SERVES 4 PREP 10 MINS
COOK 10 MINS
100g plain flour
Sunflower oil for frying
400g cooked piri piri chicken mini fillets
1 red pepper, deseeded and cut into strips
400g multipack tex-mex dips (including guacamole, tomato salsa)
50g wild rocket
1 Put the plain flour into bowl and whisk together with the eggs and milk to make a smooth, perfect batter.
2 Heat 1tsp sunflower oil in a 15cm non-stick pan, then pour in just enough mixture to cover the base of the pan, tilt to cover.
3 Cook for 30 seconds until the pancake batter is firm on the base.
4 Use a palette knife to flip over the pancake (or toss if you’re feeling adventurous).
5 Cook for about 30 seconds more until the underside is firm.
6 Put onto a plate and repeat with the remaining pancake mixture, to make 8 pancakes.
7 Stack up the pancakes, interleaving with greaseproof paper to stop them sticking together and keep warm.
8 Pan fry the piri piri chicken fillets in a non-stick pan for about 7 mins, to warm through, turning as needed.
9 To serve pile in some chicken, peppers, dips and rocket. Fold over and enjoy.
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