Chicken, Leek and Wholegrain Mustard Buckwheat Pancakes

pancake batter in a bowl with a whisk and flour bag above.

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4 from 1 vote

Chicken, Leek and Wholegrain Mustard Buckwheat Pancakes

Savoury buckwheat pancakes filled with a creamy chicken, leek and wholegrain mustard sauce.

Prep Time30

Cook Time50

Total Time1 20

Course: Dinner, Main Course

Cuisine: British

Servings:

Calories: 747kcal

Author: Sasha Hooper

Equipment

Ingredients

2 eggs
568 ml /1pt milk
125 g /4oz buckwheat flour
125 g /4oz plain flour
pinch of salt
2 tablespoon oil of your choice
oil or lard for frying
2 chicken breast fillets diced
2 leeks halved lengthwise and finely sliced
1 tablespoon olive oil
1 tablespoon butter
2 tablespoon /30g buckwheat flour or plain flour
300 ml /1/2pt milk
300 ml /1/2pt chicken stock or water
4 teaspoon wholegrain mustard
salt and pepper to taste
75 g extra mature cheddar grated

Instructions

Preheat oven to 180ºC/350ºF.
To make the pancake batter: Lightly beat the eggs in a large bowl. Add the milk. Gradually whisk in the flour and salt until you have a smooth batter. Whisk in 2 tablespoon oil. Set aside to rest for at least 20 minutes.
2 eggs, 568 ml /1pt milk, 125 g /4oz buckwheat flour, 125 g /4oz plain flour, pinch of salt, 2 tablespoon oil of your choice
When ready to cook your pancakes, heat a large frying pan, or crepe pan if you have one, over a medium-high heat. Heat a little oil or lard and add a ladleful of batter to the pan and swirl to cover the base. Be prepared that your first one is likely to be a dud! Cook for about a minute per side. Repeat until you have 4 or 8 pancakes, depending on how many you want to make.
oil or lard for frying
To make the filling: Heat ½ tablespoon oil in a frying pan. Lightly season the diced chicken breast with salt and pepper before adding to the pan. Fry until browned for 5 minutes or so. Remove to a bowl.
1 tablespoon olive oil, 2 chicken breast fillets
Add another ½ tablespoon oil to the pan along with 1 tablespoon butter. Add the sliced leeks along with a pinch of a salt. Cook over a medium heat for 5 minutes or until soft. Add back the chicken.
1 tablespoon butter, 2 leeks
Add the buckwheat flour to the chicken and leeks. Cook, stirring constantly, for a minute or two before adding the milk and chicken stock (or water) gradually to make a thick sauce. Stir in the wholegrain mustard and season to taste with salt and pepper.
2 tablespoon /30g buckwheat flour, 300 ml /1/2pt milk, 300 ml /1/2pt chicken stock or water, 4 teaspoon wholegrain mustard, salt and pepper
Lay out your pancakes. Divide the filling between them. You can either make 4 large ones and fold them in half or 8 smaller ones and fold into half and half again if you want a slightly more filling meal. Scatter a small amount of cheese inside before folding.
75 g extra mature cheddar
Oil a baking sheet and arrange your pancakes on it. Sprinkle the remaining cheese over the top. Bake for 20-25 minutes until golden and bubbling.

Notes

Just a heads up, the pancake recipe makes way more than you need, but I'm thinking a) contingency plan for duds and b) dessert! Halve it if you want to.

Having a really hot pan is key to pancake success in my opinion, coupled with having the confidence to leave it in the pan long enough before attempting to flip it. Just when it is perfectly cooked it will come away from the pan! I've specified oil or lard in the ingredients list, but not gonna lie, my personal favourite is goose fat. I mean, if we're supposedly using up the luxurious items here, why not go all out?

Nutrition