Chicken, Ham and Sweetcorn Crispy Pancakes Recipe

Name: Chicken, Ham and Sweetcorn Crispy Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large thinly sliced chicken breast or 3 chicken thighs; 3 slice of good ham or bacon thinly sliced; 1 large handful of sweetcorn; 300 ml chicken stock (I make my own by boiling roasted chicken bones and veg); 25 grams ap flour; 25 grams butter; 1 cup flour on a plate; 2 cup breadcrumbs; 1 tsp paprika; 1 tsp turmeric; 1 clove garlic crushed; 1 pinch salt and pepper to taste; 1 medium egg beaten with a splash of milk in a deep dish; 4 large or 6 medium thin pancakes about 6 inchs in diameter

Servings: persons

2 large thinly sliced chicken breast or 3 chicken thighs
3 slice of good ham or bacon thinly sliced
1 large handful of sweetcorn
300 ml chicken stock (I make my own by boiling roasted chicken bones and veg)
25 grams ap flour
25 grams butter
1 cup flour on a plate
2 cup breadcrumbs
1 tsp paprika
1 tsp turmeric
1 clove garlic crushed
1 pinch salt and pepper to taste
1 medium egg beaten with a splash of milk in a deep dish
4 large or 6 medium thin pancakes about 6 inchs in diameter

1
melt the butter and add the 25g of flour to make a roux.
2
slowly whisk in the stock until combined
3
add the chicken.
4
stir for 3 minutes
5
add the ham and sweetcorn.
6
combine.
7
add garlic, salt and pepper
8
stir and simmer until reduced and thickening
9
place a tablespoon of cooled mix into the center of the pancake (don't over fill).
10
with a brush, moisten half inch around the outside of the pancake with the egg wash then close up pressing the edges together
11
mix paprika and turmeric with the breadcrumbs and place on a plate
12
cover the parcel in flour, then egg mix, then breadcrumbs.
13
set aside
14
repeat steps 5 and 6 until all used up
15
heat oil in a frying pan and cook pancakes about 5 minutes each side until golden and crispy.
16
or for healthier method of cooking bake for 30 minutes on a high heat
17
try different fillings like cheese and broccoli, steak and ale or any pie filling

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 large thinly sliced chicken breast or 3 chicken thighs, 3 slice of good ham or bacon thinly sliced, 1 large handful of sweetcorn, 300 ml chicken stock (I make my own by boiling roasted chicken bones and veg), and more.

Yes, Chicken, Ham and Sweetcorn Crispy Pancakes 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.

That's it — enjoy your meal!

Chicken, Ham and Sweetcorn Crispy Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions