Golden breadcrumb-crusted pancakes burst with molten cheddar and rich beef-onion ragu. Smoky paprika and tangy Worcestershire create deep savoury complexity.
Prep: less than 30 mins
Cook: 30 mins to 1 hour
Serves: Serves 5
Dietary: Nut-free, pregnancy-friendly
By Matt Tebbutt
From Saturday Kitchen Recipes
Beef cheddar crispy pancakes score D on Nutri-Score due to frying but deliver protein-packed comfort. Per serving: approximately 680 kcal, 42g fat (18g saturates), 42g carbs (8g sugars), 3g fibre, 32g protein.
Equipment
Ingredients
For the beef filling
- 1 tbsp olive oil, for frying
- 2 onions, chopped
- 4 garlic cloves, crushed
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tbsp tomato purée
- 2 tbsp tomato ketchup
- 400g tin chopped tomatoes
- 500g/1lb 2oz beef mince
- 1 beef stock cube, crumbled
- 300g/10½oz cheddar, grated
For the pancakes
- 100g/3½oz plain flour, sifted
- 1 tsp salt
- 2 large free-range eggs
- 150ml/5fl oz full-fat milk
- 2 tbsp oil, for frying
For deep frying
- 100g/3½oz plain flour
- 3 free-range eggs, beaten
- 100g/3½oz breadcrumbs
- Oil, for deep frying
Customise
- Swap beef mince for lamb mince for Greek-style flavour.
- Use mozzarella instead of cheddar for stretchier melt.
- Replace smoked paprika with chipotle for smokier heat.
- Add chopped mushrooms to beef filling for extra texture.
Method
Make rich beef filling (50 minutes, do first)
- Heat olive oil in large frying pan over medium heat and cook chopped onions and garlic for 20 minutes until deeply caramelised and sweet.
- Add Worcestershire sauce, smoked paprika, tomato purée and ketchup – cook 2 minutes to toast spices and create rich base flavour.
- Stir in chopped tomatoes and simmer 10 minutes until slightly thickened and flavours meld.
- Add beef mince and crumbled stock cube, breaking up meat as it browns – cook 25-30 minutes until rich, thick ragu forms. Cool completely.
Make pancake batter and cook crepes (15 minutes, overlap with beef)
- Whisk sifted flour and salt in large bowl, make well in centre.
- Beat eggs and milk together, gradually whisk into flour until smooth batter forms – rest 2 minutes in fridge.
- Heat crepe pan medium-high with ¼ tsp oil, pour in ladle of batter and swirl to thin circle – cook 1 minute each side until golden.
- Repeat to make 5-6 pancakes, stacking as you go. Cool completely before filling.
Fill and seal pancakes (10 minutes)
- Place 2-3 tbsp cooled beef filling in centre of each pancake, top generously with grated cheddar.
- Brush pancake edges with beaten egg and fold over firmly, pressing out air bubbles to prevent bursting when frying.
Deep fry to crispy perfection (10 minutes)
- Prepare breading station – flour, beaten eggs, breadcrumbs in separate shallow bowls.
- Preheat deep fat fryer to 180°C (hot oil dangerous – stay attentive).
- Coat each stuffed pancake in flour, egg, then breadcrumbs, pressing firmly for even golden crust.
- Fry 3-4 minutes until deep golden – drain immediately on kitchen paper. Serve piping hot.