Baked chicken & mushroom pancakes


This was a “what I have in my kitchen” meal and it turned out really great! There are certain things I just always have in my pantry like flour, canned tomato, pasta, baking ingredients and so on, which makes things like pancakes fairly easy. And what I love about pancakes is that you can serve them sweet or savoury, rolled or folded, flavoured or plain, for breakfast or lunch…the list goes on! Use any vegetables you have on hand as a filling or the left over chicken or lamb of last night. There really are so many fillings that will make this quick meal a memorable one!

Ingredients (I got 6 pancakes out)
Batter
1 C Flour
1/2 Tsp salt
1 Tsp Baking powder
1 C Milk
2 Eggs
Non-stick spray
Filling
2 Chicken Breasts (I had chicken leftover from a roast)
1/2 Yellow onion, quartered
2 Garlic cloves, chopped
1/2 Punnet button mushrooms
1/3 C Canned chopped tomato
1/2 Tsp Brown sugar
Salt
Pepper
Thyme leaves
Cottage cheese (I used smooth cottage cheese)
1 C Cheddar cheese
1 C Mozarella
1C Yogurt
1/4 Cucumber, cut into blocks
Juice of 1/2 lemon

How to do it
Preheat oven to 190 degrees. Mix yogurt, cucumber & lemon juice together and season with salt & pepper. Set aside.
Sift dry ingredients for the pancakes. Add the wet ingredients and mix well with a handheld mixer. Heat a little olive oil and butter in a pan and sauté onions & garlic until translucent. Add mushrooms and toss until just cooked. Add the chicken & tomato and stir. Simmer for about 4 minutes. Add brown sugar, salt & pepper and stir through. Simmer for 3 minutes. Remove from heat and set aside.
Grease a skillet with non-stick. Pour about 1/4 C of the batter into the skillet, swirl to cover pan and cook for about 2 minutes before flipping over. Cook for a further 30 seconds. Repeat until you have used all the batter. Using a knife, spread cottage cheese onto pancakes and top with a little bit of grated cheese. Add chicken mixture and roll the pancakes tightly. Trim the ends of the pancakes and place into an oven-proof dish that was greased with non-stick. Bake in the oven until cheese has darkened in colour. Serve topped with coriander leaves and yogurt & cucumber sauce.

From my kitchen to yours, with love x

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