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Simple Chicken Pancahlada (or swap with the meat of your choice) Recipe

Updated: Jan 22, 2023

Pancakes are not just for lemon and sugar!

Try savoury pancakes this Tuesday for a full celebration of shrove Tuesday! You can prepare the filling and assemble the pancakes in an oven dish ahead of time - baking in the oven later on.

This recipe Serves 2, it is easily doubled up to serve 4!

Buy your chicken mince HERE

Buy your lean beef mince HERE

Buy your lamb mince HERE

Buy your cheese HERE


1 tbsp olive oil

1 clove crushed garlic

1 chopped onion

1 chopped red pepper

1 tbsp jalapeno peppers, sliced

1 can chopped tomatoes

1 tbs tomato puree

4 thin pancakes ready to use and an oven-proof dish!

Pre-heat your oven 10 180 C fan, gas mark 4.



  • In a saucepan heat the olive oil, fry off your onion, garlic and pepper. Season with salt.

  • When the onions and peppers are softened add the meat. Use a spoon to separate the meat and ensure it is all cooked through, mixing with the vegetables well.

  • Once the meat is brown off add the tomato puree and stir into the mix for a minute or so to cook through.

  • Add the chopped tomato, ensuring all the ingredients are mixed through well together. Add the chopped jalapenos, and leave the sauce to cook for 20 minutes.

  • Filling the pancakes is a little messy... place the open pancake into your oven proof dish and place some of the filling to the left of the middle point of the pancake. Roll the pancake around the filling and move to one end of your oven dish. Repeat with the remaining pancakes to fill your oven dish.

  • Pour any leftover sauce over the top of the rolled pancakes and top with as much grated cheese as you please!

  • Bake in your pre-heated oven for 20 minutes until the cheese is browned and the sauce is bubbling at the sides.

How do you eat your pancakes!?

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