Chicken Pancake Recipe
Servings Prep Time
8pancakes 40minutes
Cook Time
50minutes
Servings Prep Time
8pancakes 40minutes
Cook Time
50minutes
Ingredients
For the filling
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.