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Chicken pancakes
Chicken pancakes
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Kids will love making these quick and easy chicken pancakes!
Ingredients:
  • 187.50 ml plain flour
  • 0.60 gm salt
  • 257.50 gm milk
  • Olive oil cooking spray
  • 125.00 ml tomato passata sauce
  • 82.50 ml grated tasty cheese
  • 30g butter
  • 170g button mushrooms, quartered
  • 1 garlic clove, crushed
  • 1 green onion, sliced
  • 500.00 ml chopped cooked chicken
  • 20.00 ml chopped fresh flat-leaf parsley leaves
  • 200g ricotta
Instructions:
  • Combine flour, salt, milk, and eggs in a blender and blend until smooth. Cover and let it rest for 20 minutes.
  • Grease an 18cm non-stick frying pan with oil and heat over medium heat. Pour 1/4 cup of batter into the pan, swirling to cover the base. Cook for 2 minutes until light golden, then flip and cook for 30 seconds. Transfer to a plate and cover to keep warm. Repeat with remaining batter to make a total of 8 fluffy and delicious pancakes.
  • In a sizzling pan, melt butter over medium-high heat. Toss in mushrooms, garlic, and onion, stirring for 2 minutes until mushrooms are tender. Transfer the fragrant mixture to a bowl and allow it to cool for 10 minutes. Mix in chicken, parsley, and creamy ricotta.
  • Preheat the oven to 200°C/ 180°C fan-forced. Roll 1 pancake with 1/4 cup filling, place it in a greased 20cm x 30cm ovenproof dish. Repeat with the remaining pancakes and filling. Top with passata and cheese. Bake covered with foil for 20 minutes. Remove foil and bake for another 5 minutes until the cheese is golden. Serve.

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