Chicken Pancakes – Ideal for Lunch

Pancakes

So you are used to pancakes for breakfast – or perhaps for pudding. Why not have them in place of a sandwich for lunch?

There was almost war in the kitchen for who got these chicken pancakes after the photoshoot… So my diplomatic solution is to make a large batch of pancake mixture so you can have them for breakfast, lunch and tea! Pancake day only happens once a year!

Ingredients:

Pancake mixture:

100ml Whole milk

55g Spelt flour

30ml Water

1 Egg

Coconut oil or butter for frying

For the filling:

1/2 Large chicken breast

40g Grated cheddar cheese

A handful of baby spinach leaves

Makes Approx. 3 depending on the size of your frying pan

Method:

Pancakes:

  • Sieve your flour in a bowl and make a well in the centre
  • Add the egg to the well and slowly pour the milk and water while whisking (this method stops lumps forming in your batter)
  • If you have time, leave for 10 minutes (or overnight is fine covered in cling film)
  • Add a tablespoon of coconut oil or a knob of butter to your frying pan
  • When hot, add enough batter to thinly cover the frying pan
  • Cook for several minutes on both sides until golden

For the filling:

  • Gently poach the chicken in stock until cooked – if you are in a hurry cut your chicken up so it cooks faster.
  • Arrange your spinach leaves on the pancake in a line, on one side. Then add the poached chicken and finally sprinkle the cheese on the top. Roll up and wrap a little baking paper around, tied with string to hold the pancake together.

How kids can help:

  • Measuring the ingredients
  • Egg cracking
  • Whisking the pancake mixture
  • Arranging the pancake fillings
  • Rolling your chicken pancake up
by

Please comment