Even though South Africa’s summer weather has been pleasant so far, there are still wet days coming. We have a simple but satisfying rainy-day tradition of making pancakes. When we’re in the mood for a sweet snack while watching a movie at home, we never fail to order a stack of crêpes sprinkled with cinnamon sugar. But have you ever tried piling on the fillings, as we did with these chicken pancakes?
Chicken pancakes tips
These pancakes are ideally prepared as thin as possible, but if you want something a little thicker, add a little extra batter, but not too much. If you have any shredded, pre-seasoned chicken leftovers, this dish is perfect for a lazy Sunday. Some grilled tomato slices, cooked to perfection in an air fryer or skillet, and a dollop of avocado mash will add a splash of colour to the dish. Enjoy while it’s still hot and have it with any meal you choose.
If you slice these chicken pancakes into bite-sized pieces and serve them with some tasty condiments, they make a fantastic platter treat for parties.
If you’re looking for a quick and easy meal to prepare when the summer rains start, these chicken pancakes are a great option. They pack a lot of flavour and are satisfyingly substantial.
Chicken pancakes recipe
Course: Main, Snacks
Cuisine: Global
Difficulty: Easy
Servings: 4 servings
Prep time: 15 minutes
Cooking time: 15 minutes
Ingredients
- For the pancakes:
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115g plain flour
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1 pinch salt
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1 egg
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500ml milk
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1 tbsp. oil
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oil for frying
- For the filling:
-
1½ oz. butter
-
45g flour
-
250ml milk
-
170g cooked ham
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170g cooked chicken (left-overs are great here)
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salt and pepper
-
tomato slices
-
parsley sprigs
Method
- For the pancakes
- Sieve together flour and salt. Add egg, then gradually add half the milk, beating well until a smooth batter. Stir in remaining milk and oil.
- Put a little oil into the frying pan and heat. Pour off surplus oil.
- Pour about 2 tablespoons of batter into pan and tilt so that the batter covers the base.
- Cook until underside is golden. Toss or turn pancake and fry until second side is cooked. Turn out of pan and keep hot (see notes below). Repeat with remaining batter to give 8 pancakes.
- For the filling:
- Melt butter in pan, add flour and cook for a minute. Remove from heat and gradually stir in milk. Return to heat and bring to the boil, stirring all the time until sauce bubbles and thickens.
- Add chopped ham and chicken and season well.
- Divide filling between pancakes and roll up. Serve garnished with grilled tomato slices and parsley sprigs.
Notes
- To keep your pancakes warm, place on a plate over a pan of hot water and cover with foil. If they are going to be allowed to cool and get reheated, place a piece of greaseproof paper between each layer to prevent them from sticking together.