Savory Chicken Pancake
A delicious savory pancake made with shredded chicken, perfect for any meal of the day.
Equipment
- Non-stick pan
- Plastic container
Ingredients
- 1 tbsp olive oil for marinade
- 1 tsp chili flakes
- 1 tbsp paprika
- 1 tsp honey
- 10.5 oz chicken breast
- 0.5 onion onion finely diced
- 1 clove garlic chopped
- 1 tsp oregano
- 2 tbsp tomato paste
- 6 tbsp flour
- 1 egg
- 1 tbsp corn starch
- 4 tbsp olive oil for batter
- 1 tsp baking powder
- 6.75 fl oz milk
- 7 oz cream cheese
- 3.5 oz shredded cheese
Instructions
- Mix the olive oil with the chili flakes, paprika, honey, salt, and pepper. Roll the chicken breasts in the mixture. Cook the marinated chicken breasts for 60 minutes at 250°F.
- Place the chicken in a resealable plastic container and shake vigorously until the chicken is broken down into small pieces.
- Heat the olive oil in a non-stick pan and fry the shredded chicken breast, onion, and garlic. Season with oregano and tomato paste and mix well. Remove the pulled chicken from the pan.
- Combine the flour, egg, corn starch, olive oil, baking powder, salt, and milk and stir with a hand mixer until smooth.
- Heat the oil in a pan and add the pancake batter. Fry one side until golden brown over medium heat, and then flip over. Add the shredded chicken to the cooked side.
- To garnish the chicken pancake, place blobs of cream cheese over the chicken and sprinkle with cheese. Cover the pan with a lid and let sit over a low heat for five minutes.
