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

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Chicken Pancake Recipe

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Rating: 2.5
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Course

Main Dish

Cuisine

American

Prep Time

40 minutes

Cook Time

50 minutes

Servings

pancakes MetricUS Imperial

Ingredients

• 3/4 cup plain flour
• 1/4 tsp Salt
• 1 cup Milk
• 2 eggs
• 1/2 cup tomato passata sauce
• 1/3 cup grated cheese
• olive oil spray

For the filling

• 30 gram butter
• 170 gram button mushroom quartered
• 1 Garlic Clove crushed
• 1 green onion sliced
• 2 cups finely chopped cooked chicken
• 1 tbsp chopped fresh flat-leaf parsley
• 1 cup fresh ricotta crumbled

Course Main Dish Cuisine American Prep Time 40 minutes Cook Time 50 minutes Servings pancakes MetricUS Imperial Ingredients 3/4 cup plain flour 1/4 tsp Salt 1 cup Milk 2 eggs 1/2 cup tomato passata sauce 1/3 cup grated cheese olive oil spray For the filling 30 gram butter 170 gram button mushroom quartered 1 Garlic Clove crushed 1 green onion sliced 2 cups finely chopped cooked chicken 1 tbsp chopped fresh flat-leaf parsley 1 cup fresh ricotta crumbled

Votes: 2 Rating: 2.5 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.