Filled savoury pancakes, club sandwich-style – easy, delicious and a sure-fire hit with the whole family.
I love savoury pancakes. They are endlessly versatile: you can fill them and eat them as they are, or bake them in the oven with meat, vegetables and cheese until golden and bubbling.
This version is a real favourite – savoury pancakes with chicken and bacon, and a creamy curry dressing.
Which vegetables you put in is entirely up to you – use whatever the vegetable drawer has to offer.
I like to use crisp lettuce, sweetheart cabbage, cucumber, tomato, avocado, onion, spring onions, peppers and the like.
Filled savoury pancakes are a very good way to clear out the fridge a little – whether you have leftover meat, the remains of a spiced rice dish or a mix of vegetables.
Savoury pancakes with chicken
It’s all about using up leftovers – so if you have some left over from a whole cooked chicken, it’s well worth using in your pancakes.
Alternatively, cook a couple of large chicken breasts and then cut them into strips. Season them simply with salt and pepper – or however you prefer.
There is no right or wrong here.
Savoury pancakes with chicken, bacon and curry dressing
Ingredients
Savoury pancakes (makes 15-18)
- 500 ml milk
- 5 eggs
- 75 ml beer
- 200 g plain flour
- 1/2 tsp salt
Filling
- 1 portion curry dressing – get the recipe here
- Cooked chicken
- Crispy bacon – click here for the oven method
- Crisp lettuce and/or sweetheart cabbage
- Cucumber
- Other vegetables, optional
Method
Savoury pancakes
- Put all the ingredients in a bowl and whisk with a hand mixer until the batter is free of lumps.
- Chill the batter for at least 30 minutes.Give it a light whisk when you are ready to make the pancakes – just with a balloon whisk.
- Cook the pancakes over a medium heat in a frying pan with a little melted butter or cooking spray, until golden on both sides.Set them aside, covering them with foil if you like, so they keep their heat.
- This batch will give you more pancakes than you need – save them for packed lunches, or freeze them. That way you always have the makings of a quick dinner.
Savoury pancakes with chicken, bacon and curry dressing
- Cook the chicken with your preferred seasoning and cut it into strips. Leftovers from a whole roast chicken work very well here too.
- Fry the bacon until crisp – in a frying pan, in the oven or in an air fryer.
- Fill the pancakes with chicken, bacon and curry dressing, plus your choice of fresh vegetables.
Nutrition
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