Chicken Pancakes

By on January 10, 2012

Chicken pancakes Chicken Pancakes


• 750 gm boneless chicken
• 1/2 liter milk
• 25 gm butter
• 250 gm chicken stock
• 50 gm cream
• 8 mushrooms
• 4 eggs
• 200 gm refined flour
• 20 gm corn flour
• Salt to taste
• 1 tsp black pepper powder
• Green coriander leaves as required, chopped
• 100 gm cheese, grated
• Oil as required

• To make pancakes, take eggs, flour, milk, salt, black pepper and coriander leaves in a bowl and whisk it till all things are combined and smooth batter is formed.
• Heat few drops of oil in a non stick pan and make pancakes by taking a spoon full of mixture and spreading it along the pan to make a thin layer.
• When it is golden from both sides, take it out and repeat the process.
• Melt butter in other pan. Add chicken pieces and cook till they change color.
• To make white sauce put milk, cream, chicken cubes or stock and corn flour in a pan and cook till the mixture becomes thick. Keep aside a little sauce and in the remaining add chicken and mushrooms, and cook it a while longer.
• Place pancakes on a baking tray and spread the chicken and sauce mixture on them. Roll them up and sprinkle grated cheese and the remaining white sauce over them.
• Bake in a preheated oven for few minutes. Take it out when cheese melts. Serve hot.