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Pancake Day treat in February’s Kitchen- Spicy Chicken Stack

Spicy Chicken & Vegetable Stack

A quick and easy Pancake Day recipe which uses leftover veg from the freezer. Making layers of pancakes and filling is a little different and works with all sorts of fillings from savoury to sweet. Adding a touch of spice to the pancakes is a great idea and adds a real kick to each mouthful.

Serves 2 hungry people

Takes about 30 minutes

For the pancakes:

50g plain flour

Pinches of chilli powder, ground coriander and turmeric

1 egg

100ml milk

Oil for frying

For the filling:

Good glug oil

1 onion, chopped

2 chicken thighs, boneless and skinned, chopped into small pieces

1-2 tspns curry powder

2 medium carrots, peeled and diced

1 red pepper, diced

About 250g frozen veg (I used a mixture of broccoli, cauliflower and French beans)

75ml water

75g frozen peas

Good squeeze tomato puree

Handful of grated cheese (optional)

For the pancakes –

  • Mix the flour and spices into a bowl and make a well in the middle. Add the egg and stir to start combining. Add the milk gradually until all the flour is worked in. Beat well then transfer to a jug and put to one side.

For the filling-

  • Heat a good glug of oil in a large frying pan and add the onions, carrots, pepper and the curry powder.
  • Stir to coat and fry for a couple of minutes. Add in the chopped chicken pieces and cook for about 5 minutes.
  • Tip in the frozen veg and stir to coat then add in the water. Bring to a gentle simmer then cover and leave to cook for about 5-8 minutes until all the vegetables are tender.
  • Add the tomato puree in the last couple of minutes of cooking time.
  • Whilst the curry mixture is cooking make the pancakes. Heat a non-stick shallow frying pan and brush with a little oil. Give the batter a stir and pour in about a quarter and tilt around the base of the pan. Cook for a couple of minutes on each side then remove and keep warm. The batter should make 4 fairly thick pancakes.
  • Lay one pancake on a serving plate then spoon over a third of the filling and spread out. Top with another pancake then repeat the layers finishing with a pancake.
  • If you want to you could add a grating of cheese and finish the dish off under the grill till the cheese is melted and bubbling
  • Use a sharp saw knife to cut through the pancake stack and cut into four wedges.
  • Serve immediately with a side serving of mango chutney and raita.

Quick cook – For a quick and easy raita:

Halve, deseed and coarsely grate ½ a small cucumber. Squeeze out as much water as possible then mix into about 125ml of natural plain yoghurt. Add a tablespoon chopped mint and ¼ finely diced green chilli (optional) and stir everything together.