Creamy Black Pudding and Leek Pancakes

Creamy Black Pudding and Leek Pancakes

If you're looking for tasty savoury pancake filling ideas then how about these creamy leek and black pudding filled pancakes. The filling is deliciously creamy and works brilliantly as a main meal for pancake day.

Course Brunch, Main Course

Cuisine British

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 338kcal

Author Corina Blum

Equipment

Frying Pan

Ingredients

For the pancakes

100 g plain flour
2 eggs
300 ml milk I use semi skimmed

For the creamy black pudding and leek filling

1 tablespoon vegetable oil
1 onion finely diced
270 g leeks thinly sliced
100 g black pudding diced
100 ml double cream
100 ml stock I used vegetable stock
pinch salt
pinch black pepper

Instructions

How to make the pancakes

Whisk the pancake ingredients together and then spray a frying pan with a little oil. Add a ladle of batter at a time and cook the pancakes for a couple of minutes on each side. Stack them up when ready and put in the oven on a low heat to keep warm.

How to make the creamy leek and black pudding filling

Heat the oil in the frying pan and cook the onion and leek gently for about 5 minutes. Add the black pudding and continue to cook for another 5 minutes.
Stir in the cream, stock and seasoning and cook for another few minutes then serve the filling with the pancakes.

Notes

Nutritonal information is approximate and a guideline only.

Nutrition