Savoury Chicken Pancake Recipe

Savoury pancakes are a great and quick way to taste our amazing organic chicken. Whether it's pancake day or just a midweek supper here's our take on a kitchen classic...

Serves 4

Ingredients:

• 1 large knob of butter
• 250g chopped chestnut or button mushrooms
• 1 garlic clove (crushed)
• 2 tbsp flour
• 250ml milk
• 2 tsp dijon mustard
• 2 tbsp mushroom ketchup or ketjap manis
• 2 Springfield Organic Chicken Breasts
• Chopped Parsley

Method:

• Step 1

  Melt the butter in a pan, add the mushrooms and cook until softened, about 8 mins. Add the garlic and cook for 1 min more, then stir in the flour, milk, mustard and ketchup. Stir for a few mins until you have a thick sauce, then season well.

  
  

• Step 2

  Shred the chicken and add to the sauce along with the parsley. Top four warm pancakes with the sauce.

  For the pancakes:

  Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. This should be similar in consistency to single cream.

  Cook the pancakes individually and set aside.