Test your pancake flipping skills with this Savoury Pancake Recipe
It’s Shrove Tuesday next week, and whilst many of us may be used to enjoying sweet pancakes for dessert, why not mix it up a little this year and have a savoury pancake (or two!) for your main meal?
The team at WineWeaver have been testing out our skills in the kitchen and have put together a Cheese Savoury Pancake Recipe topped with Parma Ham and sundried tomatoes.
For the Pancake Batter: (2 pers)
- 4 tbsp. Plain Flour
- 1 large egg
- Salt (Pinch)
- oil or butter for frying
Break the egg into a jug or bowl and beat. Continue to beat, whilst gradually sifting in the flour and salt. Add a couple of glugs of milk to the mixture and beat until the consistency is roughly the thickness of double cream. Note, if you add in too much milk, simple add a little more flour to thicken the mixture up again. Once done, place to one side.
For the Cheese Sauce:
- 50g butter
- 3 tbsps plain flour
- Grated Cheddar Cheese (handful)
- 2 tsp Wholegrain Mustard
- Black Pepper
For the cheese sauce, melt the butter in a pan over a medium heat. Add to this a couple of glugs of milk and the mustard. Sift in the flour and whisk with a fork so the mixture is smooth. Turn up the heat a little to bring the mixture to the boil and add in the grated cheese and a little black pepper to taste. Stir well. Once the cheese has melted into the mixture, bring down the heat to the lowest setting, just to keep the sauce warm. The sauce will continue to thicken as the liquid reduces, so if at any point you feel the sauce has got a little too thick, then just mix in another splash of milk.
For the Toppings:
- Sundried tomatoes
- Mushrooms (2-3, thinly sliced)
- Baby Spinach (handful)
- Parma ham
- Additional grated cheese.
With the batter and cheese sauce fully prepared, all that’s left is to make the pancakes!
In a pancake pan or frying pan, place a little oil or butter on a medium heat and spread out to ensure the whole of the pan’s surface is covered.
Place some sliced mushrooms and spinach around the pan, to soften (approx 30-60 seconds).
Ladle some of the pancake batter over the veg and tilt the pan to ensure the whole of the base is covered.
The edges of the batter will start to turn golden and lift once the underneath of the pancake is cooked (approx 60-90seconds), at which point you can either be daring and flip the pancake over, or turn it over with a spatula.
Now for the best bit: Add to the surface of the pancake, some parma ham, sun dried tomatoes and drizzle over some of the cheese sauce. Top this with a little grated cheese.
By the time you have placed the toppings upon the pancake, the underneath will have cooked and the pancake will be ready to fold in half using a spatula.
Once folded in half, press lightly down on the top surface of the pancake to ensure the filling is warmed through for approx 30-60 seconds.
Once ready, slide out of the pan and onto a warmed plate. Repeat, the process for the other pancake.
To serve: These savoury pancakes, can be quite filling, so you may like to serve on their own or with a side salad.
Alternative Pancake Filling: Savoury Cheese Pancake with Red Onion Chutney
An alternative filling that brings both a sweet and savoury note to these cheesy pancakes is to replace the sundried tomatoes with a couple of dollops of red onion chutney. Yum!
Now, which wines to pair with these cheese pancake?
Suggested Wine Pairings for Savoury Cheese Pancakes:
To help cut through the texture of these cheesy pancakes, our Master Sommelier, Christopher Delalonde would suggest the following:
For a white wine pairing, a Domain Seresin, Marlborough Sauvignon Blanc 2011 from New Zealand. Crisp and acidic it will help to cleanse the palate.
For a red wine pairing, a Morgon Corcelette, Daniel Bouland 2010, Beaujolais from France providing a red, crisp and juicy expression that adds a layer of fruit to the pancake flavours, plus the acidic structure in the wine will also help to keep the palate clean from the richness of the cheese.
Happy Pancake Day!
The WineWeaver Team