Back in the day, I mean way back, I was a kid. Yes I was 12. And so it was at that ripe young age that I created my first proper culinary creation. Cheese ‘n’ Chicken Pancakes. I don’t remember the details but I do remember Ma in the background, making sure I didn’t ruin her pots and pans.
Since that time (bless my young self, with the long hair and the NHS glasses) I have recreated this succulent wonder many times. Its one of those foods that takes me back to the good old days.
So next year, when its time to use up the contents of your larder/fridge in anticipation of the religious fast, you might want to consider this recipe, so long as you have:
- Corn-fed organic chicken breasts
- Red and green peppers
- Various condiments (worcestershire sauce is the main one)
- Cheese Sauce (a roux with stringy cheese like Gruyère)
- Pancake mix (flour, eggs and milk)
First you create your filling; fry up the chicken, onion, peppers:
Veggie on the left, meat-eater on the right
Then produce the thickest, cheesiest, cheese sauce you can:
Now combine some of this sauce with the filling and set aside. Now the ‘fun’ bit. Make your pancakes. I use a big heavy skillet which (thankfully) removes the need to ‘flip’. Create a pancake and then put some filling down the middle:
Roll it up and put in a dish:
Once the dish is full pour some more sauce over the top and then sprinkle with more cheese.
Bake that sucker up and serve. It doesn’t need any fancy ‘leaves’ or ‘tomatoes’ – just get it down. Who knows when you’ll eat next?
All this looks like a nice, orderly, calm cooking session. However in reality you need to multi-task (ie you need to do everything at the same time: wine helps):