Chicken And Mushroom Pancake Cake Recipe

Name: Chicken And Mushroom Pancake Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 cup milk; 1 cup flour; 3 tablespoons fresh herbs optional; oil for frying; 2/3 pound chicken fillet; 2 cups sweetcorn; 2 tablespoons mayo; 2 tablespoons sour cream / plain yogurt; 1 bay leaf; 2 onions chopped; 3 1/8 cups mushrooms sliced; 1 3/4 cups cheddar cheese grated; salt; pepper; oil for frying; mayo; sweetcorn

Servings: persons

3 eggs
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1 cup flour
3 tablespoons fresh herbs optional
oil for frying
2/3 pound chicken fillet
2 cups sweetcorn
2 tablespoons mayo
2 tablespoons sour cream / plain yogurt
1 bay leaf
2 onions chopped
3 1/8 cups mushrooms sliced
1 3/4 cups cheddar cheese grated
salt
pepper
oil for frying
mayo
sweetcorn

1
For pancakes, mix all ingredients until all well combined and smooth. Preheat frying pan and add oil. Pour in small amount of the batter and immediately tilt the pan so the batter spreads evenly. Cook over a medium heat for 1-2 minutes then flip over and repeat same with second side. You should have 10-12 pancakes.
2
In a saucepan bring water to a boil, season with salt, pepper and add bay leaf. Put in chicken breast and simmer for about 20 minutes or until done. When ready cool a bit then cut in chunks and transfer to a bowl. Add sweetcorn and mix with mayo and sour cream or yogurt. Season if required.
3
Heat up a frying pan, add some oil. Place onion and saute for 2-3 minutes then add mushrooms. Continue to saute for another 10 minutes or until tender.
4
Preheat oven to 200 degrees C. Take 20 cm non stick spring form. Place first pancake on the bottom of the form. Next five pancakes should be placed so that their edges hang over the edge of the form. Sprinkle first pancake (the one on the bottom) with cheese and place some amount of chicken mix. Place next pancake and spread onion-mushroom filling, repeat with the remaining filling/pancakes. You should end up with the pancake on the top and five hanging pancakes. To finish the cake, fold in overhanging edges and transfer to the oven, bake for about 20 minutes.
5
When ready turn out the cake to the serving plate, spread the top of the cake with some mayo and garnish with sweetcorn. Serve immediately.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 eggs, 1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and more.

Yes, Chicken And Mushroom Pancake Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken And Mushroom Pancake Cake

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