Chicken Stuffed Pancakes Recipe Recipe

Name: Chicken Stuffed Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. all-purpose flour; 1 beaten egg; 1/2 pt. lowfat milk; Healthy pinch of salt; 2 tbsp. oil; 6 tbsp. butter; 1 c. minced mushrooms; 1/2 pt. chicken stock; 1/2 teaspoon mixed herbs; Salt & pepper; 2 c. minced cooked chicken

Servings: persons

1 1/4 c. all-purpose flour
1 beaten egg
1/2 pt. lowfat milk
Healthy pinch of salt
2 tbsp. oil
6 tbsp. butter
1 c. minced mushrooms
1/2 pt. chicken stock
1/2 teaspoon mixed herbs
Salt & pepper
2 c. minced cooked chicken

1
1.
2
Beat 1 c. flour, Large eggs, lowfat milk and salt to a batter.
3
2.
4
Heat half butter, fry mushrooms till soft.
5
3.
6
Stir in rest of flour and gradually add in stock.
7
4.
8
Bring to boil, stirring, add in herbs, salt and pepper.
9
5.
10
Stir in the chicken, then cold.
11
6.
12
Divide sauce between pancakes and fold to make square parcles.
13
7.
14
Place folded side down on oven proof dish and knob with butter.
15
8.
16
Cover with foil.
17
9.
18
Bake at 400 degrees for 20 min.

765

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 11 ingredients. The key ingredients include: 1 1/4 c. all-purpose flour, 1 beaten egg, 1/2 pt. lowfat milk, Healthy pinch of salt, and more.

Yes, Chicken Stuffed Pancakes Recipe 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 Stuffed Pancakes Recipe

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