Chicken Pancakes

Chicken pancakes. Yes, you read that right. Tyler picked the recipe. He said, "I like chicken. I like pancakes. Let's try this recipe!" Well, OK then. 

These were interesting. The best thing I can come up with to compare them to is a savory crepe. I've had ham and cheese crepes before so this wasn't too out there. However, the chicken was pretty bland.  If you look at all the ingredients, none of them are particularly flavorful. I think this could be a great recipe if you jazz it up a bit. Maybe add some tomato, jalapeno, onion? All those ingredients make me think it's more of an enchilada than a crepe, but hey, whatever makes it better!

• 1 cup flour
• pinch of salt
• 2 eggs, lightly beaten
• 1 cup milk
• 2 Tbsp water
• vegetable oil
• 2 Tbsp butter or margarine
• 1/2 lb raw chicken meat, diced
• 1 clove garlic, crushed
• 1 large carrot, peeled and finely chopped
• 1/2 leek, washed, trimmed and thinly sliced
• 1/4 lb mushrooms, sliced
• 3/4 cup natural yogurt
• 1 tsp cornstarch
• salt and pepper
• 2 oz cheddar cheese, grated

Batter: sift the flour and salt into a bowl, make a well in the center and add the eggs. Add a little milk and gradually work in the flour, beating until smooth, then beat in the rest of the milk. 

Filling: Heat the butter in a pan, add the chicken and garlic and saute for about 5 minutes. Add the carrot and leek and continue cook on high for 5 minutes, stirring frequently. Add the mushrooms and cook for a further 5 minutes or so, still stirring all the time. 

Blend 4 Tbsp yogurt with the cornstarch and stir into the pan with seasonings. Bring to a boil and simmer for 2-3 minutes. 

Pancakes: Melt a knob of butter or a little oil in an 8 inch pan, pour in sufficient batter to just cover the base of the pan and cook until set and lightly browned. Turn over and lightly brown the other side. Turn out onto a plate and make 7 more pancakes. Divide the filling among them, roll up and place in a greased baking dish. Spoon the remaining yogurt down the center of the pancakes, sprinkle with cheese and cook at 400 degrees for 25 minutes. 

Serves 4

Prep Time: 25 minutes

Total Time: 50 minutes

Recipe from 50 Great Chicken Recipes by Rosemary Wadey