Chicken and Mushroom
Pancakes
Kids will love these savoury pancakes!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
40 min
Kids will love these savoury pancakes!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Filling
Sweet corn kernels
0 Grams
Butter
4*
0 Grams
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Clean and slice mushrooms and leeks. Rinse and drain the corn. Dice chicken breasts.
2 Make batter
In a bowl, prepare the pancake batter. Whisk together egg, flour and milk. Season with salt. Allow to stand at room temperature while preparing the filling.
3 Fry chicken
Heat oil in a pan and fry the chicken for 5-6 minutes until slightly browned. season with salt and pepper. Remove from the pan and keep aside.
4 Fry veggies
Add butter on the pan. Once melted, fry leeks and mushrooms for 6-7 minutes. Add flour and stir for 2 minutes before starting to add the milk. Whisking constantly, bring the sauce to a simmer. Lower the heat and let bubble gently. Add sour cream, sweet corn and grated Parmesan. Set aside.
5 Boil broccoli
Cut the broccoli to florets and either steam or boil for 5-6 minutes.
6 Fry pancakes
Heat a non-stick frying pan over medium-high heat and cover the bottom of the pan thinly with the pancake batter. Allow it to cook for 2-3 minutes before flipping over with a spatula. Cook for 2-3 more minutes until golden. Transfer to a plate and cover to keep warm. Continue, until the pancake batter is used. Serve the pancakes with the chicken filling and a side of steamed broccoli.
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