Pancakes with chicken breast and mushrooms

Delicious pancakes filled with chicken breast and mushrooms

If you're looking for a quick and tasty recipe, pancakes filled with chicken breast and mushrooms are the perfect option! This dish combines the soft texture of pancakes with a juicy and flavorful filling, creating an unforgettable culinary experience. Whether you serve them at a family dinner or as a main dish for a special occasion, these pancakes are sure to impress everyone.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients

For pancakes: (Quantities are adjustable, depending on how many pancakes you want to make)
- 250 ml buttermilk
- 250 ml milk
- 2 eggs
- A pinch of salt
- Flour (approximately 250 g, adjust according to consistency)
- Oil for frying

For the filling:
- 1 chicken breast (approximately 300 g)
- 400 g champignon mushrooms
- 1 green onion
- 2 tablespoons of oil
- 1 tablespoon of flour
- 250 ml milk
- 200 ml sour cream
- Greens (parsley or dill)
- Salt, pepper, nutmeg to taste
- Grated cheese (approximately 150 g)
- Butter for greasing the baking dish

A Brief History

Pancakes are a classic dish found in many culinary cultures, each with its own variations and fillings. This recipe brings a modern twist, combining the tradition of pancakes with hearty ingredients like chicken breast and mushrooms. It's a great way to transform a simple dish into a gourmet meal, full of flavors and textures!

Preparation Steps

Step 1: Preparing the pancakes

1. Mix the ingredients: In a large bowl, combine the buttermilk, milk, eggs, and salt. Mix well until you get a smooth mixture.
2. Add the flour: Start adding the flour gradually, stirring continuously until the batter becomes smooth and lump-free. The ideal consistency is similar to that of thinner sour cream.
3. Fry the pancakes: Heat a non-stick skillet over medium heat and add a little oil. Pour a portion of the batter into the skillet, rotating it to evenly cover the bottom. Fry the pancake for 1-2 minutes on each side until golden. Repeat until you finish the batter.

Step 2: Preparing the filling

1. Prepare the chicken breast: Cut the chicken breast into small cubes. Season with salt and pepper.
2. Fry the chicken: In a skillet, add one tablespoon of oil, and once it's hot, add the chicken breast. Fry until golden and well cooked (about 8-10 minutes).
3. Add the mushrooms: Clean the mushrooms and slice them. Add them to the skillet along with the chopped green onion. Fry until the mushrooms release their liquid and it evaporates completely (about 5-7 minutes).
4. Prepare the sauce: In a small bowl, mix one tablespoon of flour with milk and sour cream. Add this mixture to the skillet over the chicken and mushrooms. Add nutmeg and greens. Let it cook for a few minutes until the sauce thickens slightly.

Step 3: Assembling the pancakes

1. Fill the pancakes: Take one pancake and add a tablespoon of filling in the center. Fold the pancake like a stuffed cabbage, folding the edges to seal the filling.
2. Place in the baking dish: Grease a baking dish with a little butter and place the filled pancakes with the folded side down.
3. Add the sauce: Pour the remaining sauce over the pancakes. Grate cheese on top and add a few flakes of butter.

Step 4: Baking

1. Bake the pancakes: Preheat the oven to 180°C and place the dish inside. Bake for 15-20 minutes until the cheese melts and turns slightly golden.

Serving

Serve the pancakes warm, garnished with sour cream and fresh greens. They are excellent alongside a crunchy green salad or mashed potatoes, which will perfectly complement the texture and flavors of the pancakes.

Practical Tips

- For thin pancakes: It is important to have a well-heated skillet and pour small amounts of batter.
- Variations of the filling: You can add feta cheese or mozzarella to the filling for extra flavor. Also, try adding vegetables like spinach or bell peppers to diversify the recipe.
- Browse through recipes: These pancakes pair perfectly with a dry white wine or a fruit cocktail for a special dinner.

Frequently Asked Questions

1. Can I use other types of mushrooms?
Yes, shiitake or portobello mushrooms can add a distinct and pleasant flavor.

2. How can I store the pancakes to eat later?
Keep the filled pancakes in the refrigerator in an airtight container for 2-3 days. You can reheat them in the oven to regain their crispy texture.

3. Can they be frozen?
Yes, the filled pancakes can be frozen. Make sure to pack them well to prevent ice crystals from forming.

Calories and Nutritional Benefits

Each serving of pancakes with chicken breast and mushrooms contains approximately 450-500 calories, depending on the ingredients used. They are a good source of protein due to the chicken breast and mushrooms, while the sour cream adds creaminess.

Personal Note

This recipe for pancakes with chicken breast and mushrooms was inspired by the moments spent in the kitchen with my grandmother, who always knew how to turn simple ingredients into unforgettable meals. Try to add a dash of love to each pancake, and the result will surely be delicious! Bon appétit!