Chicken pancakes are a recipe that goes well on any occasion. In addition to being quick and easy, it uses simple ingredients and is delicious.
Chicken pancakes are a recipe that goes well for both lunch and dinner (quick lunch recipes). Because, in addition to being quick and easy to make, it uses very simple ingredients and you can also vary the filling options (Recipes with ground meat). Either way, it’s delicious! Anyway, the preparation time is 40 minutes and the yield is 5 servings per recipe. So, check out the step-by-step instructions for this delicious shredded chicken pancake recipe below.
Shredded chicken pancake recipe
Ingredients for the dough
- 1 ovo
- 1 cup of milk (tea)
- 2 tablespoons melted unsalted butter
- 1 cup (tea) wheat flour
- 1/2 teaspoon of salt
Ingredients for the filling
- 1 tablespoon of oil (12 g)
- 1/2 small chopped onion (50 g)
- 1 large chicken breast, boneless and skinless, cooked and shredded (350 g already cooked and shredded)
- 3 tablespoons of tomato paste (60 g)
- 1 cube of Knorr chicken stock
- 350 ml of boiling water
- 1/2 package of green corn (100 g)
- 1/2 tablespoon of chopped parsley (8 g)
How to prepare chicken pancake
- First, place the egg, milk, wheat flour, butter and salt in a blender.
- Then, beat everything at medium power, for 3 minutes, until you obtain a smooth and homogeneous mixture.
- Then, take a medium non-stick frying pan and grease it with a drizzle of oil.
- Place over low heat, use a ladle to take some of the dough and cover the entire frying pan, leave for 1 minute or until the sides of the pancake loosen.
- Place a medium frying pan, greased with a drizzle of oil, over low heat, cover the surface with a small ladle of dough and leave for 1 minute, or until the sides loosen.
- Flip the pancake with the help of a spatula and leave for another 1 minute. Repeat the process with the rest of the dough, remembering to add oil to the pan whenever necessary. Reserve.
- Now, prepare the filling. To do this, take a pan, place it over high heat and add oil to heat it.
- Then add the onion and sauté quickly.
- Then, add the shredded chicken and fry for 5 minutes, until golden.
- Add the tomato sauce and chicken broth, dissolved in boiling water, and cook over medium heat, with the pan half covered, for 5 minutes.
- Finally, add the corn and parsley, mix well.
- Then, take each pancake dough and place the filling on one end and roll up the dough.
- Place the pancake on a platter and repeat the same process with all the pancakes.
- Pour sauce on top and sprinkle grated cheese. Serve immediately.
Tips and curiosities
- If you prefer, you can put mozzarella cheese on top of the chicken pancakes and put them in the oven to brown.
- Another option is to vary the fillings, for example, add cottage cheese (learn how to make homemade cottage cheese), bacon, vegetables, hearts of palm, among others.
- Furthermore, you can also make the pancake with ground meat. It’s delicious.
- One interesting thing about chicken pancakes is that there are theories about their origins. One of them is that the recipe emerged more than 9 thousand years ago when porridge accidentally fell onto the stove. The Italians claim that the dish appeared in the 5th century.
- Anyway, this recipe is one of the most traditional in Brazil, but it also has options for sweet pancakes (American pancake recipe), which are perfect for breakfast or snack time.
- One tip is to prepare a tasty banana pancake, see how to do it.
- Easy to shred chicken breast in less than 1 minute. Learn how to do this easy technique here.
So, if you liked this recipe and want to learn more tips, read also: Simple and delicious ground beef pancake recipe.
Sources: Tudo Gostoso
