Chicken and Brocolli Crispy Pancakes

I dearly wanted to make pancakes for breakfast this morning but it was not going to be. The rush to get to work never seems to let it happen. So I am waiting until tonight.

Sweet, simple pancakes are a must, just with lemon and sugar. Everyones favourite. But I want to incorporate the pancakes into dinner too, so I am also making Chicken & Broccoli Crispy Pancakes. Which I will serve with a crunchy salad of lettuce, grated carrot and red onion.

Here's what you do:

For the pancakes:      (Makes about 7-8)

Mix 100g plain flour with a pinch of salt, 2 eggs and 1 tbsp. oil with a splash from 250ml measured milk. Whisk until smooth. Slowly add remaining (of 250ml) milk until you have a mixture like single cream - keep whisking. Do a bit at a time to be sure. Then beat the mixture to get a smooth paste.

Heat a frying pan and smear with a little oil using a kitchen paper. Use a ladleful (about 40-50ml) per pancake and add to the pan, swirling to cover the base. (You want a thin layer so if there is too much pour it back into the remaining batter). Cook for 30 seconds until you see the sides beginning to set. Using a spatula, flip the pancake over and cook the other side. Transfer to a plate and keep warm while you make the remaining pancakes.

For the Chicken & Broccoli Pancakes

Ingredients:    (Makes about 8)

1 tbsp. oil
1 small onion, chopped finely
1 fat clove garlic, chopped
2 chicken breasts, chopped into 1cm cubes
120g broccoli, cut into 1 cm small florets
25g butter
30g plain flour
approx. 280ml milk
good pinch of nutmeg
zest of 1 lemon
1 medium egg, beaten,
100g fine breadcrumbs
tbsp. grated parmesan

Set oven to 200 C. Heat 1 tbsp. oil in a pan over a low heat and gently fry the onion & garlic for 5 minutes until soft. Add the chicken, then increase the heat and fry for 5 minutes until the chicken is cooked through. Put into a bowl and leave to one side. Steam or boil the broccoli for 5-6 minutes until tender. Drain and add to the chicken. Season with 1/2 tsp. salt & pepper.
 

Melt the butter in a small pan and then add the flour. Cook, stirring for 1 minute and slowly add the milk, stirring to make a thick sauce. Add the chicken mix and combine. Season with a little more pepper, nutmeg and the lemon zest.



Just going in the oven!

Put one of your pancakes flat on a chopping board and spoon 2-3 tablespoons of the mixture into the centre of the pancake. Brush beaten egg on the edges, fold in half and press well to seal. Repeat with the remaining pancakes.

Mix the breadcrumbs with the parmesan in a bowl. Brush the top of the pancakes with a little more beaten egg and sprinkle the pancakes liberally with the breadcrumb and parmesan mix. Place on a baking sheet and bake for 15mins until the breadcrumbs are golden and the filling heated through.
 

Serve hot with a crispy salad on the side.