If sweet pancakes don’t tickle your taste buds for this Shrove Tuesday, check out this chicken pancake recipe – ideal for lunch or dinner.
What You’ll Need:
Pancake mixture:
- 100ml Whole milk
- 55g Spelt flour
- 30ml Water
- 1 Egg
- Coconut oil or butter for frying
For the filling:
- 1/2 Large chicken breast
- 40g Grated cheddar cheese
- A handful of baby spinach leaves
- Makes Approx. 3 depending on the size of your frying pan
What To Do:
Pancakes:
- Sieve your flour in a bowl and make a well in the centre
- Add the egg to the well and slowly pour the milk and water while whisking (this method stops lumps forming in your batter)
- If you have time, leave for 10 minutes (or overnight is fine covered in cling film)
- Add a tablespoon of coconut oil or a knob of butter to your frying pan
- When hot, add enough batter to thinly cover the frying pan
- Cook for several minutes on both sides until golden
For the filling:
- Gently poach the chicken in stock until cooked – if you are in a hurry cut your chicken up so it cooks faster.
- Arrange your spinach leaves on the pancake in a line, on one side. Then add the poached chicken and finally sprinkle the cheese on the top. Roll up and wrap a little baking paper around, tied with string to hold the pancake together.