150g/5½oz self-raising flour
1 tsp baking powder
2 free-range eggs, beaten
2 tbsp milk
pinch chilli flakes
2 tbsp finely chopped fresh chard
4 tbsp cooked bulgar wheat
25g/1oz butter
55g/2oz butter
55g/2oz cooked skirrets (a type of root vegetable)
½ bunch fivers, or small onions, or shallots, chopped
½ tsp freshly ground black pepper
½ smoked duck breast, sliced
½ lemon, zest and juice
1 tbsp onion and beetroot preserve, to serve
For the bulgar wheat pancakes, place the flour and baking powder into a bowl and mix in the eggs and half of the milk, until well combined and smooth. Add the rest of the milk little by little as necessary until it has the consistency of a thick batter.
Stir in the chilli flakes, chard and bulgar wheat.
Heat the butter in a small frying pan over a high heat. Ladle half of the batter into the frying pan, swirl the pan to level off the mixture and fry for 2-3 minutes on each side, or until cooked through and golden-brown on both sides. Set aside. Repeat with the remaining batter.
For the duck and black pepper skirrets, melt the butter in a frying pan over a medium heat. Add the cooked skirrets, fivers and freshly ground black pepper and fry for 3-4 minutes.
Add the duck breast, lemon zest and lemon juice and cook for 2-3 minutes, or until warmed through.
To serve, place one of the bulgar wheat pancakes onto a serving plate, spoon the duck and skirrets on top of it, and finish with the second bulgar wheat pancake. Place one tablespoonful of onion and beetroot preserve on top of the bulgar pancake. Pour any juices remaining in the pan around the edge of the plate.
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