Chicken & pancetta pancakes

An eggless version of Scotch pancakes. They’re also great with sweet toppings.

SERVES 4 PREP 30min COOK about 30min

• 100g (3½oz) pancetta slices, chopped

• 3 x 125g (4oz) skinless chicken breasts, cut into bite-sized pieces

• 3tbsp cornflour

• 350ml (13fl oz) rice or cow’s milk, at room temperature

• ½tbsp wholegrain mustard

• 1tbsp freshly sliced sage leaves

• Large handful rocket

FOR THE PANCAKES

• 250g (9oz) plain flour

• 2tsp baking powder

• 250ml (9fl oz) rice or cow’s milk

• 50ml (2fl oz) vegetable oil, plus extra to brush

• 50g (2oz) butter, melted

1 Fry pancetta in a pan for 3-5min until golden. Add chicken and brown all over.

2 Meanwhile, mix cornflour with some milk to make a smooth paste. Add to pan with remaining milk and mustard. Bring to boil, stirring until thickened, then simmer until meat is cooked. Stir in the sage, season and set aside.

3 Next, make the pancakes. Sift the flour, baking powder and a pinch of salt into a bowl. Mix the milk, oil and melted butter in a jug. Pour liquid ingredients into flour bowl and whisk to combine.

4 Heat a large frying pan; brush with a little oil. Spoon in mixture to make a pancake measuring about 9cm (3½in). Repeat as many times as pan will allow. Cook gently for 3-5min until surface appears bubbled. Flip and cook for 2min on other side. Repeat to make 12.

5 Reheat sauce; drizzle over pancakes layered with chicken and rocket.

PER SERVING: CALS 652; FAT 30G; SAT FAT 11G; CARBS 55G