Chicken Pancake Recipe

Who said pancakes were only meant to be eaten for breakfast? And who said that the food could only be sweet and/or topped with fruits, syrups, and other sugary condiments? No one, that’s who! Which is why with immense excitement and much pride we present to you the recipe for a cheesy chicken pancake!

The preparation resembles a baked casserole or pie, except that it isn’t either of those things. The chicken pancake is the savoury big daddy of breakfast pancakes. The dish features non-sweet pancakes rolled with a delicious chicken filling and baked to perfection under a thick blanket of cheese! Sounds like a dream, doesn’t it? So get cooking! Follow the recipe below to make your very own chicken pancakes at home!

 

Image: Kenwood

Feature Image: Delicious. Magazine

Print Recipe
Chicken Pancake Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 50 minutes
Servings
pancakes
Ingredients
For the filling
Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 50 minutes
Servings
pancakes
Ingredients
For the filling
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
For the pancake
  1. Process flour, salt, milk and eggs until smooth. Cover. Set aside for 20 minutes.
  2. Spray an 18cm (base) non-stick frying pan with oil and heat over medium heat.
  3. Pour 1/4 cup batter into pan and swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 30 seconds. Transfer to a plate. Cover to keep warm.
  4. Repeat with remaining mixture to make 8 pancakes.
For the filling
  1. Melt butter in a frying pan over medium-high heat.
  2. Add mushrooms, garlic and onion. Cook, stirring, for 2 minutes or until mushrooms are tender. Transfer to a bowl. Cool for 10 minutes.
  3. Stir in chicken, parsley and ricotta.
Putting the together the chicken pancake
  1. Preheat oven to 200°C/ 180°C fan-forced.
  2. Place 1 pancake on a plate and top with 1/4 cup filling. Roll up to enclose.
  3. Place in a greased 8cm-deep, 20cm x 30cm ovenproof dish. Repeat with remaining pancakes and filling.
  4. Top with passata and cheese.
  5. Cover dish with foil. Bake for 20 minutes or until heated through. Remove foil. Bake for 5 minutes or until cheese is golden.
  6. Serve.

Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.