1 cup plain four
1 cup milk
2 large eggs
1/4 cup melted butter
Pinch of salt
250g smoked haddock
1 can tinned asparagus (can use fresh or anytype of green)
1/2 stick of chorizo
1 bay leaf
100g cheddar cheese
Start by making your pancake mixture. In a bowl mix your milk , sieved flour, eggs and into a bowl and mix well.
Melt 1/4 cup of butter in the microwave and add to mixture - this should think it out slightly.
Add a pinch of salt , give a mix then your pancakes are done.
It is good to let the mixture rest for a bit to get the co2 out but not the end of the world if not.
Add some melted buttter to a pan - get it hot with one ladel of batter and cook your pancake as you always have done.
Remember to FLIP!
Smoked Haddock and Asparagus
Take half a stick of chorizo - cut up and then fry for about five minutes until nice colouring on either side.
Once cooked chopp up finely and leave to one side.
Add 500ml of milk into a sauce pan with a bayleaf and bring to a simmer.
Once simmering add your smoked haddock (without skin) into the liquid and let simmer for about 5 minutes until heated through.
Meanwhile make a roux.
Add 50g of melted butter and 50g flour into a pan and stirring until you have a paste.
Once the Haddock has finished poaching take out the pan alongslide the bayleaf.
Gradually start adding the milk from which the haddock was poaching in until the roux until you start to get a creamy consistancy. It will probably use the majority of your poaching milk.
Open your can of tinned asparagus and add into the roux along side your haddock and 3/4 of the chopped chorizo.
Note you can use any green here peas , leeks, spinach will work well!
Add 3/4 of your grated cheddar and season.
Your mix is done this will be going in the pancakes
Take a pancake and add a ladel of haddock and chorizo mixture to the middle. Roll up and add to an oven proof pan.
Repeat theis process until your pan is full.
We are basically making panckake enchiladas!
Cover thee pancakes with chedda cheese and maybe some breadcrumbs if you have them at hand
Put your grill on medium high and cook until cheese is golden and bubbling (about 5 mins)
Take out oven and sprinkle with the rest of the chorizo.