How to make Creamy Chicken And Vegetable Pancakes -
Creamy chicken filling rolled in whole wheat flour pancakes
This recipe is from the book Wrap n Roll.
Main Ingredients : Whole Wheat Flour, Eggs (अंडे)
Cuisine : American
Course : Snacks and Starters
For more recipes related to Creamy Chicken And Vegetable Pancakes checkout Masala Khakhra, Puran Poli, Pan Pizza, Baked Chatpati Shankerpali . You can also find more Snacks and Starters recipes like Tangdi Kabab - SK Khazana Bacon Tarts Keema Pav - SK Khazana Cheeseburst Roti Pizza - SK Khazana
Creamy Chicken And Vegetable Pancakes Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Creamy Chicken And Vegetable Pancakes Recipe
Whole Wheat Flour 1/2 cup
Eggs 2
Milk 3/4 cups
Oil for cooking
Filling
Chicken breasts 450 grams
Dried oregano 1/2 teaspoon
Mustard paste 1 teaspoon
Salt to taste
Lemon juice 1 tablespoon
Olive oil 2 1/2
Olive oil 1 small
White wine 1/2 cup
Parsley chopped 1 sprigs
Black peppercorns crushed 3
Refined flour (maida) 1 tablespoon
Milk 1/2 cup
Fresh cream 1/2 cup
French mustard 1 teaspoon
Salt to taste
Black pepper powder to taste
Carrots grated 2
Method
Step 1
Marinate chicken breasts in a mixture of oregano, mustard paste, salt and lemon juice for fifteen minutes. Sift whole-wheat flour into a bowl. Make a well in the centre and add eggs and work the flour in from the sides.
Step 2
Gradually add the milk and whisk to make a smooth batter. And salt and mix. Set aside to stand for thirty minutes. Heat one tablespoon of olive oil in a pan. Add onion and sauté till translucent. Add marinated chicken and sear it.
Step 3
Add wine and half cup of water and cook till the chicken is done. Add parsley and peppercorns and mix well. Remove the chicken onto a plate and reserve the pan juices. Heat a pan and grease it. Pour two to three tablespoons of batter and cook slowly until set and lightly browned underneath.
Step 4
Flip and cook till the other side is cooked similarly. Make more pancakes with the remaining batter in the same way. Heat one tablespoon olive oil in a pan. Stir in flour, reserved pan juices, milk and cream and mix well ensuring that there are no lumps.
Step 5
Cook till the sauce comes to a boil. Remove from heat and add mustard, salt and pepper powder. Heat the remaining olive oil in another pan, add carrots and stir-fry until just tender. Combine chicken, sauce and carrots well. Divide the filling evenly between the pancakes, roll up.
Step 6
Serve immediately.
Nutrition Info
Calories : 2047 Kcal
Carbohydrates : 100.5 gm
Protein : 153.7 gm
Fat : 144.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
