Home » Recipes » Creamy Chicken And Vegetable Pancakes

Creamy Chicken And Vegetable Pancakes

Rated 3/5 based on 1 customer reviews

Creamy chicken filling rolled in whole wheat flour pancakes

This recipe is from the book Wrap n Roll.

Preparation Time : 31-40 minutes

Cooking time : 41-50 minutes

Servings :

Creamy Chicken And Vegetable Pancakes

Main Ingredients

Whole wheat flour (atta), Eggs

Cuisine

Continental

Course

Snack

Level Of Cooking

Ingredients

  • Whole wheat flour (atta)
    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

Method

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.

Try something new

Wishlist