SAVORY PANCAKES WITH SPRING ONION AND CHICKEN
Discovered at a Saturday morning lunch crisis. Hubby loves it and requests it every day for lunch.
Provided by newcook
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Mix spring onions, flour, sun-dried tomatoes, sugar, baking powder, baking soda, and salt together in a large bowl.
- Beat buttermilk, milk, melted butter, and egg together in a separate bowl until smooth.
- Heat a lightly oiled griddle over medium-high heat.
- Pour buttermilk mixture over flour mixture; mix together with a wooden spoon or fork until batter is just blended.
- Pour 1/2 cup of the batter onto the hot griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and top with some pepper Jack cheese and 1 slice of chicken. Cook until browned on the bottom, 2 to 3 minutes. Flip again and cook until chicken is warmed through, about 30 seconds. Repeat with remaining batter.
Nutrition Facts : Calories 268 calories, Carbohydrate 24.8 g, Cholesterol 73.1 mg, Fat 13.2 g, Fiber 1.7 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 765.4 mg, Sugar 5.5 g
CHICKEN PANCAKES
This is a recipe from my Great-Grandmother Sullivan. She made this for breakfast, lunch and dinner. It was a great way to use up left over chicken.... she had 15 children.... nothing went to waste.
Provided by Colleen Sowa
Categories Pancakes
Time 40m
Number Of Ingredients 11
Steps:
- 1. Mix together all of the batter ingredients well. If the batter is too thin, add flour. If it is too thick, add a little milk. The batter should be thick. Add the onions and chicken. Let sit for 5 minutes.
- 2. Cook on hot greased griddle as you would any pancake, turning over after bubbles appear.
- 3. *** Serve with chicken gravy, cheese sauce, butter, or syrup (personally, I don't care for the syrup).
CHICKEN PANCAKES
Steps:
- Cook the onions and apples in the butter, until tender, then season with curry powder. In a food processor, coarsely chop the nuts with the chicken. Add the cooked onions and apples and the egg and process just until combined and almost pureed. The mixture should come together but
- not be pasty. Season with 1/2 teaspoon salt and freshly ground black pepper. Shape the mixture into 8 small patties. Dredge them lightly in flour and cook in butter for 3 minutes a side or until hot through.
- Serve over a green salad or with cabbage. Delicious topped with sour cream.
CRISPY PANCAKES WITH CREAMY CHICKEN & BACON
A grown-up homage to a schooldays favourite, these upgraded crispy pancakes are filled with creamy chicken, bacon and chestnut mushrooms
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins each side until golden brown and cooked through, then transfer to a plate. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken.
- If the pan looks dry, add the remaining oil, then the onion. Cook for 5 mins until softened and translucent, then stir in the mushrooms and some seasoning. Cook for 5-10 mins until the mushrooms are soft and most of the liquid in the pan has cooked. Stir in the flour, mixing it into the mushrooms to make a chunky paste, then pour in the milk, a little at a time, whisking continuously until you have a smooth sauce. Bubble for 2-3 mins until thick. Chop the chicken into small chunks and add back to the pan along with the lardons and any juices from the plate. Check the seasoning, stir in the parsley, then leave to cool and chill until you're ready to fill the pancakes.
- To make the pancakes, tip the flour into a large bowl and season with 1/2 tsp salt. Make a well in the centre and crack in the 2 eggs. Pour in the milk, then use a large whisk to combine the eggs and milk, working the flour into the liquid until you have a smooth, thin batter. Heat a large frying pan or crêpe pan with a drizzle of oil.
- When the pan is hot, pour in just under a ladleful of the batter and quickly swirl the pan to spread it across the surface, filling any gaps with an extra drizzle of batter. When the underside of the pancake is golden, flip and cook for 30 secs more. Transfer to a plate and make three more pancakes in the same way, then cool until you're ready to assemble. If you want to make the pancakes a day ahead, once cool stack on a plate, separated with sheets of baking parchment, then wrap the plate in cling film. Chill for up to 2 days.
- Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Take one pancake and brush a circle of beaten egg around the edge. Pile a quarter of the chicken mixture into the centre of the pancake (the sauce should have thickened while chilling), then fold the pancake over and press the edges together to make a pasty shape. Transfer to a baking tray and continue assembling the remaining pancakes. Brush the top of each one with more egg and scatter over the breadcrumbs, then bake for 20-25 mins, swapping the trays halfway through. Leave to cool for 5 mins before serving with salad or baked beans, if you like.
Nutrition Facts : Calories 577 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 2.7 milligram of sodium
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