So, apparently yesterday was Shrove (or Pancake) Tuesday. And according to Wikipedia, that has something to do with Lent, Easter and fasting. All I heard was pancakes. Mmm pancakes! I had actually been planning on making these savoury pancakes for dinner sometime this week since my boyfriend ever so subtly brought all the ingredients home one day. So, rather than making them for dinner on a Wednesday or even (heaven forbid!) a Thursday, I thought I would make them on Pancake Tuesday!
This is a recipe of my mum’s (like most of my recipes) and I remember looking at her like she was bat-shit crazy when I was fourteen and asked what was for dinner and she replied with, “Savoury Pancakes!”. Seriously, mum? Gross.
How surprised I was upon tasting these pancakes, with chicken and bacon in them, to discover that they were delicious! (I had thought she was making normal sweet pancakes and putting meat and cheese into it! Mamma you crazy!)
This recipe makes about 7 medium pancakes so only serves about 2 well, it is best to double for any more people.
Savoury Pancakes with Chicken, Bacon, Cheese & Spring Onions
- 1 cup self-raising flour
- Pinch of salt
- 1 egg, lightly beaten
- 1¼ – 1½ cups milk
- 1 cup chopped, cooked bacon
- 1 tablespoon finely chopped spring onions
- ½ teaspoon Worcestershire sauce
- A good grinding of pepper
- ½ – 1 cup cheese, grated
- ½ – 1 cup chicken, chopped (optional)
- Oil for greasing pan
- Sift the flour and salt together
- Mix the beaten egg and milk together and pour over the flour mixture, folding through gently with a rubber spatula or large metal spoon (the mixture will still be lumpy)
- Add bacon, spring onions, sauce, pepper, cheese and chicken and fold in lightly
- Heat a large heavy frying pan or griddle iron and grease the surface lightly
- Place the mixture on in spoonfuls, and cook on both sides
- Lift onto a cloth-covered cake cooler
- Serve with butter on top
Enjoy! And thank you to ediblesubstance for inspiring me to write a Pancake Tuesday post!
Firstly, let me apologise for my lack of posts over the past week. I haven’t had a spare moment, luckily I am planning on writing a whole stockpile of draft posts soon so I always have something on hand to post regularly for you.
Now, I am not traditionally one to scour cooking magazines for recipe ideas and dinner inspiration but I recently picked up one of those cheap recipe idea magazines from the supermarket checkout (Recipes+) and found a whole lot of gems – including this sparkly one!
Sweet and Sour Pork Medallions with Choy Sum and Jasmine Rice
Sweet and Sour Pork Medallions
- 4 x 125g pork loin medallions
- 1 medium green capsicum, chopped
- 1 medium yellow capsicum, chopped
- 2 tablespoons of vegetable/olive oil
- 225g can pineapple pieces in natural juice, drained
- 3/4 cup (store bought)sweet and sour sauce, heated
- 2 green onions/shallots, thinly sliced
- 1 bunch (230g) choy sum
- 2 teaspoons sesame oil
- 3 cups cooked long grain white rice
- Put rice on to cook first while you cook the main meal
- Place pork medallions, chopped capsicum and oil in a large bowl and toss to coat
- Season with a little bit of salt and pepper
- Preheat a large char-grill pan over moderately high heat (I don’t have a char-grill pan, just a normal one works fine though)
- Cook and turn pork and capsicum in pan together for 4-5 minutes, or until the pork is golden and cooked through
- Transfer pork to a heatproof bowl and cover with aluminium foil and rest for 5 minutes
- Transfer capsicum into a medium sized heatproof mixing bowl
- Add pineapple to char-grill
- Cook and turn for 2-3 minutes or until golden
- Transfer to bowl with capsicum
- Add the heated sweet and sour sauce and the sliced shallots to the bowl and toss gently to combine
- Pour boiling water over the choy sum in a large heatproof bowl to cover
- Stir until just wilted and drain
- Add sesame oil and toss to coat
- Serve up cooked rice, choy sum, pork medallions and sweet and sour mixture onto a plate
I have never before had sweet and sour pork like this, and it was absolutely delicious! The only sweet and sour pork I’ve ever had is that horrid deep fried stuff from Chinese takeaway that seems to be floating in an overpowering sauce. This version is simple, clean and tasty. I hope you try it and enjoy, let me know what you think!