Savoury Burrito Pancakes
Chef Frances Buckley, MSc
February 2025
As pancake batter is a versatile base with a neutral taste, it easily becomes such an adaptable recipe. with that in mind, why not use it for dinner on Pancake Tuesday?
Cook the pancakes using the recipe below, and then use them for a gluten free burrito filled with chilli, beans, rice, and cheese.
Pancake Batter
Ingredients
- 250g gluten free flour (or gluten free white bread mix)
- A pinch of salt
- 1 large egg
- 400ml milk
- Butter for frying, as needed
Method
- Combine all dry ingredients in bowl.
- Add the egg and milk. Beat until the batter is smooth with no lumps.
- Let the batter stand for 10 minutes.
- Heat a little butter on the pan. Using a soup ladle, drop the batter onto the pan.
- When mixture is puffed and bubbling on top, turn and cook on other side.
Chilli Filling
Ingredients
- 1 large onion, chopped
- 2 cloves of garlic, chopped
- 1 tbsp oil
- 1 tsp hot chilli powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 500g lean minced beef
- 2x400g tinned chopped tomatoes
- ¼ tsp dried marjoram
- 1 square of gluten free dark chocolate
- 2 tbsp tomato purée
- 400g tinned red kidney beans
Method
- Heat your pan over a medium heat. Add 1 tbsp oil. Add the onion and cook for 5 minutes, stirring continuously.
- Add in the garlic, chilli powder, paprika, and ground cumin. Stir and leave to cook for 5 minutes.
- Turn the heat up and add the meat to the pan, breaking it up with a spatula.
- Add the tomato puree and the dried herbs and spices and cook for 5 minutes. Add the chopped tomatoes. Add pinch of salt and pepper to taste, and melt in the square of chocolate.
- Bring to the boil, give it stir and put a lid on the pan. Lower the heat until it is simmering and cook it for 20 minutes.
- Stir it occasionally to make sure the sauce doesn’t stick to the bottom of the pan. If it has started to stick, add some water slowly and stir until it is desired consistency.
- Drain and rinse the tin of red kidney beans in a sieve, before stirring them into the chilli pot. Bring to the boil again and simmer without the lid for another 10 minutes. Season well.
- Tip, make this in advance of serving to allow flavours to develop.
- To serve, spoon the chilli and cooked rice into the pancake and sprinkle with cheese, before rolling into your desired shape.
