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#WFD – Savoury Pancake With Chicken and Asparagus
Leave the pancake in the pan. Add the chicken and asparagus mix, fold over and place on plate to serve.
POLOKWANE – Most, if not all South Africans, love a lekker traditional pancake with cinnamon sugar.
However, for those who don’t have such a sweet tooth, there are always savoury pancakes to make your day.
What’s for Dinner says this savoury pancake recipe encompasses all the components of a hearty meal: chicken, asparagus, mushrooms and melted cheese. Full of subtle but delicious flavours, this dish is great for breakfast, lunch or dinner.
Ingredients
- 300ml low fat milk
- 1 x KNORR Vegetable Stock Pot
- 100g plain white flour
- 1ml Robertsons Freshly Ground Black Pepper
- 1 large egg
- 30ml olive oil
- 400ml boiling water
- 200g asparagus tips
- 200g button mushrooms, thinly sliced
- 1 clove garlic, crushed
- 2 chicken thighs, roasted
- 80g mozzarella cheese, grated
Method
- In a medium size saucepan heat the milk and Knorr Vegetable Stock Pot until dissolved, let cool for 15 minutes.
- In a separate bowl add the flour, Robertsons Freshly ground Black Pepper and egg and mix well. Add a small amount of the milk and whisk well to form a thick paste. Add the remaining milk and whisk well to form the pancake mixture, which should resemble the consistency of cream. Add a quarter of a teaspoon of olive oil and mix well.
- Heat a medium size non-stick frying pan. Add a small amount of the remaining oil and heat for 30 seconds. Remove pan from heat and gently pour the one and a half ladle of the mix into the pan, spreading the mix evenly. Turn the heat to low and cook gently for approximately 1 minute until the pancake starts to bubble, turn over and cook for another minute.
- Remove from the pan and place on a plate, cover with foil to keep warm
- To prepare filling, place asparagus in the boiling water, return to the boil then simmer gently on low heat for 12-15 minutes until asparagus is very soft. Remove from heat and drain.
- Remove skin from roasted chicken, pull the meat away from the bone and break the meat into small pieces. Set Aside.
- Heat 1 tablespoon olive oil in small frying pan. Add button mushrooms and garlic and cook on medium heat for 3-4 minutes until mushrooms soften. Add chicken and asparagus. Cook on gentle heat for 2 minutes. Add mozzarella cheese and keep over heat until cheese melts.
- Leave the pancake in the pan. Add the chicken and asparagus mix. Fold over and place on plate to serve.
Delicious!
