How to make Creamy Chicken And Vegetable Pancakes Recipe - Creamy chicken filling rolled in whole wheat flour pancakes

This recipe is from the book Wrap n Roll.

Main Ingredients : Whole Wheat Flour, Eggs ( अंडे )

Cuisine : America

Course : Snacks and starters

Creamy Chicken And Vegetable Pancakes

For more recipes related to Creamy Chicken And Vegetable Pancakes checkout Atta Pancake with Lemon Butter . You can also find more Snacks and starters recipes like Chana Dal Tikki, Moroccan Spiced Grilled Chicken, Pinwheel Khandvi, Chocolate Pancakes With Mixed Fruits. Or try out these recipes from America Cuisine like Cajun Potatoes, Chocolate And Coffee Drink, Turkish Delight, Multi Grain Bread.

Creamy Chicken And Vegetable Pancakes Recipe Card

Creamy Chicken And Vegetable Pancakes

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Creamy Chicken And Vegetable Pancakes

  • Whole Wheat Flour 1/2 cup

  • Eggs 2

  • Milk 3/4 cups

  • Oil for cooking

  • Filling

  • Chicken breasts 450 grams

  • Dried oregano 1/2 teaspoon

  • Mustard paste 1 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Olive oil 2 1/2

  • Olive oil 1 small

  • White wine 1/2 cup

  • Parsley chopped 1 sprigs

  • Black peppercorns crushed 3

  • Refined flour (maida) 1 tablespoon

  • Milk 1/2 cup

  • Fresh cream 1/2 cup

  • French mustard 1 teaspoon

  • Salt to taste

  • Black pepper powder to taste

  • Carrots grated 2


Step 1

Marinate chicken breasts in a mixture of oregano, mustard paste, salt and lemon juice for fifteen minutes. Sift whole-wheat flour into a bowl. Make a well in the centre and add eggs and work the flour in from the sides.

Step 2

Gradually add the milk and whisk to make a smooth batter. And salt and mix. Set aside to stand for thirty minutes. Heat one tablespoon of olive oil in a pan. Add onion and sauté till translucent. Add marinated chicken and sear it.

Step 3

Add wine and half cup of water and cook till the chicken is done. Add parsley and peppercorns and mix well. Remove the chicken onto a plate and reserve the pan juices. Heat a pan and grease it. Pour two to three tablespoons of batter and cook slowly until set and lightly browned underneath.

Step 4

Flip and cook till the other side is cooked similarly. Make more pancakes with the remaining batter in the same way. Heat one tablespoon olive oil in a pan. Stir in flour, reserved pan juices, milk and cream and mix well ensuring that there are no lumps.

Step 5

Cook till the sauce comes to a boil. Remove from heat and add mustard, salt and pepper powder. Heat the remaining olive oil in another pan, add carrots and stir-fry until just tender. Combine chicken, sauce and carrots well. Divide the filling evenly between the pancakes, roll up.

Step 6

Serve immediately.

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MasterChef Sanjeev Kapoor

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