Creamy Smoked Haddock & Leek Pancakes topped with Chorizo ‘Breadcrumbs’

This recipe works out to 10sp/9pp/approx 400kcal per serving

(for 2 filled pancakes)


RECIPE : Serves 4

(2 pancakes per serving)

For the pancakes; 

125g plain flour

1 medium egg

125ml skimmed milk

For the Filling;

3 medium leeks

400g smoked haddock fillets, skin removed

4 tablespoons skimmed milk

120g Weight Watchers West Country Thick Cream

1 teaspoon wholegrain mustard

fresh dill

black pepper

1 tablespoon cornflour mixed with a little cold water

For the Chorizo ‘Breadcrumbs’;

80g chorizo sausage, diced


Make the pancake batter by sifting the flour. Make a well and add the egg. Whisk together, gradually adding the milk until you have a smooth batter.

Make 8 small-medium pancakes in a hot pan using low fat cooking spray.

Slice the leeks finely and fry gently for around 10 minutes in a little low fat cooking spray until soft.

Cut the smoked haddock into small cubes. Add to the leeks with 4 tablespoons skimmed milk. Pop a lid on the pan and poach gently for about 5 minutes until the fish is cooked.

While the fish is cooking, pop the chorizo into a food processor and blitz until it resembles fine breadcrumbs. Fry in a pan with no added oil until crispy.

When the fish is cooked, add the Weight Watchers cream, wholegrain mustard and a few sprigs of dill. Season to taste with black pepper. Add the cornflour to thicken the sauce. Mix very gently so that the fish doesn’t break up too much.

Serve by adding the creamy fish sauce into the warm pancakes and sprinkle with chorizo breadcrumbs before rolling up. Allow 2 filled pancakes per person.