Cheesy chicken pancakes recipe
This fast, budget-friendly recipe for cheesy chicken pancakes should keep the kids happy.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 274 calories / serving
- Freezable
- Healthy
Ingredients
- 150g wholemeal plain flour
- 1 large egg
- 375ml semi-skimmed milk
- 12g finely chopped flat-leaf parsley
- vegetable oil
- 75g 50% less-fat soft cheese
- 8 slices wafer-thin roast chicken
- 12 quartered cherry tomatoes
- 1 punnet cress
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Shop ingredientsEach serving contains
- Energy
- 1155kJ 274.0kcal
- Fat
- 10g
- Saturates
- 3g
- Sugars
- 7g
- Salt
- 0.5g
of the Reference intake
Carbohydrate 32.5gProtein 16.3gFibre 4.6g
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Method
- Mix 150g wholemeal plain flour and 1 large egg in a bowl. Gradually add 375ml semi-skimmed milk, stirring to prevent lumps forming. Once smooth, stir in 12g finely chopped flat-leaf parsley, finely chopped. Lightly wipe a nonstick frying pan with vegetable oil using a sheet of kitchen paper, then place over a medium heat.
- Once hot, pour ina ladleful of batter and tip the pan to evenly coat the base. Cook the pancake for 1-2 mins each side until cooked through. Transfer to a plate; cover with a clean tea towel. Repeat to use all the batter, re-greasing the pan between each.
- Spread 75g 50% less-fat soft cheese over the pancakes. Divide 8 slices wafer-thin roast chicken, 12 quartered cherry tomatoes and 1 punnet cress, picked, between each. Roll up and cut in half.
- See more Kids recipes
Freezing and defrosting guidelines
Freeze pancakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
