Shrove Tuesday doesn’t always have to be about sugar-sweet pancakes, here is our savoury take – Beef Chilli Pancakes.
- 500g minced beef
- Olive oil
- Salt & pepper
- 1x onion, diced
- 1x bell pepper, diced
- 3x garlic cloves, finely chopped
- 1x tsp chilli powder (from mild to fiery hot depending on taste)
- 1x tsp cumin
- 1x tsp ground coriander
- 1.5x tsp muscovado
- 1x tsp oregano
- 400ml of beef stock
- 400g chopped tomatoes
- 2x tbsp tomato puree
- 400g kidney beans
- 1x tbsp plain flower
- Splash of Worcestershire sauce
- Bunch of fresh coriander, chopped
- 100g plain flour
- 2x eggs
- 300ml of semi-skimmed milk
- Pinch of salt
- Vegetable oil
- Heat a glug of oil in a medium sized casserole dish and fry the onions until softened. Add the garlic and the peppers and fry for a further 2 minutes.
- Add the beef and cook until browned.
- Mix in the spices/flour and cook for a further 2-3 minutes.
- Then add the beef stock, chopped tomatoes, kidney beans, tomato puree, sugar and splash of Worcestershire sauce. Bring up to a simmer and cook for 1 hour.
- Finally add chopped coriander and cook for a further 5-10 minutes.
- Like all stew-type dishes beef chilli tends to improve on day two once it has been reheated – so you can always make ahead.
- Sift 100g of plain flour and salt into a bowl, make a well in the centre and crack the eggs into it.
- Whisk the flower and eggs together and as they thicken start to add the milk, a little at a time. Once combined add a drop of vegetable oil and continue to whisk until you have a nice even consistency.
- Put a drizzle of vegetable oil in a large frying pan and roll the pan to coat the bottom. Add a ladle of the pancake mixture and again roll the pan to coat the bottom. Cook for 30-40 seconds and then flip and do the same to the other side.
- You can either serve the beef chilli straight or as we prefer combine with some cooked rice.
- Lay out the pancakes add a dollop of chill two thirds of the way down and spread to the edges. Add some freshly chopped tomatoes, crunchy salad leaves, grated cheddar and/or some sour cream and roll up. To hold in place you can use a cocktail stick or fold as a traditional burritos (see here for instructions).