Crispy Savoury Mince Pancakes

3.6/5 rating (5 votes)
  • Serves: 4
  • Prep Time: 25 mins
  • Ready in: 45-50 mins
  • Difficulty: Moderate
  • Print:
Crispy Savoury Mince Pancakes

This is a fabulous savoury pancake recipe that can be enjoyed almost anytime, too good for Shrove Tuesday alone. 

Ingredients

  • Filling for Pancakes
  • 1 tbsp any oil
  • 1/2 small onion
  • 1 clove garlic, crushed
  • 150g minced beef (20% fat)
  • 2 tbsp flour
  • 200mls water, roughly
  • 2 Oxo cubes, crumbled
  • salt and freshly milled black pepper
  • dash Worcester sauce
  • Pancakes
  • 100g plain flour
  • pinch of salt
  • 2 medium eggs
  • 200mls milk, approx
  • 25g salted butter, melted
  • oil
  • 4 tbsp plain flour
  • 2 eggs beaten
  • 200g dried breadcrumbs, roughly
  • 1 tsp turmeric
  • 2 tsp sweet paprika
  • 50g unsalted butter
  • 4 tbsp any oil

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Method

  • Heat the oil in a small saucepan, then add the onions, garlic and mince, and cook for 5 minutes.
  • Add the flour and mix really well.
  • Add the water and cubes and bring to the boil, stirring well.
  • Simmer and add salt, pepper and Worcester sauce for 10 minutes.
  • The mix will thicken and may catch slightly so stir occasionally.
  • Whilst the mince is simmering, make the pancakes.
  • Place the flour into a bowl and add the flour, salt and half the milk.
  • Whisk well, and then add the rest milk until you have a thickish batter, similar to double cream consistency. Whisk in the melted butter.
  • Heat 2 tbsp. of oil into a non-stick medium sized frying pan.
  • Spoon enough batter into a hot frying pan to cover the bottom, cook over a high heat until nicely browned, flip over and brown on the other side. Lift out and cool on greaseproof paper. Repeat until you have 4 good-sized pancakes.
  • Place on a plate and cover with plastic film.
  • Once the meat is cooked and nice and thick, cool or chill until really firm (this makes it easier to fill and seal the pancakes)
  • Lay each pancake on a chopping board, and brush the outer edge with beaten egg.
  • Spoon on one half the chilled mince mix.
  • Fold the pancake over and seal well.
  • Mix the turmeric with the paprika and add to the breadcrumbs
  • Next carefully dust with flour and place straight into the beaten egg and finally the breadcrumbs, patting down well and making sure they are well sealed.
  • Heat the oil and butter ‘til foaming.
  • Add the pancakes and cook until crispy on one side, 4-5 minutes over a high heat.
  • Flip over and continue to cook for a further 4 minutes until well coloured and crisp.
  • Drain well on kitchen towel and leave for a couple of minutes to cool slightly.
  • Serve.

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