Chicken pancakes recipe

A delicious, creamy chicken pancake filling - perfect for Shrove Tuesday.

The sauce in this chicken pancakes recipe is so creamy, it makes the perfect accompaniment for thin crêpes. In fact, it's one of our best savoury options. You can buy shop-bought pancakes, or easy-to-use batter mix. However, for best results, freshly made ones are always brilliant, so we'd recommend our classic pancake recipe. The sauce only takes 20 minutes to cook, making this a great lunch or light dinner option. It's also an ingenious way to use up a little leftover chicken - you don't need very much at all. Add some fresh herbs at the end if you have them - chopped chives, parsley or thyme leaves.

Ingredients

• 1 leek
• 300ml milk
• 25g butter
• 3 tbsp plain flour
• 2 tsp wholegrain mustard
• 225g cooked chicken
• 4-5 warm pancakes

Method

1. Sauté 1 leek in a little oil for 2 mins, cover and cook for a further 3-4 mins or until tender. Transfer to a plate.
2. Add 300ml milk, 25g butter and 3 tbsp plain flour to the pan, bring to the boil, whisking all the time until a smooth sauce forms. Simmer for 1 min.
3. Remove from the heat and stir in 2 tsp wholegrain mustard, the leek and 225g cooked chicken cut into bite sized pieces.
4. Season to taste and gently warm through until the chicken is hot. Divide the mixture between 4-5 warm pancakes. Serve with salad.

Top tips for making chicken pancakes with leeks

This recipe is so handy because it can almost entirely be made ahead of time. You can make up the sauce a day or two in advance and keep it in a sealed container to warm through before it's needed. Make you pancakes fresh, or serve with ready made ones to be super-speedy.

Add a little extra kick to this pancake by adding some cooked bacon into your pancake filling.

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