Pancakes with chicken and mixed vegetables

Name: Pancakes with chicken and mixed vegetables
Ingredients: 18; 20 classic pancakes; without flavors; just with salt; a large boiled chicken breast (in broth or salted water); finely chopped with a knife; 25-30 g of butter (to taste); a box of sour cream (150 g); a box of mixed boiled vegetables; salt; and pepper to taste.

Appetizers - Pancakes with chicken and mixed vegetables by Sanziana N. - Recipia

Chicken and vegetable pancakes: a quick and simple delight Preparation time: 20 minutes Cooking time: 15 minutes Total time: 35 minutes Servings: 4 I propose a delicious recipe for chicken pancakes with a mix of vegetables, perfect for a quick, healthy, and flavorful dinner. This simple recipe combines the soft texture of the pancakes with the juicy filling of chicken and vegetables, offering you an unforgettable culinary experience. Ingredients: For the pancakes: - 150 g flour - 2 eggs - 300 ml milk - 1 pinch of salt - 1 tablespoon oil (for greasing the pan) For the filling: - 300 g chicken breast, diced - 1 can of mixed vegetables (carrots, peas, corn) - 200 ml sour cream - 2 tablespoons olive oil - Salt and pepper, to taste - A handful of fresh parsley, chopped (for garnish) Instructions: 1. Preparing the pancake batter: In a large bowl, mix the flour with a pinch of salt. In another bowl, beat the eggs with the milk, then add the liquid mixture to the flour. Mix well until you get a smooth batter without lumps. Let the batter rest for 10 minutes. 2. Frying the pancakes: Heat a non-stick pan over medium heat and grease it with a little oil. Pour a small ladle of batter into the pan and spread it evenly. Fry the pancake for 1-2 minutes on each side until golden. Repeat the process until you finish all the batter. You should get about 6-8 pancakes. 3. Preparing the filling: In a pot, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken and fry until golden and well cooked, about 5-7 minutes. Then add the drained mixed vegetables, stirring well. Continue cooking for 3-4 minutes. 4. Finishing the filling: Lower the heat and add the sour cream, stirring until well combined. Season with salt and pepper to taste. Let the mixture simmer over low heat for 2-3 minutes for the flavors to meld. 5. Assembling the pancakes: Fill each pancake with the chicken and vegetable filling, then roll or fold them in half. 6. Serving: Arrange the pancakes on a platter and garnish with chopped fresh parsley. You can serve these pancakes with a fresh green salad or yogurt sauce for an extra touch of freshness. Useful tips: - You can experiment with different types of meat, such as turkey or pork, to vary the recipe. - If you prefer a stronger flavor, add spices like paprika or herbs de Provence to the filling. - Instead of sour cream, you can use Greek yogurt for a healthier filling option. - These pancakes can also be an excellent meal prep option, as they can be reheated the next day. This chicken and vegetable pancake recipe is perfect for a quick, delicious, and healthy dinner that will delight your family and friends. Try it and enjoy a wonderful taste!

Category: Appetizers Author: Sanziana N. Views: 1 Date: 06.10.2024

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