Savoury British Family Pancakes

Once again pancake day has rolled around and with no lemons in sight this year (yes I am feeling somewhat deprived) I have had to go slightly European to get pancakes on the menu.

So here is my all British pancake day recipe for a filling dinner for 2.

Chicken, Mushroom and Tarragon Savory Pancakes


Chedder Cheese

For the filling;

  • 2 free range chicken breasts
  • a handful of sliced chestnut mushrooms
  • a leek, washed and sliced
  • rapeseed oil

For the sauce;

  • plain flour
  • butter
  • milk
  • dried tarragon
  • mustard
  • salt

For the pancakes;

  • Plain flour
  • milk
  • 2 eggs
  • salt

Preheat the oven to 200 degrees.

Start by making the pancake batter. Weigh the eggs (shell on). I know this sounds daft but as all eggs are different sizes it will keep your batter in the correct proportions. Crack eggs into a bowl and weigh the same amount of milk, add this to the bowl and then add the same weight of flour. Whisk this together and add a splash more milk for a slightly thinner batter as well as a good pinch of salt. Set this aside.

Put rapeseed oil in a frying pan and add the mushrooms, leeks and chicken and fry until chicken is cooked. Set aside to cool slightly.

Make a bechamel  sauce by melting a good size knob of butter in a saucepan, adding the dried tarragon, salt and a tablespoon of flour. Cook the flour for a minute or two and then add approx. 500ml of milk and allow to thicken slowly stirring constantly. Once thickened to a pouring consistency add a generous teaspoon of mustard.

Heat a small amount of rapeseed oil in a non stick pan and make the pancakes by adding one ladle at a time of the batter, swirling it around the base of the frying pan and then flipping over in the normal pancake fashion!

Place a spoonful of the filling into each pancake, roll the filling up in the pancake and place in an ovenproof dish. Repeat until the dish is full, you run out of filling or you run out of pancakes. Cover with the sauce and grate some delicious British cheese on top.

Bake in the oven for about 25 minutes or until the cheese is bubbling and browned (we couldn’t wait for this step as we were hungry and it was getting late but it is well worth the wait).


Enjoy 😀


– Emily


Leave a Reply

Visit Us On TwitterVisit Us On FacebookVisit Us On PinterestVisit Us On YoutubeVisit Us On LinkedinCheck Our Feed