savoury pancakes?

Question

i want to make a savoury pancake but i am not sure what ingrediants would go best together, i fancy doing chicken and mushroom maybe, with some kind of sauce on top any sugestions?

Answer 1

Savoury Pancake
for the pancake
1 2/3 cup (175 g) plain flour, (All purpose) sifted
2 eggs
1 teaspoon oil

for the filling
1 tablespoon oil
2 tbsp (1 oz) 25 g butter
1 small onion
4 oz (110 g) mushrooms
4 oz (110 g) peas - frozen are fine
4 oz (110 g) cheese - Gouda or Edam are best
1 small red pepper
salt and black pepper

Beat the flour, eggs and teaspoon of oil together. Then beat in enough water to make a batter the consistency of single cream.
When smooth, put it to one side - in the fridge if you like - for up to 2 hours. Finely chop the onion and red pepper, slice the mushrooms and chop up the cheese. Take a large frying pan, 10-12 inches (25-30 cm) in diameter, and heat the tablespoon of oil and the butter until the butter stops sizzling. Add the onion and red pepper (and the peas if you are using fresh ones), and stir until the vegetables begin to soften and the onion becomes translucent. Light the grill as you will need it well heated. Give the batter a stir, then pour it into the frying pan with the vegetables. Add the frozen peas if you are using them, the sliced mushrooms and the cheese, season generously and press the cheese and vegetables into the pancake mixture. Cook over a very gentle heat for 4-5 minutes. Put the frying pan under the hot grill for about a minute, until the top becomes golden brown and just a little crusty. Serve it straight from the pan in wedges, like a cake. It is quite thick - at least half an inch (1 cm).

Answer 2

1

Answer 3

Dutch Savoury Pancake recipe
for the pancake
1 2/3 cup (175 g) plain flour, (All purpose) sifted
2 eggs
1 teaspoon oil

for the filling
1 tablespoon oil
2 tbsp (1 oz) 25 g butter
1 small onion
4 oz (110 g) mushrooms
4 oz (110 g) peas - frozen are fine
4 oz (110 g) cheese - Gouda or Edam are best
1 small red pepper
salt and black pepper

method
1. Beat the flour, eggs and teaspoon of oil together. Then beat in enough water to make a batter the consistency of single cream.

2. When smooth, put it to one side - in the fridge if you like - for up to 2 hours.

3. Finely chop the onion and red pepper, slice the mushrooms and chop up the cheese.

4. Take a large frying pan, 10-12 inches (25-30 cm) in diameter, and heat the tablespoon of oil and the butter until the butter stops sizzling.

5. Add the onion and red pepper (and the peas if you are using fresh ones), and stir until the vegetables begin to soften and the onion becomes translucent.

6. Light the grill as you will need it well heated. Give the batter a stir, then pour it into the frying pan with the vegetables. Add the frozen peas if you are using them, the sliced mushrooms and the cheese, season generously and press the cheese and vegetables into the pancake mixture.

7. Cook over a very gentle heat for 4-5 minutes. Put the frying pan under the hot grill for about a minute, until the top becomes golden brown and just a little crusty.

8. Serve it straight from the pan in wedges, like a cake. It is quite thick - at least half an inch (1 cm).


Basic Savoury Pancake mix Veg HT MC 30mins::

Serves 4 Hot Vegetarian Main Course Shrove Tuesday Pancake Day

Ingredients:

175g/6oz Plain Flour

Salt and Black Pepper

2 Eggs

390ml/13fl.oz. Milk

Vegetable Oil for frying
Instructions
1. Preheat the oven to 140C, 275F, Gas Mark 1. Place the flour, salt, milk and egg in a large bowl and whisk until smooth and lump free. Preheat the oven to very low to keep the first lot of pancakes warm whilst you're cooking the remainder.

2. Transfer the batter to a measuring jug.

3. Heat the oil in a frying pan until very hot, then pour most of it into a heatproof container, leaving just enough oil to coat the pan.

4. Pour in a little of the batter, tilting the pan to evenly cover the base with a thin layer. Fry over a moderate heat, shaking the pan gently so it doesn't stick, until the underside is golden. This will only take 1-2 minutes.

5. Using a palette knife, turn the pancakes over and cook the other side until golden.

6. Transfer to an ovenproof plate, cover well with foil and place in the oven to keep warm whilst you repeat with the remaining batter.


Savoury pancakes::



Adding melted butter to the batter makes all the difference to the flavour and texture of the pancakes and will make it possible to cook them without greasing the pan each time.

Ingredients
175g/6oz tapioca flour
175g/6oz rice flour
½ tsp salt
4 large eggs, preferably free-range, lightly beaten
350ml/12fl oz milk
4 tbsp melted butter

Method
1. Sift the tapioca flour, rice flour and salt into a large bowl. Make a well in the centre and drop in the lightly beaten eggs. Using a whisk and starting in the centre, mix the eggs gradually bringing in the flour mixture. Add the milk slowly and beat until the batter is smooth and covered in bubbles.
2. Refrigerate the pancake batter for at least one hour. Just before you cook the pancakes, whisk the batter again, as some of the flour will have settled to the bottom, and stir in the melted butter.
3. To cook the pancakes, heat a heavy cast-iron crèpe pan or a 20-23cm/8-9in non-stick frying pan until very hot. Using a ladle, pour in just enough batter to cover the base of the pan thinly. Loosen the pancake around the edge, flip over with a spatula or thin-bladed fish knife, cook for 1-2 seconds on the other side and slide off the pan onto a plate.
4. The pancakes may be stacked on top of each other and peeled apart later. Alternatively, they will keep in the fridge for several days or, if a disc of parchment paper is placed between each pancake, they freeze perfectly.

http://www.sandisrecipecorner.com/recipe...
http://www.campbellsoup.com.au/kitchen/r...
http://www.indolink.com/recipe/breads/re...

try this u may like it.check out the sites too they also have the recipe of the pancake.take the best one u like

Answer 4

whenever you make a sauce to accompany something else it is often wise to incorporate the flavor of the main dish. So, if you are using chicken and mushroom (ignore the comments from the people who eat at Denny's) you should make a creamy mushroom infused sauce with chicken stock. If this is overwhelming, and you want to learn to cook (and it sounds like you do) then you should get the Fannie Farmer Cookbook and/or The Joy of Cooking which are both great. Otherwise, rely on the dodgy advise of people online and live in doubt.

Answer 5

Savoury pancake? with chicken and mushrooms? Maybe you had better look up what a pancake is. We are talking about the breakfast griddle cake, aren't we? Good luck on this one.

Answer 6

Potatoe pancakes

Answer 7

yum! savoury pancakes :)

try: asparagus, ham & cheese
bolognaise sauce
chicken, mushroom with cheese or maybe a garlicy creamy sauce
mexican (taco) meat, cheese & sour cream

anything really!