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Chicken Pancakes   HT  MC   60mins

 

Serve     Hot   Poultry   Nuts  Alcohol  Leftovers Main Course Pancake Day  Shrove Tuesday 

 

Ingredients

For the Pancakes

175g/6oz Plain Flour

1/4 teasp Salt

2 Eggs

390ml/13 fl.oz. Milk

1 tbsp Melted Butter

Oil for frying

For the topping

25g/1oz Butter

1 tbsp Oil

25g/1oz Flaked Almonds

1 teasp Lemon Juice

Fresh Parsley to garnish

For the filling

175g/6oz Cooked Chicken, chopped

25g/1oz Butter

25g/1oz Flour

250ml/10 fl.oz. Chicken Stock

2 tbsp Sherry

100g/4oz Mushrooms, sliced

Salt and Pepper

 

 

 

 

 

 

Instructions

 

1. 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.

 

2. Beat in the remaining milk and leave, covered, until required. Just before using, beat in the butter or oil.

 

3. 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.

 

4. 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 cool.

 

5. Repeat with the remaining batter to make 8 or 9 pancakes. Heat the oven to 200C, 400F, Gas mark 6.

 

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 minutes.

 

7. Stir in the sherry, chicken, salt and pepper to taste.

 

8. 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.

 

9. 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.

 

More Chicken Recipes  |  General Prep & Cooking Times  

 

   

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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