Chicken Pancakes HT
4 Hot Poultry
Nuts Alcohol Leftovers Main Course Pancake Day Shrove Tuesday
tbsp Melted Butter
teasp Lemon Juice
Parsley to garnish
Cooked Chicken, chopped
fl.oz. Chicken Stock
Sift the flour and salt into a bowl and make a well in the centre. Put the eggs and half the milk into the well and mix with a wooden
spoon or wire whisk, gradually drawing in the
flour and beating briskly to form a smooth thick batter.
Beat in the remaining milk and leave, covered, until required. Just before using, beat in the butter or oil.
To cook the pancakes, grease the base of an 18cm /7inch frying-pan with about
2 teasp oil and heat until the pan and oil are thoroughly hot. Pour in about 2 tbsp of the batter and immediately swirl around to
thinly coat the base of the pan.
Cook for about 1 minute, until the pancake has set and is lightly browned. Then turn and cook the other side for a few seconds.
Turn out on to a flat surface and leave to
Repeat with the remaining batter to make 8 or 9 pancakes. Heat the oven to 200C,
400F, Gas mark 6.
For the filling, melt the butter in a saucepan, add the mushrooms and cook gently until soft. Stir in the flour and cook for 1
minute. Gradually beat in the chicken stock and
heat, stirring continuously, to form a smooth sauce. Simmer for several
Stir in the sherry, chicken, salt and pepper to taste.
Arrange about 2 tbsp of the filling along the centre of each pancake. Roll up and arrange side by side in a single layer in a
buttered shallow ovenproof dish. Cover with
foil and cook in the oven for 25 minutes, until very hot.
Meanwhile heat the butter in a frying pan and gently fry the almonds until golden, stirring frequently. Add the lemon juice to
the pan. Scatter the almonds over the hot
pancakes, garnish with parsley and serve immediately.
Chicken Recipes | General Prep & Cooking Times