This is a fabulous savoury pancake recipe that can be enjoyed almost anytime, too good for Shrove Tuesday alone.
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
100g plain flour
pinch of salt
2 medium eggs
200mls milk, approx
25g salted butter, melted
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
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.