Why not add a twist to your normal pancake repertoire, by making these scrumptious savoury pancakes? They’re made by simply adding flakes of Pollock and prawns to a creamy cheese and herb sauce that’s perfect for filling home-made pancakes.
Serves 4
Ingredients
- 400g smoked wild Alaska Pollock
Pancakes:
- 100g plain flour
- salt and freshly ground black pepper
- 1 medium egg
- 300ml milk
- Vegetable oil for cooking
Sauce:
- 300ml milk
- 40g butter
- 40g plain flour
- 100g mature Cheddar cheese, grated
- 75g cooked peeled prawns
- 1tbsp chopped fresh parsley, dill or chives
Method
- Put the smoked Pollock in a frying pan and cover with water. Heat and simmer for 5-6 minutes until the fish is cooked. The flesh should be opaque and should flake easily. Drain and cool, then flake into large chunks. Set aside.
- To make the pancakes, put the flour, a little seasoning and egg in a bowl. Gradually whisk in the milk to make a smooth batter.
- Heat a medium heavy-based frying pan and add a few drops of oil. Pour in a ladleful of the batter, swirl the pan to make a thin pancake and cook for 1-2 minutes, turning halfway through until golden and cooked. Transfer to a warmed plate and repeat to make a total of 8 pancakes.
- To make the sauce, put the milk, butter and flour in a pan. Heat, whisking constantly, until smooth and thickened. Add the cheese and stir to melt. Add the Pollock, prawns, seasoning to taste and most of the herbs. Heat gently then use to fill the pancakes. Sprinkle with the remaining herbs to serve.
Get Ahead!
The pancakes can be made ahead and placed in a large greased baking dish. Cover with foil and chill. Reheat in the oven at 180°C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT) for about 10 minutes.
