This is a fabulous savoury pancake recipe that can be enjoyed almost anytime, too good for Shrove Tuesday alone.
Ingredients
- Filling for Pancakes
- 1 tbsp any oil
- 1/2 small onion
- 1 clove garlic, crushed
- 150g minced beef (20% fat)
- 2 tbsp flour
- 200mls water, roughly
- 2 Oxo cubes, crumbled
- salt and freshly milled black pepper
- dash Worcester sauce
- Pancakes
- 100g plain flour
- pinch of salt
- 2 medium eggs
- 200mls milk, approx
- 25g salted butter, melted
- oil
- 4 tbsp plain flour
- 2 eggs, beaten
- 200g dried breadcrumbs, roughly
- 1 tsp turmeric
- 2 tsp sweet paprika
- 50g unsalted butter
- 4 tbsp any oil
Method
- Heat the oil in a small saucepan, then add the onions, garlic and mince, and cook for 5 minutes.
- Add the flour and mix really well.
- Add the water and cubes and bring to the boil, stirring well.
- Simmer and add salt, pepper and Worcester sauce for 10 minutes.
- The mix will thicken and may catch slightly so stir occasionally.
- Whilst the mince is simmering, make the pancakes.
- Place the flour into a bowl and add the flour, salt and half the milk.
- Whisk well, and then add the rest milk until you have a thickish batter, similar to double cream consistency. Whisk in the melted butter.
- Heat 2 tbsp. of oil into a non-stick medium sized frying pan.
- Spoon enough batter into a hot frying pan to cover the bottom, cook over a high heat until nicely browned, flip over and brown on the other side. Lift out and cool on greaseproof paper. Repeat until you have 4 good-sized pancakes.
- Place on a plate and cover with plastic film.
- Once the meat is cooked and nice and thick, cool or chill until really firm (this makes it easier to fill and seal the pancakes)
- Lay each pancake on a chopping board, and brush the outer edge with beaten egg.
- Spoon on one half the chilled mince mix.
- Fold the pancake over and seal well.
- Mix the turmeric with the paprika and add to the breadcrumbs
- Next carefully dust with flour and place straight into the beaten egg and finally the breadcrumbs, patting down well and making sure they are well sealed.
- Heat the oil and butter ‘til foaming.
- Add the pancakes and cook until crispy on one side, 4-5 minutes over a high heat.
- Flip over and continue to cook for a further 4 minutes until well coloured and crisp.
- Drain well on kitchen towel and leave for a couple of minutes to cool slightly.
- Serve.