Savoury Pancake Recipes Anybody Please!!

Pink.

My favourites are spinach and ricotta and leftover chicken padded out with veg in a creamy white sauce.

This thread has more ideas that may help:

Savoury Pancake Recipes Anybody Please!!

I'll add your thread to that one later to keep the suggestions together.

Pink

lostinrates

I love savoury pancakes, they are one of my alltime comfort foods. Last week instead of spinach i used watercress and it was delcious. After stuffing mine with spinach-or watercress- and ricotta i roll them and puit htem in the oven with a hommade simple tomato sauce, which i leave chunky, with carrots, celery and onion. The carrots are just tender, an make nice texture. Sometimes i top with some grated cheese or sprinkle with parmesan on serving. Yum yum yum.

kittendothroar

I am weird in that I don't like pancakes on their own but love the baked ones! I normally follow basic recipe from goodtoknow site but make more sauce up. Not sure can post link here (correct me if I am wrong please!) but this is my tuna olive and vegetable ones http://anneskitchen1.blogspot.com/2011/08/finally-batter-success-tuna-olive-and.html

Teg-Rem

thankyou so much for all of your replies there is certainly a lot of food for thought there and ideas to keep me going for a while pancake day or not. think though that I will go with the canelloni type of wrap thing for Tuesday, I had been thinking along those lines but was wondering if it was do-able and it obviously is. I am not a great wizz in the kithcen i'm afraid.

kittycat204

i'm going to do a version of these, without the prawns, smoked haddock instead of trout, since that's what's in the freezer. I've done pancakes with spinach in the batter before and they make a really nice change and are a lovely green colour. nice contrast against the fish and white sauce.

Spinach pancakes with smoked trout and prawns

Ingredients
Serves: 4
100 g (3½ oz) young spinach
125 g (4½ oz) plain flour
450 ml (15 fl oz) semi-skimmed milk
1 egg
generous pinch of grated nutmeg
about 1 tbsp sunflower oil
salt and pepper
Fish filling:
30 g (1 oz) butter
125 g (4½ oz) mushrooms, sliced
300 g (10½ oz) frozen peas
50 g (1¾ oz) plain flour
600 ml (1 pint) semi-skimmed milk
150 g (5½ oz) peeled cooked prawns
125 g (4½ oz) smoked trout fillet, flaked
100 g (3½ oz) mature Cheddar cheese, grated
generous pinch of grated nutmeg

Preparation method
Prep: 15 mins | Cook: 30 mins
1. Wash the spinach and place in a saucepan, then cover and cook for about 2 minutes or until wilted – the water on the leaves is enough moisture. Drain well, pressing out excess water.
2. Place the spinach in a food processor and add the flour, milk, egg and nutmeg. Season, then process to a smooth batter. (If you don't have a food processor, see ‘Some more ideas’ footnote.)
3. Heat 1 tbsp oil in a 20 cm (8 in) non-stick frying pan, then pour out excess oil into a small bowl. Add enough batter to the pan to coat the bottom in a thin layer, tilting and swirling the hot pan as you do so. Cook for about 1 minute or until the pancake has set and is beginning to bubble, and the underside is lightly browned. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side.
4. Turn the pancake out onto a plate. Use the remaining batter to make 7 more pancakes, oiling the pan after every 2 pancakes, if necessary. Stack up the cooked pancakes on the plate as they are made, interleaving them with greaseproof paper. When all 8 pancakes are made, cover them with foil and keep them hot over a saucepan of hot water.
5. For the filling, melt the butter in a saucepan and add the mushrooms. Cook gently for 3 minutes, stirring. Add the peas and cook for 1 minute.
6. Whisk the flour into the milk until smooth, then pour this into the mushroom mixture. Bring to the boil, stirring, and simmer for 3 minutes. Stir in the prawns, trout, half of the cheese, the nutmeg and seasoning to taste.
7. Preheat the grill. Divide the filling among the pancakes, roll them up and place in a flameproof dish. Sprinkle the remaining cheese over and grill until golden. Serve immediately.