Savoury Chicken and Ham Pancakes

Pre-heat oven to: 180°C/350°F/Gas 4
Time in oven: 30 minutes
Serves: 4-6


Pancakes, makes 8:
4 oz/110g plain flour
pinch of salt
2 eggs
9 fl oz/250ml milk
2 fl oz/50ml water

2 oz/50g plain flour
1½ oz/40g butter
1 pt/600ml chicken stock

1 thin slice gammon per pancake
left-over cooked chicken or turkey
2-3 oz/50-75g grated cheese
1 tsp herbs, or left-over sage and onion stuffing
salt and pepper
1 tblsp chopped chives or spring onions


1. Sieve flour into mixing bowl, make a well in centre and add eggs, milk and water.
2. Mix to a smooth paste with a wooden spoon or small whisk. Leave for 30 minutes.
3. Spray oil on a non-stick frying pan, heat pan to very hot and turn to medium heat.
4. Pour 2 tblsp batter into pan and tip to allow mixture to coat pan. Cook for 30 seconds.
5. Free edges with palette knife then toss or turn pancake to cook other side.
6. Slide pancake on to warm plate, over pan of hot water, cover with lid and repeat.

1. Melt butter in small pan over low heat, add flour, stirring well, cook for 1 minute.
2. Take pan off heat and gradually add stock, stirring continuously.
3. Return to the heat, stir until sauce thickens, simmer for 5 minutes and season.

Assembling Pancakes
1. Place slice of gammon and some chicken or turkey on one half of pancake.
2. Add sprinkling of cheese, mixed herbs or stuffing.
3. Fold other half of pancake over the top.
4. Repeat with other pancakes, placing them in oven-proof dish.
5. Pour over freshly prepared sauce, sprinkle with cheese and bake in oven.
6. Remove from oven and sprinkle with finely chopped chives or spring onions.
7. Serve with rice mixed with peas and corn and a green side salad with cherry tomatoes and a French dressing.

Tim Morgan, Bon Accord, Aberdeen