home>Recipes>Black Bomber chicken and spinach pancakes
Black Bomber chicken and spinach pancakes
Golden pancakes, a creamy, cheesy filling and a golden Black Bomber topping – this recipe’s a real crowd-pleaser. Freshly made pancakes are packed with shredded chicken, smoky pancetta, mushrooms and baby spinach, all enveloped in a rich, indulgen...
Golden pancakes, a creamy, cheesy filling and a golden Black Bomber topping – this recipe’s a real crowd-pleaser. Freshly made pancakes are packed with shredded chicken, smoky pancetta, mushrooms and baby spinach, all enveloped in a rich, indulgent sauce. They’re just as good as a Pancake Day treat as they are for a weeknight dinner any time of the year.
Make the pancake batter
Sift the plain flour with a pinch of salt into a large bowl.
Add the beaten egg and whisk in the milk gradually until the batter is smooth and has the consistency of pouring cream.
Let it rest for at least 20 mins.
Cook the pancakes
Heat a 24cm crepe pan or a smaller heavy-based frying pan over medium heat. Once hot, brush the pan with a little olive oil.
Pour a small ladleful of batter into the pan, tilting to spread it thinly and evenly. Cook for 1-2 mins until the underside is golden.
Flip the pancake and cook for another minute, until golden. Slide it onto a plate and repeat the process, oiling the pan between each pancake.
Set the cooked pancakes aside.
Prepare the filling
Preheat the oven to 200C (fan 180C/gas 6).
Heat 1 tbsp olive oil in a deep frying pan. Add the chopped onion and pancetta or streaky bacon and cook for 3-4 mins until golden.
Add the sliced mushrooms, increase the heat, and fry for 3-4 mins.
Add the chopped garlic and cook for another minute.
Stir in the shredded chicken, chicken stock and crème fraîche. Bring to a boil, then simmer for 5 mins until the mixture thickens slightly. Add cornflour, if required, to thicken to your desired consistency.
Stir in the baby spinach and allow it to wilt for about 30 secs.
Remove from the heat and stir in 150g of the grated Black Bomber Cheddar until it melts into the mixture.
Assemble the pancakes
Lay out the cooked pancakes flat and spoon the cheesy filling mixture onto the centre of each one.
Roll up the pancakes and place them in an ovenproof dish.
Sprinkle the remaining 50g grated Black Bomber over the top of the pancakes.
Bake and serve
Bake the pancakes in the preheated oven for 15-20 mins until golden and the cheese is melted and bubbling.
Make the pancake batter
Sift the plain flour with a pinch of salt into a large bowl.
Add the beaten egg and whisk in the milk gradually until the batter is smooth and has the consistency of pouring cream.
Let it rest for at least 20 mins.
Cook the pancakes
Heat a 24cm crepe pan or a smaller heavy-based frying pan over medium heat. Once hot, brush the pan with a little olive oil.
Pour a small ladleful of batter into the pan, tilting to spread it thinly and evenly. Cook for 1-2 mins until the underside is golden.
Flip the pancake and cook for another minute, until golden. Slide it onto a plate and repeat the process, oiling the pan between each pancake.
Set the cooked pancakes aside.
Prepare the filling
Preheat the oven to 200C (fan 180C/gas 6).
Heat 1 tbsp olive oil in a deep frying pan. Add the chopped onion and pancetta or streaky bacon and cook for 3-4 mins until golden.
Add the sliced mushrooms, increase the heat, and fry for 3-4 mins.
Add the chopped garlic and cook for another minute.
Stir in the shredded chicken, chicken stock and crème fraîche. Bring to a boil, then simmer for 5 mins until the mixture thickens slightly. Add cornflour, if required, to thicken to your desired consistency.
Stir in the baby spinach and allow it to wilt for about 30 secs.
Remove from the heat and stir in 5.3 oz of the grated Black Bomber Cheddar until it melts into the mixture.
Assemble the pancakes
Lay out the cooked pancakes flat and spoon the cheesy filling mixture onto the centre of each one.
Roll up the pancakes and place them in an ovenproof dish.
Sprinkle the remaining 1.7 oz grated Black Bomber over the top of the pancakes.
Bake and serve
Bake the pancakes in the preheated oven for 15-20 mins until golden and the cheese is melted and bubbling.
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