Crispy pancakes with creamy chicken and bacon

Crispy pancakes with creamy chicken & bacon

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 40 mins Cook: 50 mins plus cooling

Easy

Serves 4

A grown-up homage to a schooldays favourite, these upgraded crispy pancakes are filled with creamy chicken, bacon and chestnut mushrooms

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal577
  • fat23g
  • saturates7g
  • carbs49g
  • sugars9g
  • fibre4g
  • protein42g
  • salt2.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the filling

    • 2 tbsp olive or rapeseed oil
      Bowl of olives

      Olive

      ol-liv

      Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

    • 2 chicken breasts
    • 200g pack smoked bacon lardons
    • 1 onion, chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 200g chestnut mushrooms, finely chopped
    • 3 tbsp flour
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 400ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • handful parsley, chopped
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    For the pancakes

    • 100g plain flour
    • 2 large eggs, plus one beaten, for brushing
    • 150ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 50g breadcrumbs
    • salad or baked beans, to serve (optional)

    Method

    1. Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins each side until golden brown and cooked through, then transfer to a plate. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken.

    2. If the pan looks dry, add the remaining oil, then the onion. Cook for 5 mins until softened and translucent, then stir in the mushrooms and some seasoning. Cook for 5-10 mins until the mushrooms are soft and most of the liquid in the pan has cooked. Stir in the flour, mixing it into the mushrooms to make a chunky paste, then pour in the milk, a little at a time, whisking continuously until you have a smooth sauce. Bubble for 2-3 mins until thick. Chop the chicken into small chunks and add back to the pan along with the lardons and any juices from the plate. Check the seasoning, stir in the parsley, then leave to cool and chill until you’re ready to fill the pancakes.

    3. To make the pancakes, tip the flour into a large bowl and season with 1/2 tsp salt. Make a well in the centre and crack in the 2 eggs. Pour in the milk, then use a large whisk to combine the eggs and milk, working the flour into the liquid until you have a smooth, thin batter. Heat a large frying pan or crêpe pan with a drizzle of oil.

    4. When the pan is hot, pour in just under a ladleful of the batter and quickly swirl the pan to spread it across the surface, filling any gaps with an extra drizzle of batter. When the underside of the pancake is golden, flip and cook for 30 secs more. Transfer to a plate and make three more pancakes in the same way, then cool until you’re ready to assemble. If you want to make the pancakes a day ahead, once cool stack on a plate, separated with sheets of baking parchment, then wrap the plate in cling film. Chill for up to 2 days.

    5. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Take one pancake and brush a circle of beaten egg around the edge. Pile a quarter of the chicken mixture into the centre of the pancake (the sauce should have thickened while chilling), then fold the pancake over and press the edges together to make a pasty shape. Transfer to a baking tray and continue assembling the remaining pancakes. Brush the top of each one with more egg and scatter over the breadcrumbs, then bake for 20-25 mins, swapping the trays halfway through. Leave to cool for 5 mins before serving with salad or baked beans, if you like.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    somo84
    2nd Apr, 2016
    1.3
    Pretty average, not worth the hassle of making. The baked beans certainly didn't add anything to the dish either. Definitely needs cheese either as the sauce or in breadcrumb topping.
    libbyr
    10th Feb, 2016
    5.05
    Loved these! Pencilled it in for pancake day when I got the mag in Jan (I'm cool like that). They're quite complicated but worth it as such a lovely throwback to the good old 90s. Guests loved them and they went really crispy and looked brill. Added cheese and wine, because that's what I tend to do. Also made a veg version, replacing meat with loads of cheese - that also went down a storm. Roll on pancake day '17.
    Enesargy
    9th Feb, 2016
    These were delicious and looked fabulous. Kids loved them. Easy to make
    lisa_marie_mohr
    4th Feb, 2016
    3.8
    Simple but tasty weeknight dinner recipe but then I liked the original findus version as a child! I omitted the mushrooms as they are'nt liked in our household, added small amount of cheese to the sauce and was still tasty. Served with baked beans and a bit of chopped parsley over the top.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.