Pancake Day is fast approaching. And it’s an occassion I take very seriously.
It’s the one day in the year where you can guiltlessly go back for seconds, thirds, fourths, sevenths…?
But if you want to deviate from the standard sugar and lemon filling this Pancake Day (March 4th, by the way!), why not venture into the realms of savoury pancakes. This way, having them as a meal on their own doesn’t feel quite so guilty!
Without further ado, I present to you Brie, Pesto and Sundried Tomato Pancakes.
Such a gorgeous mix of rich flavours; a delightful move away from standard sugared pancakes
For the pancakes (to serve 2) you’ll need:
1 free range egg
60g plain flour
175ml semi-skimmed milk
And for the filling:
Handful of Chicken Chunks (optional)
Jar of Sundried Tomatoes
Big ol’ Chunk of Brie
Tin of Black Olives
Jar of Pesto
Drizzle of Lemon juice
Sprinkle of Salt & Pepper
For the pesto dressing, use 3 tablespoons of pesto, mix with one teaspoon oil and a drizzle of lemon juice. Add a pinch of salt and pepper and mix thoroughly.
To make the pancakes:
Weigh out your flour into a mixing bowl, and form a well in the middle. Crack the egg into this well. Slowly add the milk, whisking using a wire whisk. Gradually draw in the flour, whisking all the time until you have a smooth batter.
Set pancake mix to one side.
In a frying pan, cook the chicken until browned. Pop to one side for later
Heat a little bit of oil in a pan and make sure the bottom’s evenly covered, you don’t want your pancake to stick!
Once the pan’s hot, pour in just enough batter to thinly coat the base of the pan, swirling it around to form an even, thin layer.
Cook on a low-medium heat. Once the pancake looks like the picture below on the bottom, turn it over (extra brownie points for flipping it in the air!)
Whilst the other side is cooking away, start adding your toppings
Spread the pesto dressing in a fine layer over the pancake, then just spread the other ingredients over one half of the pancake. Be as messy as you like, the beauty of pancakes is that everything’s hidden inside!
Add a little more pepper then close it up! It’s up to you how you fold it, I went for a quartered style, folding it in half and half again…
And Jake went for just folding in half
I personally preferred my way as adding more layers meant more of a mingling of flavours, but each to their own!
Jake and I discovered this combination when we stumbled upon a lovely little market at Tynemouth train station when we visited the seaside last October, at a gorgeous crêpe stand! Jake had one very similar to this, and I went for a brie and bacon one, which was equally as good (but I still stole half of his..)
Perhaps try substituting the chicken for bacon, might give you an even better recipe!
(And if you’re lucky enough to have some batter left, go ahead and make a lemon and sugar one, just for old times’ sake!)
Bon Apetit xx