A savory alternative to the classic sweet pancake.
For the pancakes;
- 50g plain flour (sifted)
- 1 eggs
- 150ml milk
- Pinch of salt
- 1 venison loin
- Handful of cranberries
- Handful of kale
- Salt and pepper (to taste)
Whisk together all the pancake ingredients, except the butter in a jug until smooth.
Melt the butter in a pan on a medium heat and add a ladle full of batter to the pan.
Cook for a minute or 2 on each side, until golden brown.
While you make the rest of the pancakes, keep the finished ones warm in the oven on a low heat, with a sheet of baking paper between each pancake.
Once the pancakes are made. Add some more butter to the pan. Once melted add the venison and cook for a minute or two. Turn the loin over and add the kale and cranberries to the pan. Season with salt & pepper and cook for another minute or two.
Rest for a minute and serve with the pancakes.