Description
A classic homemade chicken pancake recipe, described as a comforting, simple, and nutritious meal perfect for a family dinner. This recipe brings a touch of home and joy to any table, proving that good food doesn’t need to be complicated to be full of love and nourishment.
Ingredients
1 cup Milk (whole or plant-based)
1 cup Wheat flour
1 large Egg
1 pinch Salt
1 tablespoon Olive oil or vegetable oil
2 cups Cooked shredded chicken breast
1/2 small Chopped onio
2 cloves Minced garlic
1/2 cup Tomato sauce
1/2 cup Heavy cream or shelf-stable cream
1/4 cup Grated Parmesan cheese (optional, for gratinating)
1 tablespoon Olive oil
To taste Salt and black pepper
To taste Chopped parsley
Instructions
- In a blender, combine milk, flour, egg, salt, and olive oil until smooth. Let the batter rest in the refrigerator for 10 minutes to hydrate the flour and ensure tender pancakes
- Heat a non-stick skillet greased with olive oil. Pour a small ladleful of batter, swirling to cover the bottom. Cook for 1 to 2 minutes on each side until golden. Repeat with the remaining batter
- In a pan, heat olive oil and sauté onion and garlic. Add shredded chicken, tomato sauce, salt, and pepper. Cook for a few minutes. Stir in the cream and chopped parsley. This creamy filling is the heart of our chicken pancake!
- Spread chicken filling in the center of each pancake. Roll them up. Arrange the chicken pancakes side by side in a greased baking dish. If desired, cover with more sauce and grated cheese
- Bake in a preheated oven at 180°C (350°F) for 15 to 20 minutes, or until the chicken pancakes are heated through and the cheese is golden and bubbly. Serve immediately and enjoy your delicious chicken pancake!
Notes
For perfect batter, it should have a thin cream consistency. Adjust with milk or flour if needed. Use a hot skillet for the first pancake, then adjust heat to medium-low for subsequent pancakes to ensure even cooking.
For succulent chicken, cook it with seasonings (bay leaf, onion, garlic) for flavor. Shred it while still warm, it’s easier. Avoid overcooking the chicken filling, as its flavor is crucial for your chicken pancake.
Do not overfill the pancakes to make rolling easier. For large quantities, use larger baking dishes or divide into multiple dishes. Details make a difference.
Store filled pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, roll and arrange them in a freezer-safe dish or individually. They keep for up to 3 months. Pre-assembled chicken pancakes are a lifesaver!
To reheat refrigerated chicken pancakes, bake in a preheated oven at 180°C (350°F) for 15-20 minutes, covered. If frozen, bake directly from frozen (30-40 minutes) or thaw first.
- Prep Time: 20 mins
- Cook Time: 32 mins
- Category: Dinner
- Method: Baking
- Cuisine: Brazilian