Chicken & Bacon Crispy Pancakes

On 29th February 2016, This was Dinner

I had the day off today, and such a productive day it was. A nice walk with the dog boss, a reorganisation of my wardrobe, a good sort of all my food magazines and a man came and cleaned my oven so it looks like new!

Now I suppose I can’t complain as I haven’t had one in a lot of quite a few years. When I decided to research whether you could still buy the Findus Crispy Pancake (a staple of my youth) I found this recent shocking piece of information. Yes, the demise of the crispy pancake is not only imminent, it has probably already happened.

So if there are any disappointed crispy pancake lovers out there, this recipe is for you, but you might need a little longer than 15 minutes along side your oven chips!

I actually cooked the filling on Sunday then made them on Monday. The mixture needs chilling time so I would suggest this unless you have all day.

Get set…

  • Finely chop an onion
  • Finely chop some chestnut mushrooms
  • Chop some parskey
  • Whizz up a couple of slices of bread (without the crusts) for breadcrumbs
  • Sift 100g plain flour into a bowl
  • Measure out 550ml milk
  • Beat an egg and get 2 others ready
  • Get smoked bacon lardons, chicken breasts, flour, oil & seasoning ready
  • When ready preheat the oven to 180°c (fan)

Throw it together…

Poach the chicken breasts in boiling water for about 17 minutes or until cooked. Remove and set aside.

Heat a pan and cook the bacon lardons until starting to crisp. Remove and set aside.

Add a little oil to the pan if required and cook the onion for five minutes. Add the mushrooms and cook for around 10 more minutes until the mushrooms are done.

Stir in a couple of tablespoons of flour and cook for a minute then add 400ml of the milk a little at a time, stirring constantly. Bring to a gentle boil to thicken a little, a couple of minutes should do. Season.

Chop the chicken into small pieces and add to the pan along with the bacon lardons and parsley. Mix well then leave to cool. When cool, transfer to a dish, cover and chill.

Make the pancakes by adding some salt to the sifted flour and then make a well and crack in both of the eggs. Mix together then slowly add the remaining 150ml milk and whisk to a thin batter.

Heat a frying pan and add just under a ladleful to the pan. Swirl around quickly to cover the surface. When the bottom is golden, flip and cook the other side. Make three more, you should just have enough.

Brush egg around the edges of the pancakes then pop the chicken mixture in the middle. Fold over and press together.

Pop on a baking tray and brush with more egg, sprinkle with breadcrumbs and back for about 20 minutes.

Dish it up…

Well I would have served them with baked beans but Mr S wasn’t bothered so I didn’t open a tin just for me. They are very filling so I’m glad I didn’t bother with chips.


You can find the BBC Good Food recipe here.

I really enjoyed these but I’m not sure I would bother again. Two things to mention. I thought there was far too much filling for the pancakes (but then I didn’t measure anything other than stated and my chicken breasts were HUGE) and my edges would not stick.

Crêpes with Leek, Ham & Taleggio

On 9th July 2015, This was Dinner

I was met from the train by Mr S & Walter and we took a nice walk home. We were going to pop to Doncaster’s No.1 dog friendly pub but the sun was out and there were no seats outside so it wasn’t worth it. We were starving anyway.


  • Get 125ml of plain flour ready
  • Get 250ml milk ready
  • Finely slice some leeks
  • Melt 50g of butter and leave to cool
  • Slice some taleggio
  • Roughly chop some cooked ham
  • Preheat the oven to 180ºc (fan)
  • Get an egg, pesto, oil, butter & seasoning ready


Pop the flour in a bowl along with a pinch of salt. Make a well in the centre and crack in the egg. Whisk up and gradually add the milk. Leave to one side whilst you cook the leeks.

Add a little oil and butter to a frying pan and once the butter has melted, add the leeks. Cook the leeks gently until well softened and starting to colour. Season and set aside. Wipe out the pan.

Add half of the melted butter to the crêpe mixture and the rest into the frying pan. Heat then add a ladle full of the mixture, swirl around the pan and cook the crêpes, turning half way through. Repeat until you have your desired number of crêpes.

Pop some of the leek mixture over one half of the crêpes, scatter over the ham then a couple of slices of the cheese. Folder over then place on a baking tray and cook for five minutes.

Serve with a little of the pesto on top.


These (using roasted baby leeks) can be found on the M & S cooking app and are well worth a make. Taleggio is one of my favourite cheeses, I love it.

On Friday we had jacket potato with cheese and beans. Probably the largest potato I’ve ever seen in my life. Not very ‘Friday’ but I wasn’t letting the potatoes go to waste.

Sweetcorn Pancakes with Chorizo, Eggs & Salsa

On 22nd June 2015, This was Dinner

Rain is now my enemy. OK we need it for water. Yes it makes the garden look luscious. I know I live in England where it’s the number one weather and until the 8th of Feb I’ve even been known to love a bit of rain. What changed? Having a puppy makes it my enemy. Especially having a puppy that looks like this…

Hi I'm Walter. I like mud!
Hi I’m Walter. I like mud!

He’s quite a sorry sight and looks half his size when drenched. Mr S says his feet look like he’s wearing cowboy boots when wet. Ha.

The nightmare of the dirty paw print has invaded my home. Popping out to do his business results in a fight to clean his paws and the rigmarole of getting the mop out. Cats hate getting dirty, dogs spy the dirtiest part of the garden and jump right in! So yes, rain is now the enemy.

So after Walter covered me in mud, we made this BBC Good Food recipe.


  • Slice up some chorizo
  • Slice a red pepper
  • Drain a small can of sweetcorn
  • Get salsa, eggs, milk, plain flour, corn meal, baking powder, coriander, oil & seasoning ready


Whizz up most of the coriander and the sweetcorn in a blender.

Whisk up 140g of flour, 50g of corn meal, 2 tsp of baking powder, two eggs and 125ml of milk. Add the sweetcorn mix. Season and whisk again.

Cook the chorizo and pepper in a pan. Remove and keep warm. Add a little more oil.

In another pan, heat some more oil and add spoonfuls of the pancake mixture, cooking for a couple of minutes each side. Keep warm whilst you make the remaining pancakes.

When almost ready, fry the eggs in the chorizo pan.

Mix the chorizo and pepper with the salsa.

Serve the chorizo mixture on top of the pancakes and top with the fried egg. Garnish with a little more coriander.

TWD_2206_Sweetcorn_PancakesThese were great but we probably ate a few too many pancakes!

Pancakes – what else?

On 17th February 2015, This was Dinner

Not only was it my first day back at work but it was our first day of leaving him entirely alone for an hour or so. Talk about separation issues (me, not him!). Luckily he settled in his pen straight away and was really well behaved, which calmed me a little. Getting home from work and being smothered in excited kisses, I can really see why they are ‘Man’s Best Friend’.

On the plus side of being back at work, one week and the mornings are lighter!

It’s Shrove Tuesday so pancakes are on the menu. This was a given when I was younger but has only really become a tradition since I started the blog. I had sweet pancakes last year and Japanese vegetable pancakes the year before.

This is our new pancake recipe since we had the Gallettes Soubises before Christmas. We decided to have these with bacon and maple syrup. Here’s something – I’ve NEVER had pancakes with bacon and maple syrup, so this was a new one for me!


  • Sift 125g each of plain and buckwheat flour into a bowl with a tsp of salt
  • Measure out 300ml of milk and 125ml water in the same jug
  • Get 2 large eggs ready
  • Melt 30g of butter
  • Get bacon and maple syrup ready (or indeed whatever you fancy


Cook the bacon the way you like it.

Make a well in the bowl of flour. Beat the eggs with the milk and water then gradually pour in, whisking as you go. It helps if you have a chief whisker like Mr S, then you can just pour.

Whisk well then add the melted butter and leave to rest a while.

Heat a tiny amount of oil in a pan and add a ladleful of the batter. Cook until browned then flip and cook on the other side.

When all cooked, serve as you like.


I saw a recipe on Facebook for pancakes for your puppy and funnily enough they recommended buckwheat pancakes. Walter had a little nibble of one and loved them.

The pancake recipe is credited to Diana Henry in her Roast Figs Sugar Snow – Food to Warm the Soul.

Stilton & Spinach Pancakes with Egg

On 14th October 2014, This was dinner

(Mood level – great!)

I really should start making a note of which cheeses I am buying, this blue Stilton was really good and I’d like to give it credit.


  • Roughly chop some chestnut mushrooms
  • Chop (or crumble) some Stilton
  • Bash a couple of garlic cloves
  • Get some spinach, butter, oil, eggs, ready-made pancakes* & seasoning ready


Cook the spinach in a dry pan to wilt. Pop in a sieve to cool and squeeze out the excess water.

Melt the butter in the pan and cook the mushrooms with the garlic and some seasoning. When they are cooked to your liking add the spinach and Stilton.

Fry the eggs to your liking and warm the pancakes according to the instructions.

Serve the mushroom mixture on top of the pancake, top with the egg and a little seasoning.


I managed two of these.

The Delicious magazine recipe can be found here.

* I know it’s simple to make a pancake but these were only £1.50 from Sainsburys and it saved having to clean three pans.

Shrove Tuesday

I don’t normally do Shrove Tuesday (or Pancake Day) and I have not given anything up for lent, although at the moment, maybe I could count my sanity!

I have had the image of the wonderful crêpe I had in Trouville, Normandy in my mind for a while so I decided that we were definitely partaking this year.

Sift 140g of plain flour & a pinch of salt into a bowl and make a well. Break two eggs into the well and whisk slowly. Steadily add a mix of 200ml of milk and 100ml of water, mixing constantly.

When the batter is smooth, leave to rest for half an hour then add 25g of melted butter.

Lightly grease a pan and heat on a medium. Pop in a ladle of the batter, not a full ladle, enough that when you swirl it around the pan, it creates a nice, thin pancake. Cook for under a minute on one side then flip* (if you can) or carefully turn and do the same on the other. (I’m saying this with a sense of authority but it’s Mr S’ job to do this)

The measurements above should make about 10 pancakes.

I made a savoury one of spinach, feta and crème fraîche and then recreated my French sweet one of lemon and sugar.



This was dinner…4th March 2014.

Japanese Vegetable Pancakes


As a child, Shrove Tuesday in our house consisted of the very thin variety, topped off with a squeeze of orange juice and a sprinkle of sugar.

I found these on the BBC Good Food website just after Christmas, I was searching for healthy recipes (don’t we all in January?). We had them and thought they were very tasty so these were my nod to Pancake Day.

I didn’t have all the ingredients for the sauce so used soy, rice vinegar, Maggi chilli garlic sauce and the sesame seeds.

Made 12th February 2013.