Mary Berry Chicken Pancakes Florentine Recipe

This creamy, golden Mary Berry Chicken pancakes florentine Recipe is made with tender roasted chicken, wilted spinach, and a rich Mornay sauce, and is ready in just under an hour. The real showstopper is that moment you pull the bubbling, browned dish from the oven, filling the kitchen with the scent of melting Gruyère. I love making this for a comforting supper that feels elegant enough for guests but uses simple, honest ingredients.

Why This Classic Works

I used to think stuffed pancakes were too fiddly for a weeknight dinner, but this recipe completely changed my mind. The genius of Mary’s style lies in the batter; adding melted butter directly into the mixture ensures the pancakes are incredibly tender and pliable, so they never crack when you roll them up.

Another lesson I learned is the importance of the sauce consistency. By making a slightly thicker Mornay sauce than usual, you ensure the filling stays rich and creamy inside the pancake, rather than leaking out into the baking dish. It’s a foolproof method that turns leftover chicken into something that tastes like a bistro special.

Mary Berry Chicken pancakes florentine Recipe Ingredients

• For the Pancakes:
• 150g plain flour
• 2 large eggs
• 300ml full-fat milk
• 25g unsalted butter, melted (plus extra for frying)
• Pinch of salt
• For the Florentine Filling:
• 300g cooked chicken, shredded or cubed (roast chicken works best)
• 200g fresh spinach (or 150g frozen, defrosted)
• 1 garlic clove, crushed
• For the Cheese Sauce (Mornay):
• 50g unsalted butter
• 50g plain flour
• 500ml whole milk
• 100g Gruyère or strong Cheddar cheese, grated (plus 25g extra for topping)
• 1 tsp Dijon mustard
• Pinch of nutmeg
• Salt and black pepper

How To Make Mary Berry Chicken pancakes florentine Recipe

1. Make the Batter: Sift the flour and salt into a large bowl. Make a well in the centre and add the eggs and a splash of milk. Whisk firmly, gradually adding the remaining milk until you have a smooth batter. Whisk in the melted butter and let the mixture rest for 15 minutes.
2. Cook the Pancakes: Heat a non-stick frying pan over medium heat and grease lightly with butter. Pour in a ladle of batter, swirling the pan to coat the base thinly. Cook for 1-2 minutes until golden, flip, and cook for another minute. Repeat to make 8 pancakes, separating them with greaseproof paper.
3. Prepare the Spinach: If using fresh spinach, wilt it in a hot pan with a splash of water for 2 minutes, then drain. If using frozen, defrost thoroughly. Crucial: Squeeze as much liquid as possible out of the spinach using a sieve or clean tea towel, then chop roughly.
4. Make the Cheese Sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, stirring constantly until the sauce thickens and bubbles. Remove from heat and stir in the mustard, nutmeg, and most of the grated cheese until melted. Season to taste.
5. Assemble the Filling: In a bowl, mix the shredded chicken, chopped spinach, crushed garlic, and about one-third of the cheese sauce. Stir well to combine.
6. Roll and Bake: Preheat your oven to 200°C (180°C fan/Gas 6). Place a spoonful of the chicken mixture onto each pancake, roll them up tightly, and arrange them seam-side down in a buttered baking dish.
7. Top and Finish: Pour the remaining cheese sauce over the rolled pancakes. Sprinkle with the reserved grated cheese. Bake for 20-25 minutes until the top is bubbling and golden brown.

Recipe Tips

• Squeeze the Spinach: This is the most important step. If your spinach is wet, it will dilute the creamy sauce and make the pancakes soggy. Squeeze it until it is bone dry.
• Rest the Batter: Letting the batter stand allows the gluten to relax and the starch grains to swell. This results in a lighter, softer pancake that is easier to roll without breaking.
• Don’t Overfill: It is tempting to pack the pancakes, but overfilling makes them hard to roll. Use about two tablespoons of filling per pancake for a neat, tight roll.
• Room Temperature Ingredients: Ensure your milk and eggs are at room temperature before making the batter to prevent the melted butter from seizing up into lumps when added.

What To Serve With Chicken Pancakes

Since this dish is rich and creamy, it needs something fresh to cut through the heaviness. A crisp green salad with a sharp lemon vinaigrette is the perfect accompaniment to balance the cheese sauce.

If you want a heartier meal, serve these with steamed green beans or tenderstem broccoli. A slice of crusty garlic bread is also excellent for mopping up any leftover Mornay sauce on the plate.

How To Store

These pancakes are best eaten fresh while the sauce is bubbly. However, you can assemble the dish up to the point of baking, cover it with foil, and store it in the fridge for up to 24 hours before baking.

Leftovers can be stored in an airtight container in the fridge for 2 days. Reheat gently in the microwave or a hot oven until piping hot throughout. Freezing is possible, but the sauce may split slightly upon reheating.

FAQs

Can I use store-bought pancakes?
Yes, you can use pre-made savoury pancakes to save time. However, homemade ones are much softer and absorb the sauce better.

What is the best cheese to use?
Gruyère is traditional for a Florentine style as it melts beautifully and has a nutty flavour. Mature Cheddar is a great alternative if you want a sharper taste.

Can I add mushrooms?
Absolutely. Sautéed button mushrooms make a delicious addition to the filling. Just ensure you cook the water out of them before mixing with the sauce.

Is this recipe gluten-free?
Not as written, but you can swap the plain flour for a gluten-free flour blend in both the batter and the sauce. The texture will be slightly different but still delicious.

Nutrition

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 180mg
• Sodium: 600mg
• Total Carbohydrate: 45g
• Protein: 38g