Puddings & Desserts
Chicken & Poultry
OK, so I may be getting a bit obsessed with pancakes now… but I couldn’t resist posting one last recipe as it is (finally) Shrove Tuesday today.
Years ago, I was a demonstrator for The Pampered Chef, an American company that sold really good quality cooking accessories, and this filling was a recipe I used to demonstrate various pieces of their equipment to potential customers. Everyone always loved it and although it wasn’t used in pancakes then, I’ve since found that it makes a brilliant filling for them. Sadly Pampered Chef doesn’t exist in the UK anymore (though you can still sometimes find their stuff on eBay) but I still use their big glass jug to make pancake batter (and for a million other things too).
I’ve used quick-cook turkey steaks here, which most supermarkets sell (thank you, Elliott, for introducing me to these!), but leftover cooked chicken would work just as well too. And I’ve used gram flour as well as plain flour for the pancakes because I like the nutty taste and the rich colour it gives, but you can use all plain flour if you prefer. These would make a lovely supper at any time of year, not just on Pancake Day - serve them with a crisp salad.
First make the pancakes: put the flours in a jug and make a well in the centre, add the egg, milk and water and then whisk together. Heat a frying pan until very hot, brush with a little olive oil and swirl in enough batter to thinly cover the base. Cook for 2 minutes then flip over with a spatula and cook for a minute on the other side. Keep warm while you make three more, layering them up with greaseproof paper between them as you go.
Next, stir-fry the turkey pieces until golden and cooked through. Mix them with the mayo, mustard, cranberries, walnuts, 75g of the cheese and the parsley. Use to fill the pancakes and place them in a shallow, ovenproof dish. Sprinkle with the rest of the cheese and grill for 5 minutes until golden. Sprinkle with parsley to serve.