Chicken Pancakes

Directions

1. In a blender, combine the eggs, milk, melted margarine, wheat flour, and a pinch of salt. Blend until smooth. The batter should be soft but consistent. If too thick, add a splash of milk; if too thin, add a little more flour.
2. Heat a lightly oiled skillet over medium heat. Pour a small amount of batter into the pan, spreading evenly to form a thin pancake. Cook until lightly golden on both sides, then remove and set aside. Repeat with remaining batter.
3. Prepare your filling by mixing shredded chicken with optional sautéed vegetables and seasonings of your choice.
4. Place a portion of filling onto each pancake and roll it up tightly.
5. Spread tomato sauce evenly in a baking dish. Arrange the filled pancakes over the sauce.
6. Sprinkle grated cheese generously over the pancakes.
7. Bake in a preheated oven at 180°C / 350°F for 15–20 minutes, or until the cheese is melted and slightly golden.
8. Serve warm, with extra tomato sauce if desired.

Recipe Details

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4–6
Difficulty: Medium

Variations & Substitutions

• Use whole wheat or gluten-free flour for a healthier or gluten-free version.
• Fill with sautéed mushrooms, spinach, or ricotta for a vegetarian option.
• Top with mozzarella, cheddar, or a mix of cheeses to change the flavor profile.
• Add herbs like basil, oregano, or parsley to the filling for extra aroma.

Serving Suggestions