Chilli Pancake Stack
User Reviews
5
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Prep Time
45 mins
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Cook Time
25 mins
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Total Time
1 hr 10 mins
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Chilli Pancake Stack
Description
This recipe prepares simple pancakes made from a batter of plain flour, eggs, milk, sunflower oil, salt, and chopped coriander for a subtle herbal note. The batter is rested before frying thin pancakes in a non-stick pan, each cooked briefly to maintain tenderness. The beef chili filling is spooned between pancake layers, building a stack in a springform cake tin. The stack is finished with grated cheddar cheese and pickled jalapeno slices, adding sharpness and heat.
Serving this pancake stack provides a combination of soft, pliable pancakes contrasted with the spicy and robust beef chili. The cheddar melts slightly, complementing the flavors and providing richness, while the jalapenos add a tangy bite. It can be sliced like a cake for sharing.
This dish is practical for making in advance; both pancakes and chili can be prepared and stored or frozen, allowing quick assembly and reheating. Using a springform tin helps keep the stack neatly layered, and adjusting the pan and tin sizes can tailor the portions.
Ingredients
For the pancakes
- 125 g plain flour
- 2 egg large, free-range
- 350 ml milk semi-skimmed
- 2 tablespoon sunflower oil
- 1 Pinch salt
- 2 tablespoon Coriander leaves chopped
For the filling
- 12 tablespoon Beef Chili heaped tablespoons
Topping
- 80 g cheddar cheese grated
- 6 jalapeno pepper green, pickled, sliced
Instructions
- To make the batter sieve the flour, make a well in the centre, add the eggs, salt and a little milk and whisk to make a thick batter slowly incorporating the flour from the side.
- Whisk in the rest of the milk and 1 tbsp of the oil.
- Allow to stand for 30 minutes.
- Meanwhile grease a 24cm spring form cake tin and get a non-stick frying pan ready of the same size. (If you don’t have this size use a smaller tin and pan of equal size and just make more pancakes for a higher stack).
- Once the pancake mixture has rested mix in the chopped coriander.
- Preheat the oven to 200°C.
- Pour the remaining tbsp of oil into frying pan, heat up and pour off excess into a small jug.
- Pour enough mixture into pan to coat it and cook over a high heat for about 10 seconds easing the edges with a silicone flipper.
- Turn the pancake and cook for a further 5 seconds.
- Slide pancake onto a plate and repeat process until all the batter is used. You will probably get 6 pancakes but only need 5 (it’s good to have a margin of error)!
- Once the pancakes are all made place one in the greased baking tin and spread 3 heaped tbsp of beef chilli on top.
- Repeat with the next three pancakes and then finish the fifth pancake with a layer of grated cheddar and decorate with jalapeno slices.
- Place in the oven and bake for 20 minutes until the cheese has melted.
- To serve, release the sides of the tin and slide onto a serving dish.
- Serve with a dollop of sour cream and a mixed salad.
Notes
- Pancakes and beef chili can be made ahead and frozen for quick meal assembly.
- Use a springform cake tin matching the frying pan size for neat stacking; adjust sizes if necessary.
- Resting the batter before cooking improves pancake texture.
User Reviews
Overall Rating
5
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