Chicken and mushroom pancakes

Chicken and mushroom pancakes

Smoked chicken and a creamy mushroom sauce make these baked pancakes simply delicious.

Just like our easy pancake recipe, these chicken and mushroom pancakes use the classic trinity of milk, flour and eggs for the basic pancakes. It’s a perfect Shrove Tuesday recipe. Traditionally this was the day people used up their eggs and fats before the Lenten fasting began before Easter. When you’re checking your ingredients, don’t forget you need milk for the pancakes and the sauce. So make sure you have enough for both. You can use leftover roast chicken instead of the smoked chicken if you have some spare.

For a little extra crunch, sprinkle chopped walnuts over the pancakes with the cheese before heating them in the oven.

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  • For the pancakes:
  • 110g plain flour
  • A pinch of salt
  • 300ml milk
  • 2 eggs
  • 2 tbsp olive oil
  • For the filling:
  • 40g butter
  • 110g chestnut mushrooms
  • 1 clove of garlic, crushed or finely chopped
  • 1 tbsp chopped lemon thyme
  • 50g plain flour
  • 300ml milk
  • 225g chopped smoked chicken
  • 1tsp Dijon mustard
  • Salt and a twist of freshly ground black pepper
  • A sprinkling of grated cheddar cheese


  • Beat together the flour, salt, milk and eggs, to make a smooth batter. Heat the oil in a frying pan and fry a little of the batter at a time, to make four pancakes.
  • Fry the mushrooms in the butter until soft, then add the garlic and lemon thyme and stir in the flour. Gradually add the milk, stirring continuously until the sauce thickens. Mix in the smoked chicken and Dijon mustard, then season with salt and black pepper.
  • Divide the sauce between the pancakes, placing a little in the centre of each and folding the edges over the mixture to form a roll. Put the pancakes, folded side down, in a heatproof dish and sprinkle the cheese over the top.
  • Place the dish under the grill, or in a warm oven, for approximately 10 mins, until the cheese topping is bubbling hot. Serve immediately.
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