I love pancakes because they’re versatile, quick and easy to make and cost mere pennies. It’s Shrove Tuesday on the 13th of February this year, so we’ve grabbed a couple of ingredients and created some. This year we will be having pancakes as our main meal, using shredded chicken, taken from last week’s roast.
Creamy Chicken and Leek Pancakes
Yield Serves 2-3
Easy pancakes with creamy chicken and leeks.
Make 6 pancakes by using the easy peasy pancake mix. Put to one side.
To make the filling:
3 baby leeks, shredded
2 tbsp plain flour
2 tsp wholegrain mustard
200g cooked and shredded chicken
Heat a frying pan over a low heat. Add a little sunflower oil.
Add the leeks, and cook for 5 minutes until lovely and soft. Pop into a bowl and put to one side.
In the same frying pan, add the milk and the butter and gently heat until the butter has melted. Slowly add the flour a little at a time whisking all the time. Once this has formed a smooth sauce, bring to the boil, then simmer for 1 minute. Meanwhile, pop your pancakes in the microwave for 30 seconds to heat up (if they're not still warm).
Take off the heat and stir in the chicken, leek and mustard. Season with salt and pepper, then divide between the pancakes.
This was actually really cheap for us. We used 200g of the roast chicken we had on Friday, and the baby leeks were fresh from the garden. The rest of the ingredients we already had so in the grand scheme of things these didn’t cost us much at all. If you purchased all the ingredients from Tesco, the servings work out for 3 people, 72p per portion of 2 filled pancakes and 2 people, £1.08 per portion of 3 filled pancakes.