CRAZY PANCAKES
These are so fast and easy. Something a little different for breakfast. They are wonderful with maple syrup drizzled on top, and no need to butter.
Provided by startnover
Categories Breakfast
Time 20m
Yield 9 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in 9 by 13 pan in 425° oven.
- Meanwhile place all ingredients in a blender and blend well.
- Leave pan in oven with butter and pour batter over butter.
- Carefully close oven and cook 15-20 minute.
- Pancake should rise up and get golden brown. When you take it out of the oven it will fall.
Nutrition Facts : Calories 175.8, Fat 11.1, SaturatedFat 6, Cholesterol 145.8, Sodium 250.1, Carbohydrate 12.1, Fiber 0.4, Sugar 0.2, Protein 6.6
CRISPY PANCAKES WITH CREAMY CHICKEN & BACON
A grown-up homage to a schooldays favourite, these upgraded crispy pancakes are filled with creamy chicken, bacon and chestnut mushrooms
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins each side until golden brown and cooked through, then transfer to a plate. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken.
- If the pan looks dry, add the remaining oil, then the onion. Cook for 5 mins until softened and translucent, then stir in the mushrooms and some seasoning. Cook for 5-10 mins until the mushrooms are soft and most of the liquid in the pan has cooked. Stir in the flour, mixing it into the mushrooms to make a chunky paste, then pour in the milk, a little at a time, whisking continuously until you have a smooth sauce. Bubble for 2-3 mins until thick. Chop the chicken into small chunks and add back to the pan along with the lardons and any juices from the plate. Check the seasoning, stir in the parsley, then leave to cool and chill until you're ready to fill the pancakes.
- To make the pancakes, tip the flour into a large bowl and season with 1/2 tsp salt. Make a well in the centre and crack in the 2 eggs. Pour in the milk, then use a large whisk to combine the eggs and milk, working the flour into the liquid until you have a smooth, thin batter. Heat a large frying pan or crêpe pan with a drizzle of oil.
- When the pan is hot, pour in just under a ladleful of the batter and quickly swirl the pan to spread it across the surface, filling any gaps with an extra drizzle of batter. When the underside of the pancake is golden, flip and cook for 30 secs more. Transfer to a plate and make three more pancakes in the same way, then cool until you're ready to assemble. If you want to make the pancakes a day ahead, once cool stack on a plate, separated with sheets of baking parchment, then wrap the plate in cling film. Chill for up to 2 days.
- Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Take one pancake and brush a circle of beaten egg around the edge. Pile a quarter of the chicken mixture into the centre of the pancake (the sauce should have thickened while chilling), then fold the pancake over and press the edges together to make a pasty shape. Transfer to a baking tray and continue assembling the remaining pancakes. Brush the top of each one with more egg and scatter over the breadcrumbs, then bake for 20-25 mins, swapping the trays halfway through. Leave to cool for 5 mins before serving with salad or baked beans, if you like.
Nutrition Facts : Calories 577 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 2.7 milligram of sodium
CHICKEN PANCAKES
Steps:
- Cook the onions and apples in the butter, until tender, then season with curry powder. In a food processor, coarsely chop the nuts with the chicken. Add the cooked onions and apples and the egg and process just until combined and almost pureed. The mixture should come together but
- not be pasty. Season with 1/2 teaspoon salt and freshly ground black pepper. Shape the mixture into 8 small patties. Dredge them lightly in flour and cook in butter for 3 minutes a side or until hot through.
- Serve over a green salad or with cabbage. Delicious topped with sour cream.
CHINESE CHICKEN WITH PANCAKES
A twist on a favourite takeaway using chicken instead of duck, this dish is perfect for a Friday night in
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/ gas 6. Mix the hoisin, plum sauce, honey and rice vinegar, then season with a little salt. Arrange the chicken in a roasting tin and brush over half the sauce. Roast for 25 mins, then spread over the remaining sauce and roast for another 25 mins.
- Once the chicken is cooked, steam the pancakes following pack instructions. Shred the chicken, then drizzle over the pan juices and serve with the pancakes, cucumber, spring onions and extra hoisin sauce to spread over.
Nutrition Facts : Calories 461 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium
CHICKEN & MUSHROOM PANCAKE TOPPING
This creamy pancake topping makes a great quick dinner, plus it's low cal and so satisfying
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Melt the butter in a pan, add the mushrooms and cook until softened, about 8 mins. Add the garlic and cook for 1 min more, then stir in the flour, milk, mustard and ketchup. Stir for a few mins until you have a thick sauce, then season well.
- Shred the chicken and add to the sauce along with the parsley. Top four warm pancakes (see our easy pancakes recipe) with the chicken & mushroom mix and serve.
Nutrition Facts : Calories 303 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium
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