Chicken pancakes recipe: Your new favorite savory treat

Pancakes are a dish that offers a multitude of possibilities. They can be transformed into a delicious breakfast, a hearty lunch, or even an exquisite dessert. Their popularity is certainly due to the fact that they require only a few ingredients and are straightforward to prepare.

Classic pancakes are extremely simple to prepare. The basic ingredients are wheat flour, eggs, milk, and sparkling water. It's also worth adding a pinch of salt and mixing everything thoroughly. Frying is equally important. Firstly, the pan must be well-heated. Fat (e.g., oil or butter) is used before each pancake.

We fry the pancakes on each side until golden, usually taking 1-2 minutes. Tasty and flexible pancakes make a great base for sweet and savoury dishes. They need to hold the filling well and not fall apart.

When it comes to preparing the filling, nothing should limit us because it is tough to find a product that doesn't go with pancakes. In summer, when we have a wide selection of fresh fruit, we often use them and combine them, for example, with cottage cheese. I ate pancakes in this version all summer. Even recently, during a short break in Dębki, I indulged in pancakes with strawberries. When I returned to Warsaw, my friend invited me over, and she had prepared… pancakes.

When she told me about it, I immediately thought of sweet pancakes. What a surprise! The filling was made of chicken and vegetables. Interestingly, she had made both the pancakes and the filling the previous day. When I visited her, she just baked the whole dish. Although I think I fry delicious pancakes, I was impressed. I promised my household this dish for lunch or dinner in September. A rocket or lamb's lettuce salad with a light dressing will go great.

Ingredients:

                  
• 1 single chicken fillet
• 1 teaspoon potato flour
• 1 small onion
• 1 clove of garlic
• 1 red pepper
• 1 large tomato
• 2 baby courgettes
• Oregano, basil, salt and pepper to taste
• 3 tablespoons rapeseed oil
• Grated cheddar to taste

Preparation method:

1. Clean the chicken and cut it into cubes. Sprinkle with potato flour. Wash the pepper, remove the seeds, and cut it into cubes. Scald the tomato, remove the skin and seeds, and chop finely. Cut the courgette into cubes. Peel and finely chop the onion.
2. Heat 2 tablespoons of rapeseed oil in a pan. Lightly brown the chicken on it, then transfer it to a plate.
3. Add the remaining oil and glaze the onion. Add the pressed garlic. Then, toss in the pepper, tomato, and courgette. Fry until the pepper slightly softens. Then add the chicken and spices. Mix thoroughly.
4. Place the filling on the pancakes and roll them up.
5. Sprinkle with grated cheddar and bake until it melts.