This pancake recipe is a cosy and comforting family dish for any time of the year and it also makes a perfect wholesome savoury option for pancake day if you want an alternative pancake dish.

This recipe is a great way to use up left-over cooked chicken as well as excess pancake batter! A little drizzle of soya sauce on the top when serving might sound like a surprising twist but it works so well.

I generally suggest using spelt flour instead of wheat because it is more nutritious and I think it has better flavour, but you can use either.

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Chicken, Sweetcorn & Mushroom Pancakes

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Prep Time 40

Cook Time 25

Total Time 1 5

Course Lunch Boxes & Picnics, Main Courses

Servings people

Suitable for Special Diet (or adaptable) Dairy-free, Gluten-free, Nut-free

Ingredients

Pancakes

125 g Spelt Flour
2 Eggs
250 ml Milk (of choice)
2 tsp Olive Oil (use light olive oil)

Filling

150 g Mushrooms (roughly chopped)
2 tbsp Olive Oil
50 g Butter
500 ml Milk (of choice)
50 g Spelt Flour
150 g Chicken (cooked)
150 g Sweetcorn (frozen or tinned)
Salt and Pepper (to taste)

Topping

75 g Cheddar Cheese
1 tbsp Soya Sauce (to serve, optional)

Instructions

Start by making the pancake batter. In a mixing bowl, whisk together the spelt flour, eggs and milk to create a smooth batter. Set aside to rest whilst making the filling.
Pre-heat the oven to 180°C fan.
Next make the filling. In a saucepan, heat the butter and the olive oil until foaming. Add the chopped mushrooms and sauté until cooked. Add the spelt flour to the mushrooms and cook for a few minutes, stirring all the time. Gradually add the milk, stirring to create a sauce. Finally add the cooked chicken and sweetcorn, and season to taste.
Now make the pancakes. Heat a little oil in a large non-stick frying pan or crepe pan. Pour in enough batter to coat the base of the pan, and swirl around quickly. Cook for a minute or two until it is slightly browned on the bottom, then flip and cook the other side. Stack the cooked pancakes onto a plate to cool. Don’t worry if one or two pancakes don’t work – you just need one per person (there is a little spare batter in the recipe).
When the pancakes are all cooked begin assembly. Have a baking dish at the ready. Fill the centre of each pancake with a generous amount of the chicken, sweetcorn and mushroom filling. Carefully fold the edges of the pancake around the filling to create an oblong-shaped parcel. Aim for the longest side of the parcel to be a similar size to the shortest side of your baking dish. Place the filled pancake into the baking dish and repeat so they sit nicely in a row. When the baking dish is filled, sprinkle the pancakes with the grated cheese.
Place into the pre-heated oven for 20-25 minutes until golden, bubbling and hot all the way through. Serve the pancakes with lots of green vegetables (these pancakes pair well with broccoli), and a drizzle of soya sauce if you like.

Notes

You can use smoked haddock or butter beans instead of chicken if you are meat free, or ham/bacon lardons if you don’t have enough chicken.
Gluten-free: use a good quality wholegrain gluten-free flour blend. Switch to Tamari soya sauce.
Dairy-free: use a plant-based milk such as oat and a dairy-free spread. Use a plant-based cheddar cheese and dairy-free spread.

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