70’s Style Crispy Pancakes

Name: 70’s Style Crispy Pancakes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2-4

30 mins
10 mins
medium
2-4

Recipe by

Jeff Baker

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

Shop our Grass Fed Beef

Introduction

Here's my modern take on the famous Findus crispy pancakes, filling these with unctuous beef shin ragu & finished with a good covering of aged Parmesan. These are a great option if you have a little ragu or mince leftover from another meal. Other flavours work brilliantly well such as savoury mince, pulled pork or a creamy bechamel enriched with cheese & ham. Back in the day, we would simply have the mince version with homemade chips (my mams were the best) & mushy peas.

Method

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

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.