Chicken pancakes

Chicken and Mushroom Pancakes - A Delicious Recipe for Special Moments

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 4

Welcome to the delicious world of pancakes! These chicken and mushroom pancakes are not just a hearty meal, but also a perfect opportunity to showcase your culinary skills. This recipe combines the soft texture of pancakes with a savory filling of chicken, mushrooms, and cheese, resulting in a dish that will impress all family members or friends. Let's begin our culinary journey!

Ingredients

For the pancakes:
- 1 egg
- 150 ml milk
- 100 g flour (approximately, adjust according to desired consistency)
- A pinch of salt

For the filling:
- 1 chicken breast (approximately 300 g)
- 300 g cheese (preferably one that melts well)
- 200 g mushrooms (champignon or any other preferred type)
- 1 teaspoon oregano
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1-2 tablespoons olive oil
- A bit of fresh chopped parsley

For the flavored potato garnish:
- 4 medium potatoes
- 1 teaspoon chili (or to taste)
- 1 teaspoon thyme
- 1 teaspoon oregano
- 50 ml milk
- 100 ml water
- 1 teaspoon sweet paprika
- Salt and pepper to taste

For the white sauce:
- 30 g butter
- 1 tablespoon flour
- 100 ml milk
- Salt and white pepper to taste

For the Korean carrot salad:
- 1 large carrot
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh chopped coriander
- Vinegar (to taste)
- Oil

The story behind the recipe

Pancakes are a universal dish, found in various forms all over the world. Whether sweet or savory, pancakes always bring a smile to the faces of those who enjoy them. This chicken and mushroom pancake recipe originates from the desire to create a versatile dish that is not only nutritious but also full of flavors. The combination of chicken and mushrooms enriches the textures, while the cheese adds a creamy note that makes them irresistible.

Step-by-step instructions

Step 1: Preparing the pancakes

1. In a bowl, crack the egg and add the milk. Mix well with a whisk or fork until the mixture is smooth.
2. Gradually add the flour and a pinch of salt, stirring to avoid lumps. The consistency should be similar to that of a thinner sour cream.
3. Let the batter rest for 10-15 minutes. This will help achieve fluffier pancakes.
4. Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour a ladle of batter and swirl the pan to form an even pancake. Cook for 1-2 minutes on each side until golden. Repeat the process until the batter is finished.

Step 2: Preparing the filling

1. Slice the chicken breast into thin fillets and season with salt, pepper, oregano, and rosemary. Add 1-2 tablespoons of olive oil for an even more intense flavor.
2. Heat a grill or skillet over medium heat and cook the chicken for 4-5 minutes on each side, or until fully cooked. Let it cool, then slice it into thin strips.
3. Wash the mushrooms and slice them thinly. In a skillet, add a little oil and sauté the mushrooms for about 5-7 minutes until golden and they release their juice.

Step 3: Assembling the pancakes

1. On each pancake, place a portion of chicken strips, a few slices of mushrooms, and a layer of grated cheese. Sprinkle a little fresh parsley for added flavor.
2. Fold the pancakes like a package and place them in a baking dish.
3. Sprinkle the remaining cheese on top and bake for 15-20 minutes at 180°C, or until the cheese is completely melted and forms a golden crust.

Step 4: Preparing the potato garnish

1. Peel the potatoes and slice them into round pieces. Season with chili, thyme, oregano, salt, pepper, and sweet paprika.
2. In a skillet, add the potatoes, 100 ml of water, and a splash of oil. Cover the skillet and let them cook over low heat for 15-20 minutes without stirring.
3. Finally, add 50 ml of milk, let it boil for a few moments, then remove from heat.

Step 5: Preparing the white sauce

1. In a saucepan, melt the butter over low heat. Add the flour and stir continuously to avoid lumps.
2. Gradually add the milk, stirring continuously until the sauce becomes creamy. Season with salt and white pepper to taste.

Step 6: Preparing the carrot salad

1. Peel the carrot and grate it. In a bowl, mix the carrot with sugar, salt, pepper, coriander, vinegar, and oil. Let the salad sit for 10 minutes to combine the flavors.

Serving and suggestions

Serve the pancakes warm, alongside the flavored potato garnish and white sauce. Add a portion of carrot salad for a fresh and crunchy contrast. This dish is perfect for a family Sunday lunch or a festive dinner.

Possible variations

- You can replace chicken with turkey or other types of meat, such as pork or beef.
- Add vegetables like red bell pepper or zucchini to the filling for extra flavor.
- Substitute cheese with feta or mozzarella to explore new flavors.

Frequently asked questions

1. Can I use whole wheat flour for the pancakes?
Yes, you can use whole wheat flour, but you will need to adjust the amount of milk, as whole wheat flour absorbs more liquid.

2. How can I make the pancakes fluffier?
Make sure to let the batter rest before cooking and do not mix too much after adding the flour.

3. What is the best garnish for these pancakes?
The flavored potato garnish is excellent, but you can also try a green salad or grilled vegetables.

Nutritional information (per serving)

- Calories: Approximately 600 kcal
- Protein: 40 g
- Carbohydrates: 50 g
- Fat: 30 g

Now you are ready to start cooking! These chicken and mushroom pancakes are not just a simple recipe, but also a wonderful way to surprise your family with a tasty and nutritious dish. Don't forget to enjoy every step of the process and let yourself be inspired by the flavors that intertwine in your kitchen! Enjoy your meal!