How to make the best savoury pancake bakes

How to make the best savoury pancake bakes

Learn how to make the cheesiest savoury pancake bakes (just in time for Pancake Day)! Make a simple 3 ingredient pancake batter and transform them into an epic pancake cake and a roll-up bake with the best fishy fillings and the crispiest cheesy topping 😍💥

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Pilchard Pancake Cake

Serves 8


For the pancakes:
1 cup self-raising flour
2 large eggs
1¼ cups milk

For the pilchard pancake cake:
1½ tins (400g each) Lucky Star Pilchards in Tomato Sauce
1 onion, finely chopped
2 cloves garlic, crushed
4 tomatoes, chopped
1 tsp curry powder
¼ cup coriander leaves, roughly chopped
½ tsp each salt and pepper
1½ cups grated cheddar cheese

Serving suggestion:
Fresh coriander sprigs


1. Preheat the oven to 180°C. Line a round cake tin (20cm) with baking paper.

For the pancakes:
2. Sieve the flour into a medium bowl and make a well in the centre of the flour. Add the eggs and milk and using an electric mixer beat until smooth and lump-free.

3. Heat a greased medium sized pan over medium-low heat. Using a soup ladle, pour the batter into the heated pan and gently tilt the pan until the batter is evenly spread. Cook for 2-3 minutes per side until slightly golden on the edges. Place the cooked pancake on a plate, repeat until the batter is finished, then cover and set aside.


For the pilchard pancake cake:
4. Remove and discard the pilchard bones with a fork. Flake the pilchards and set aside.

5. In an oiled pan, sauté the onion until soft and lightly golden. Add in the garlic and sauté for 30 more seconds.

6. Add in the tomatoes, curry powder and chopped coriander. Stir in the reserved pilchards sauce, cover the pot with a lid and simmer for 8-10 minutes. Season to taste with salt and pepper.


7. Add the pilchards and allow to cook slightly, about 5 minutes.

8. Layer the bottom of the cake tin with a pancake. Add a layer of the pilchard mixture, then sprinkle over ½ cup of cheese. Repeat with the remaining pancakes, pilchards and cheese and bake the pilchard pancake cake for 20-25 minute. Allow to cool slightly before slicing into 8 portions. *Chef’s Tip: The dish will hold its shape better if cooled slightly before slicing.

9. To serve, garnish with fresh coriander sprigs and ENJOY!

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