70’s Style Crispy Pancakes

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 2-4
70’s Style Crispy Pancakes

Ingredients

  • Ingredient to assemble
  • 4 heaped tbls. Italian-style beef ragu
  • 4 x 18cm diameter Pancakes
  • Plain flour (for dredging)
  • 1 XL free range egg beaten (for dredging)
  • Fine breadcrumbs (for dredging)
  • Sunflower/rapeseed oil (for frying)
  • 30g Parmesan for grating
  • Rocket to plate
  • For the pancakes
  • 100g plain flour
  • 250 full fat milk
  • 1 XL free range egg
  • Pinch sugar
  • Pinch of fine salt
  • Splash of oil

For the pancakes

  • Simply whisk everything together until smooth.
  • In a non-stick pan over a medium high heat with a small amount of oil rubbed all

Method to coat

  • Place the pancake flat then spoon some ragu into the centre leaving a 2cm edge to brush lightly with beaten egg around.
  • Fold over in a half moon then seal the edges.
  • Dredge the pancakes first into the flour, then egg, then the breadcrumbs & set aside.
  • Heat oil to 160ºc in a deep pan or deep fat fryer & cook the crumbed pancakes until golden, this will take 2 to 3 minutes in total turning once.

70’s Style Crispy Pancakes

70’s Style Crispy Pancakes