if required)
1 tablespoon caster sugar
Large handful of basil leaves, torn

To serve
135g cucumber, cut into sticks
40g fresh coriander leaves
1 large red chilli, halved, deseeded and finely sliced lengthways
Lime wedges

  1. Whisk the stock powder into the pancake batter until dissolved, then make the pancakes following the method for the basic pancakes, below. Set aside while you make the filling.
  2. For the chicken: Pound the garlic, chillies and salt in a mortar to make a paste. Heat the oil in a frying pan, add the paste and stir-fry over a high heat for 30 seconds — be careful not to burn the garlic. Add the chicken strips and stir-fry for 2 min until just cooked through. Add the fish sauce, soy sauce and sugar, and stir-fry for a further 30 seconds then toss in the torn basil leaves. Set aside, keeping warm.
  3. Set a grill pan over a high heat. While the pan is heating, lightly brush one side of each pancake with sesame oil. Place a pancake in the pan, oiled-side down, and cook for 1 min, or until charred with stripes underneath. Flip and cook for 30 seconds more. Transfer to a plate and repeat with remaining pancakes.
  4. Place some of the chicken mixture on one half of a pancake. Top with some cucumber, coriander leaves, chilli and a squeeze of lime juice. Roll up and eat immediately.

Basic Pancake Batter

Basic Pancakes (with Gluten)

110g plain flour

A pinch of salt

2 large eggs

200ml milk mixed together with 75ml water

2 tablespoons melted butter, plus extra for cooking the pancakes

  1. Sieve the flour and salt into a large bowl (hold the sieve up high to give the flour an ‘airing’).
  2. Make a well in the middle of the flour and break the eggs into it.
  3. Whisk the eggs into the flour, incorporating the bits from the sides.
  4. Start to add small quantities of the milk and water mixture gradually, until it has all been added and the batter is smooth.
  5. When you are ready to cook the pancakes add the 2 tablespoons of melted butter to the batter and stir well.
  6. Melt about a teaspoon of butter in a small frying pan. Swirl it around the pan and tip off any excess butter – the pan only needs a light coating.
  7. When the pan is really hot, turn down the heat to medium and add about 3 tablespoons of batter to the pan, tip it around from side to side so that the base is evenly coated. It should only take ½ -1 minute to cook, you will notice little bubbles rising under the surface. Use a palette knife (or if you’re feeling brave, toss it!) to turn the pancake over to cook the other side, then slide on to a plate, cover with foil to keep warm whilst you cook the next pancake.

(The first pancake is often ‘a tester’, so that you can determine how much batter your pan needs, so don’t be surprised if it isn’t perfect).

Basic Pancakes (Gluten-Free)

100g gluten free plain flour (I use Doves)

A pinch of salt

2 large eggs

1½ teaspoons melted butter, plus extra for cooking the pancakes

240ml whole milk

60ml water

  1. Sieve the flour and salt into a large bowl (hold the sieve up high to give the flour an ‘airing’).
  2. Make a well in the middle of the flour and break the eggs into it and add the melted butter and about ¼ of the milk, whisk to combine to a thick mixture, incorporating all of the flour around the sides.
  3. Slowly whisk in the rest of the milk and the water, until the batter is smooth.
  4. Leave to sit for 20-30 minutes. Mix well again when you are ready to cook the pancakes.
  5. Melt about a teaspoon of butter in a small frying pan. Swirl it around the pan and tip off any excess butter – the pan only needs a light coating.
  6. When the pan is really hot, turn down the heat to medium and add about 3 tablespoons of batter to the pan, tip it around from side to side so that the base is evenly coated. It should only take ½ – 1 minute to cook. Use a palette knife (or if you’re feeling brave, toss it!) to turn the pancake over to cook the other side, then slide on to a plate, cover with foil to keep warm whilst you cook the next pancake.

*It is important to give the batter a good mix just before using for each pancake as the flour tends to settle at the bottom.

(The first pancake is often ‘a tester’, so that you can determine how much batter your pan needs, so don’t be surprised if it isn’t perfect)

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