Wholemeal Pancakes

with Chicken Bacon and Leek

Ingredients

250 g chicken, cut to 1" pieces

125 g smoked streaky bacon rashers, chopped

3 medium sized leeks, trimmed, washed and chopped to 1" rounds

25 ml water

50 ml double cream

Salt and freshly ground pepper

2 tbsp olive oil

Heat the olive oil in a heavy based frying pan , over a moderate heat. Add the smoked bacon and cook, stirring for 2 minutes.

Add the chicken pieces and stir and cook for 5 minutes.

Add the leeks and cook for a further 5 minutes. Add the water and simmer for 15-20 minutes (last 10 minutes without a lid). Taste and season as necessary (depending how salty the bacon is).

Add the cream and stir through for a few minutes.

For the pancakes

170 g wholemeal flour

2 eggs

Milk

Salt and freshly ground pepper

1 tbsp finely chopped chives

1 tbsp olive oil

For the topping 75 g cheddar cheese, finely grated

Add the eggs and a little milk to the flour with a little salt and pepper, whisk until smooth and add enough milk to reach the consistency of double cream. Stir in the chopped chives.

Heat a heavy based frying pan over a high heat and add a drizzle of olive oil. Add a little batter and swirl it round to cover the base of the pan after 30 seconds turn the pancake and cook for 15 seconds more. Set aside and continue to cook the pancakes until all the batter is used

Fill the pancakes with the chicken, bacon and leek mixture and place them in an ovenproof dish.

Sprinkle the grated cheese over the top and finish under a hot grill until the cheese is bubbling and golden.

Serve with a crisp green salad.