With Shrove Tuesday looming, I’ve been trying to think of some different pancake recipes to try. The kids love the sweet versions so I thought maybe a savoury recipe would go down well, especially if there’s enough batter left to make some extras for dessert or a breakfast treat the following morning! It’s also a great ‘store cupboard recipe’ as you will have most of the ingredients already in your kitchen and it’s another great value dish, stretching the meat that little bit further! This recipe makes enough pancakes for our family of five.
- 3 large pork steaks will easily feed a family of 5 for this recipe- thinly sliced (I would just use 1 for just the three kids)
- 1 eating apple
- Juice from 1/2 lemon
- 5 heaped tbsp plain flour (120g)
- 3 eggs
- 1/2 pint milk (dairy free if needed)
- Butter or dairy free alternative for frying the pancakes
For the sauce:
- Large knob of butter
- 1 table spoon of plain flour
- 200ml milk (approx)
- 50g cheddar cheese (or dairy free, hard cheese alternative), grated
- Salt and pepper- you may not need any salt, depending on the cheese you use
- Throw the flour, eggs and milk into a blender and whizz until combined
- It is best if you can let this stand for an hour or so or at least for the time you are preparing every thing else!
- Make your cheesy sauce -see below
- Meanwhile, fry off the pork strips in a non-stick frying pan, if you fry gently, the fat in the meat should be enough to stop it sticking
- While the pork is frying, chop the apple into matchsticks (I leave the skin on but remove the core) and squeeze over the lemon juice to prevent the apple going brown
- Add a small knob of butter to a warmed, nonstick frying pan
- Allow the butter to melt and begin to bubble, spread it around by tipping the pan
- Pour in enough pancake batter to make a thin layer, filling the whole pan- you will need to tip the pan to allow the mix to spread around and stay thin
- After cooking on a medium heat for 30 seconds, shake the pan and it should come free from the pan
- Check the pancake is browned before flipping or using a spatula to turn it if you are not so brave!
- Turn out your pancake and start again!
- This recipe will make approximately 12 pancakes depending on the size of your pan.
Making the cheesy sauce:
- Melt the butter in a small saucepan on a low heat
- Add the flour and keep stirring- don’t panic, it is meant to look like this!
- Once the flour and butter are combined into a paste (a roux), add half the milk and keep stirring- don’t panic, the lumps will go, just keep stirring!!!
- As the sauce heats up, it will become smooth and begin to thicken, at this point, add the rest of the milk
- It might seem to go lumpy again, just keep stirring! You’ve made a basic béchamel sauce.
- When the sauce begins to bubble, time for 2 minutes (this ensures the flour is cooked) while continuing to stir
- At this point you may need to add a splash more milk if your sauce looks a little too thick. You are aiming for the sauce to coat the back of the spoon, if you can run the spoon through the sauce and the gap doesn’t close immediately behind, it’s a bit thick!
- Once any extra milk has been incorporated, stir in 2/3’s of the grated cheese, remove from the heat and leave the cheese to melt
Put everything together:
- Take a pancake and put a few strips of pork down the centre in a line
- Add some apple matchsticks along the line and then spoon the sauce over the pork
- Wrap it all up, then top with more sauce and some extra grated cheddar or parmesan
- Serve 1-2 for children and 3 for an adult with some steamed veg or salad
Enjoy your Pork and Apple Cheesy Pancakes!!
Previous recipes: Halloumi & Soya Bean Quinoa Super-Quick Satay Sauce, Virtuous Thai Turkey Broth, The Ultimate Baked Ham, Quick Leek and Potato Soup with Parmesan Crackers, Baked Cod with Root Veg Chips, Tomato Soup with Crispy Ham Croutons, Quick Bbq Chicken & Salad Wraps, Super Easy Leek & Bacon Baked Risotto, Salmon Noodle Stir-Fry, Butternut Squash Pasta Bake, One Pot Mild Thai Green Curry, Chicken, Tomato & Borlotti Bean Stew with Chicken Crisps, Quick Tuna & Olive Spaghetti, Easy Chicken & Bacon Risotto, Spaghetti & Mozzarella Meatballs, Gluten & Dairy Free Mini Fish Pies, Toad in the Hole with a Twist, Pop Chicken Nuggets, Chicken ‘Kinda’ Kiev Crunchy Salmon Fishcakes, The Best Bolognese, Quick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy Sauce, Roasted Vegetable Pasta Sauce, Chinese Salmon, Chorizo and veg pasta & Homemade fish (or chicken) fingers.
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