These Chicken & Pancetta Savoury Pancakes are filled with a creamy delicious filling, topped with melted parmesan cheese and served with a fresh green side salad. Instead of using fresh chicken, you could also use leftover chicken from your Sunday roast!

Ingredients (Serves 2)

For the Pancakes:
  • 100g plain white flour
  • 300ml milk
  • 2 eggs
  • Pinch of salt
  • Knob of butter
For the Chicken & Pancetta Savoury Pancake Filling:
  • 1 tbsp olive oil
  • 2 chicken breasts, diced into small chunks
  • 100g pancetta, diced
  • 1 small onion, finely chopped
  • 1 close garlic, crushed
  • Good handful of fresh tarragon & thyme
  • 200ml double cream
  • Generous handful of grated parmesan cheese

Method

  1. Whisk together the pancake ingredients in a bowl and set aside, leaving for 30 minutes if you’ve got the time (the batter mix is enough for 4 pancakes for dinner (2 per person), a handful of inevitable pancake disasters and a couple for pudding ones too!)
  2. Preheat oven to 180 degrees C (Fan oven 150 degrees C, Gas Mark 5).
  3. Heat a large frying pan on the hob, pop a knob of butter in the pan and then cook the pancakes (remembering to flip them!). Set aside whilst you make the filling.
  4. In another pan, heat the olive oil on a medium heat. Pop in the chicken and cook for 3-4 minutes until browned all over.
  5. Add the pancetta and onion, then cook for a further 3-4 minutes.
  6. Throw in the crushed garlic and herbs, then cook for a further 1-2 minutes.
  7. Pour in the double cream and turn up the heat to reduce the cream – this shouldn’t take too long.
  8. Take the pan off the hob and divide the mixture between the 4 pancakes, then roll the pancakes around the filling.
  9. Lay the 4 pancakes in an ovenproof dish, cover in any of the remaining sauce, sprinkle over the parmesan and cook in the oven for 15 minutes.
  10. Serve 2 pancakes per person with a green salad. Winner, winner, chicken dinner!

 

Lisa live in Dorking and considers it really important to support the local retailers. “I was chuffed when the butchers opened. I was a bit of a reluctant cook but these boys have really inspired me, now I’m planning recipes & messing up the kitchen all the time. They’re so enthusiastic about new dinners & cuts of meat to try, it’s infectious. Who would buy tasteless meat from a supermarket when this gem is in the heart of our high street? Thanks guys, you’re ‘flipping’ ace.”

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