Chilli Pancake Stack
As a food blogger I’m always challenging myself to come up with or try out new dishes but it’s also nice to be challenged by someone else occasionally. This week I was challenged by Asda to come up with an exciting pancake recipe for Pancake Dayusing their new “mix-o-meter” as a starting point. It tells you exactly the right amount of ingredients for the number of people you want to serve pancakes!
I’ve been aware of layered pancake bakes for some time but had never actually attempted one so now was the moment to come up with my own! I toyed with many ideas but in the end I decided on a Chilli Pancake Stack with the pancakes flavoured with fresh coriander leaves for an extra kick of flavour. This dish is worth making extra Chilli for which can be frozen and then used in this recipe at a later date. The pancakes can also be make in advance and frozen for a really easy dish that can be assembled in minutes at the last minute!
Once my family spotted my Chilli Pancake Stack they hovered round like baying wolves. Not great for the concentration when you’re trying to take photos so they were all banished until I was ready to serve! I didn’t have to ask them what they thought of this dish as the compliments came thick and fast. “This is better than Chilli con Carne” and “you can make this again” were just 2 of the comments. It was indeed lush served with a dollop of sour cream and a mixed salad with some all important avocado. So I’d like to thank Asda for pushing me to come up with a dish that I’ll be making again and again because if my family are happy, I’m happy!
Chilli Pancake Stack
- For the Pancakes:
- 125 g Plain flour
- 2 large free-range eggs
- 350 ml Semi-skimmed milk
- 2 tbsp Sunflower oil
- Pinch of salt
- 2 tbsp Coriander leaves chopped
- 12 heaped tbsp Beef Chilli
- 80 g Cheddar cheese grated
- 6 Green jalapeno slices from a jar
- To make the batter sieve the flour, make a well in the centre, add the eggs, salt and a little milk and whisk to make a thick batter slowly incorporating the flour from the side.
- Whisk in the rest of the milk and 1 tbsp of the oil.
- Allow to stand for 30 minutes.
- Meanwhile grease a 24cm spring form cake tin and get a non-stick frying pan ready of the same size. (If you don’t have this size use a smaller tin and pan of equal size and just make more pancakes for a higher stack).
- Once the pancake mixture has rested mix in the chopped coriander.
- Preheat the oven to 200°C.
- Pour the remaining tbsp of oil into frying pan, heat up and pour off excess into a small jug.
- Pour enough mixture into pan to coat it and cook over a high heat for about 10 seconds easing the edges with a silicone flipper.
- Turn the pancake and cook for a further 5 seconds.
- Slide pancake onto a plate and repeat process until all the batter is used. You will probably get 6 pancakes but only need 5 (it’s good to have a margin of error)!
- Once the pancakes are all made place one in the greased baking tin and spread 3 heaped tbsp of beef chilli on top.
- Repeat with the next three pancakes and then finish the fifth pancake with a layer of grated cheddar and decorate with jalapeno slices.
- Place in the oven and bake for 20 minutes until the cheese has melted.
- To serve, release the sides of the tin and slide onto a serving dish.
- Serve with a dollop of sour cream and a mixed salad.
This dish is great to assemble at the last minute as the pancakes and chilli can be made in advance (and even frozen) for a quick and easy meal.
Disclosure: I was commissioned by Asda to develop a recipe and was reimbursed for my expenses and time. Asda will be picking their favourite recipe to win a prize from Morphy Richards. The recipe and opinions remain my own.